This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Italian Dinner Rolls
Sunflower Wheat Rolls
Soft Oat Rolls
Cottage Cheese Rolls
No-Knead Knot Rolls
more »
Top Related Articles
Forming and Baking Cinnamon Rolls
Dinner Rolls
Proofing Yeast
Yeast: The Basics
Kneading Dough
Forming and Baking Bagels
Baking Yeast Breads
Using Alternative Flours
Forming and Baking Baguettes
Baking Questions: Bread and Yeast
Related Collections
Non-Bread Machine Recipes - Dinner Rolls
Non-Bread Machine Recipes - Buns and Rolls
Non-Bread Machine Recipes
Rolls and Buns
Yeast Bread

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Italian Pinwheel Rolls

By: Patricia FitzGerald

"An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. 'The aroma that wafts through the house while they are baking is incredible,' writes Patricia FitzGerald from Candor, New York."

Rate/Review | Read Reviews (38)

Prep Time:
35 Min

Cook Time:
25 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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 bread flour
FILLING:
2 tablespoons butter, melted
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
6 garlic cloves, minced
1 teaspoon dried oregano

Directions

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

Footnotes

Nutritional Analysis: 1 roll equals 110 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 253 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.