Italian Pinwheel Rolls

When I made the turkey, spinach, and mushroom lasagna, I really wanted to make garlic bread to go with it. However, we didn't have any bread on hand that would make good garlic bread, so I made these Italian Pinwheel Rolls instead. These are a reasonable amount of Points Plus Values and are full of flavor! I only used half of the garlic the recipe calls for, which was plenty in my opinion. Fresh out of the oven, these were slightly crusty on the outside and light and fluffy on the inside. After sitting, they were soft inside and out.

Surprisingly easy to make, these rolls are also pretty versatile. I used one the next day to make an egg sandwich for breakfast. To do this, I cut the roll in half, sprayed each half with butter spray, and toasted lightly in the same pan I was cooking my egg in. The roll kind of had the consistency of a biscuit at this point and added great flavor to my egg sandwich. I would like to make these again, cut the dough into fewer rolls so that each one would be bigger, and see if they would make good sandwich or hamburger buns.

Italian Pinwheel Rolls
from: Taste of Home
Yield: 12 servings

What You Need
1 package {1/4 oz.} active dry yeast
1 cup warm water {110-115 degrees F}
1 1/2 tsp. sugar
1 1/2 tsp. butter, softened
1 tsp. salt
2 1/4 to 2 1/2 cups bread flour {I used all-purpose flour.}
FILLING:
2 tbsp. butter, melted
1/4 cup grated Parmesan cheese
2 Tbsp. minced fresh parsley {I used dried parsley, and did not reduce the amount.}
6 garlic cloves, minced {I used 3 cloves.}
1 tsp. dried oregano

What To Do
1. 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.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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.x10-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.

4. Place rolls cut side up in a 9-in.x13-in. baking dish coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.

 Bake at 350 degrees F. for 25-30 minutes or until golden brown. Remove from pan to a wire wrack to cool.

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