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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