Recipe Archives->Breads Machine->Rolls 04

Herb Pinwheel Rolls
Yield: 20 servings

1 1/2 cups warm water from tap (110-115 degrees)
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
2 tablespoons low-fat buttermilk or low-fat milk
2 cups whole-wheat flour
2 cups unbleached white flour
3/4 teaspoon salt
1 package (2 tablespoons) yeast (bread machine, rapid rise, or active dry)
                                                                                 
1/2 cup no-trans-fat margarine (or substitute soy butter)
2 teaspoons Italian herb seasoning (or other desired herb blend)
2 teaspoons minced garlic
1/3 cup Parmesan cheese (optional)

Add the dough ingredients to a bread machine pan in the order
recommended by manufacturer, making a well in center of flour at
the end and pouring in the yeast. Set machine to DOUGH cycle (about
1 hour, 40 minutes) and press START.

Meanwhile, make the pinwheel filling: Blend margarine with herbs,
garlic, and Parmesan cheese (if desired); set aside. Coat two
(nonstick) 9-inch round cake pans with canola cooking spray.

When dough cycle is complete, divide dough in half. Form each half
into a rectangle about 12 inches at the long end and 10 inches at
the short end. Spread half of the margarine mixture evenly over the
top of each rectangle. Roll up each rectangle from the 12-inch side
to make a roll.

Cut each roll into about 10 pinwheels each using a serrated knife.
Place the rolls into the prepared pans and let rise in a warm place
for 45 minutes to an hour.

About 30 minutes into the rolls' rising, preheat oven to 350 degrees.
Bake for 10-15 minutes or until the rolls are nicely browned. Serve
warm or cold.

Printable version: rolls04.txt.