Italian Pinwheel Rolls
An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. The aroma that wafts through the house while they are baking is incredible. —Patricia FitzGerald, Candor, New York
Total TimePrep: 35 min. + rising Bake: 25 min.
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons butter, softened
- 1 teaspoon salt
- 2-1/4 to 2-1/2 cups bread flour
- 2 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. Brush with melted butter; sprinkle the cheese, parsley, garlic and oregano 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 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack.
Nutrition Facts1 roll: 110 calories, 3g fat (2g saturated fat), 8mg cholesterol, 253mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic exchanges: 1 starch, 1/2 fat.
Originally published as Italian Rolls in Light & Tasty December/January 2006
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