Thursday, June 2, 2011

Savory Italian Pinwheel Rolls

These rolls are so delicious, and not that hard to make, either, if you have ever worked with yeast doughs before.  This is a pretty simple one.  You roll out a small batch of dough, layer on some delicious toppings (butter, Parmesan cheese, garlic, and herbs, and then roll it up, jelly-roll style, and cut it like cinnamon rolls.  I used one cup of whole wheat flour, and brushed butter on these babies as soon as they came out of the oven.  They were gone very quickly at dinnertime.  The kids were fighting over the last ones. 

I've made these twice now, and the first time, I used fresh garlic like the recipe states, but I've come to find that although I love garlic, I don't love huge chunks of it in my bread products.  I like this recipe both ways, but this time, I went with garlic powder (I was in a major hurry as well- otherwise I might have done one clove of fresh, and also used garlic powder).  Anyway, feel free to make these rolls with either fresh garlic or garlic powder- either way is delicious!  

Savory Italian Pinwheel Rolls 
from Taste of Home, via Allrecipes

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 flour (I used one cup whole wheat)

2 tablespoons butter, melted
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
3-4 garlic cloves, minced, or liberal sprinkling of garlic powder
1 teaspoon dried oregano
1 tablespoon (or so) of extra butter, melted, for brushing over baked rolls 

1.  In a large mixing bowl, dissolve yeast in warm water; let sit for 5 minutes (to activate yeast).  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. (I just used my stand mixer for this whole process).  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 (using thread or unwaxed dental floss).  

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.  Preheat oven to 350 degrees F.  After rolls have risen, bake for 20-30 minutes or until golden brown.  Brush hot rolls with extra butter.  Remove from pan to a wire rack.

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