Tuesday, January 4, 2011

Pinwheels


PINWHEELS

Ingredients

  • 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

  • FILLING:
  • 2 tablespoons butter, melted
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 6 garlic cloves, minced
  • 1 teaspoon dried oregano

Directions

  • 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 12-in. x 10-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 13-in. x 9-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. Yield: 1 dozen. I like to add extra bacon bits, and whatever else I have around... be creative!

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