Pesto Pinwheel Buns Recipe
Pesto Pinwheel Buns Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
An easy-to-make spinach-basil pesto gives delectable flavor to these rolls. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 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 large egg
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2-1/4 to 2-3/4 cups all-purpose flour
  • PESTO:
  • 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

Directions

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

Nutritional Facts

1 bun: 181 calories, 9g fat (3g saturated fat), 25mg cholesterol, 200mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 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 large egg
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2-1/4 to 2-3/4 cups all-purpose flour
  • PESTO:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place rolls cut side up in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 40 minutes.
  6. 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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