Saturday, April 13, 2013

Italian Pinwheel Rolls (via Everyday Light Meals)

     It seems that every time my wife leaves me unattended in the house I end up baking. I'm not sure why that is, but she hasn't complained yet. Today she went out for a couple of hours and I immediately started looking for something to bake. I busted open a well worn cookbook (Taste of Home Everyday Light Meals) and started searching for a recipe that I could make with what I had in the house. I ended up with these rolls. I threw in some dried tomatoes we had left over from last season and they added a nice sweet note to the rolls. The wife was suitably pleased with the results and wound up eating three or four.

Italian Pinwheel Rolls 
(via Taste of Home Everyday Light Meals)
  • 1 package (.25 oz) active dry yeast
  • 1 cup warm water (100-115F)
  • 1.5 teaspoon sugar
  • 1.5 teaspoon butter, softened
  • 1 teaspoon salt
  • 2.25-2.5 cups flour
  • 2 tablespoons butter, melted
  • .25 cup grated Parmesan Cheese
  • 2 tablespoons fresh parsley (omitted)
  • 6 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped sun-dried tomatoes
  1. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (I wound up using just shy of 2.5 cups of flour)
  2. Turn out onto floured surface. Knead until smooth and elastic, about 6-8 minutes (I just chucked it all in the Kitchenaid with the dough hook and let it do the work). Place in bowl coated in non-stick cooking spray, turning once to coat top. Cover and let rise in warm place until doubled, about an hour.
  3. Punch dough down. Turn out onto lightly floured surface and roll into 12x10" rectangle. Brush with melted butter. Sprinkle Parmesan, parsley, garlic, oregano and desired fillings to within 1/2 inch of edge. Roll up jelly-roll style, starting on long side. Pinch seam to seal. Cut into 12 rolls.
  4. Place rolls cut side up in a baking pan covered in non-stick spray. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350F for 25-30 minutes or until golden brown (mine took 25 minutes). Remove from pan to wire rack to cool.
About 110 calories per roll.

Good times!

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