- 1 package (1/4 ounce) active dry yeast
- 3 tablespoons warm water (110° to 115°)
- 1/2 cup warm 2% milk (110° to 115°)
- 2 tablespoons butter, softened
- 1 Eggland's Best Egg
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 2-1/4 to 2-3/4 cups all-purpose flour
- 1 cup fresh baby spinach
- 1 cup fresh basil leaves
- 2 garlic cloves
- 1/4 cup walnut halves, toasted
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon pepper
- 1/4 cup olive oil
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, place the spinach, basil, garlic, walnuts, cheese and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
- Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Spread pesto to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
- Place rolls cut side up in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 40 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Pesto Pinwheel Buns in Taste of Home Christmas Annual Annual 2012, p48
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