The Humpherys Family

Italian Pinwheel Rolls

Source  All Recipes
Recipe Added:  1/12/2012
1 pkg active dry yeast
1 cup warm water (110-115 degrees)
1 1/2 tsp sugar
1 1/2 tsp butter, softened
1 tsp salt
2 1/4 cups bread flour
 Filling
2 Tbsp butter, melted
1/4 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
6 garlic cloves, minced
1 tsp dried oregano
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. 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 12x10 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 9x13 baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake 350 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack.
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