CHIVE PINWHEEL ROLLS
These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they're attractive enough for special occasions. —Ann Niemela, Ely, Minnesota
Provided by Taste of Home
Time 55m
Yield 15 rolls.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, oil, water and mashed potatoes to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a floured surface. Roll into a 15x10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. slices. Place cut side down in a 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 214 calories, Fat 9g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
17 BEST PINWHEEL RECIPE COLLECTION
These perfect pinwheel recipes put a fun twist on lunch! From Taco roll-ups to pizza pinwheels, these pinwheel sandwiches are a delight to eat.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fun and unique lunch in 30 minutes or less!
Nutrition Facts :
ITALIAN PINWHEEL ROLLS
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. -Patricia FitzGerald, Candor, New York
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large 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, 6-8 minutes. Place in a bowl coated with 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 12x10-in. rectangle. Brush with melted butter; sprinkle the 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 13x9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack.
Nutrition Facts : Calories 110 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 253mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PINWHEEL DINNER ROLLS
Fabulous dinner rolls that blow away the 'pop open the can' stuff. Easy to make, and you'll be eating them in an hour. Positively irresistible. These peel apart into delicious sections perfect for sopping up whatever is on your plate. Indulgent! I would like to give credit where it is due; this is basically #52107 "Cinnamon Biscuit Rolls" without the cinnamon. I do use a Kitchen-Aid mixer, but other than that, it's the same recipe. Keep that in mind, if you like these for dinner, you'll love #52107 for breakfast or dessert.
Provided by kittycatonline.com
Categories Breads
Time 55m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Generously grease an 8" square baking pan with butter.
- If you have a Kitchen-Aid (or similar) mixer with a dough hook or the paddle (not the wire wisk), use it. If not, get a big ol' bowl and do it the way your grandma did.
- In a large bowl (or mixer bowl), combine flour, sugar, baking powder, and salt.
- Cut in 1/4 cup cold butter or margarine until crumbly. If using a mixer, be careful not to overmix.
- Add 1 cup cold milk, all at once.
- Stir just enough to combine the ingredients into a dough.
- Turn dough out onto a floured board. I use my countertop for this.
- Knead dough 8 times. Do not overknead.
- Work dough out into a rectangle about 12 inches long and 6 inches wide. Trim off any odd bits and use them to fill in any missing sections. You want to have a fairly good rectangle shape so you can get 12 good rolls out of it.
- Slather the top of that dough rectangle with the softened butter. Cake it on there. Oh yes. If 1/4 cup doesn't look like enough, get more.
- Roll up as you would a jelly roll. At this point, if you roll it around a bit, you can carefully roll it to grow a bit longer if you feel it necessary.
- Cut the dough "snake" in half. Cut each of the halves in half. Cut each of those quarters into three pieces. You should end up with 12 equal pieces.
- Place the 12 pieces into the greased 8" square pan. I stagger them in four rows of three, in a "honeycomb" pattern. Don't worry about the dough not touching every bit of pan, they will rise in the oven.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 331.1, Fat 17.2, SaturatedFat 10.7, Cholesterol 46.4, Sodium 759.4, Carbohydrate 38.6, Fiber 1.1, Sugar 4.3, Protein 5.8
GARLIC BREAD PINWHEELS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
- Unroll the crescent sheet on a clean cutting board.
- Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down.
- Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes.
- Let cool for 2 to 3 minutes, then serve.
EASY ITALIAN PINWHEELS- PILLSBURY CRESCENT DINNER ROLLS
Make and share this Easy Italian Pinwheels- Pillsbury Crescent Dinner Rolls recipe from Food.com.
Provided by Misti_Country_Girl
Categories < 60 Mins
Time 55m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- In small bowl, combine cheese, pepperoni, oregano and egg yolk; mix well.
- Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 3 tablespoons pepperoni mixture.
- Starting at shortest side, roll up each rectangle; pinch edges to seal.
- Cut each roll into 6 slices.
- Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
- Bake at 375°F for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 39.1, Fat 1.3, SaturatedFat 0.5, Cholesterol 14.5, Sodium 69.1, Carbohydrate 5, Fiber 0.4, Sugar 0.5, Protein 1.7
BACON-CHEESE PINWHEEL ROLLS
It's no wonder my husband adores these pinwheels. I got the original recipe from his mother. They taste great warm or cold and freeze well in plastic bags.
Provided by Taste of Home
Time 55m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 2 teaspoons sugar in 1 cup warm water; let stand for 5 minutes. Add the milk, butter, eggs, salt, 7 cups flour and remaining water and sugar. 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 greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Cook onion in drippings until tender; set aside., Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 15x10-in. rectangle. Sprinkle each with a fourth of the cheese, about 1/3 cup bacon and about 2 tablespoons onion. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 337mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
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