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    Italian Pinwheel Rolls -12 -- e-w

    Source of Recipe

    Light & Tasty 2005 – P. FitzGerald; Candor, NY
    Italian Pinwheel Rolls
    Yield: 12

    1 1/4-oz. pkg. active dry yeast
    1 c. warm water (110º-115º)
    1-1/2 tsp. sugar
    1-1/2 tsp. stick margarine, softened
    1 tsp. salt
    2-1/4 to 2-1/2 c. bread flour, ‘divided’

    Filling:
    2 T. stick margarine, melted
    1/4 c. grated parmesan cheese
    2 T. minced fresh parsley
    6 garlic cloves, minced
    1 tsp. dried oregano

    In a large mixing bowl, dissolve yeast in warm water. Add sugar, margarine, salt and 1 c. flour; beat until smooth. Stir in enough flour to form a soft dough.

    Turn onto a lightly 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 margarine; sprinkle with the next 4 ingredients 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 350º for 25-30 minutes or until golden brown. Remove from pan to wire rack.

    One roll equals: 110 calories…3 gm fat (trace saturated)…trace cholesterol…253 mg sodium…18 gm carbohydrate…1 gm fiber…4 gm protein ++++ Exchanges 1 starch…1/2 fat+++ WWWP: 2

 

 

 


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