Italian Pinwheel Rolls
Parmesan cheese, garlic and oregano make these rolls hard to resist. My family gets hungry when they smell them baking and can't wait for them to be done. —Patricia FitzGerald, Candor, New York
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
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1In 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.
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2Turn onto a floured surface; knead until smooth and elastic, 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.
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3Punch 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.
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4Place rolls cut side up in a 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
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5Bake at 350° until golden brown, 25-30 minutes. Remove from pan to a wire rack.
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