Italian Pinwheel Rolls
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees to 115 degrees)
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons butter, softened
- 1 teaspoon salt
- 2 1/4 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
Adapted from allrecipes.com
1.In a large mixing 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.
2.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3.Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Brush with melted butter; sprinkle Parmesan 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.
4.Place rolls cut side up in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack.
*Note - I would brush the tops of the rolls with melted butter before baking.