Italian Pinwheel Rolls

ChubbyBunny

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 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.

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.

Nutrition Facts
One serving: 1 roll Calories: 110 Fat: 3 g Saturated Fat: 2 g Cholesterol: 8 mg Sodium: 253 mg Carbohydrate: 18 g Fiber: 1 g Protein: 4 g

ChubbyBunny

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 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.

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.

Nutrition Facts
One serving: 1 roll Calories: 110 Fat: 3 g Saturated Fat: 2 g Cholesterol: 8 mg Sodium: 253 mg Carbohydrate: 18 g Fiber: 1 g Protein: 4 g