Pesto Pinwheel Buns

Name: Pesto Pinwheel Buns
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 dozen.
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

An easy-to-make spinach-basil pesto gives delectable flavor to these rolls. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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.