Herb Pinwheel Rolls
Journal as: 1 1/2 slices bread OR 1/2 piece small muffin or croissant
Rolls:
1 1/2 cups warm water from tap (110-115 degrees)
1 tablespoon sugar
1 tablespoon extra-virgin olive oil
2 tablespoons low-fat buttermilk or low-fat milk
2 cups whole-wheat flour
2 cups unbleached white flour
3/4 teaspoon salt
1 package (2 tablespoons) yeast (bread machine, rapid rise, or active
dry)
Filling:
1/2 cup no-trans-fat margarine with 8 grams of fat per tablespoon (or
substitute soy butter)
2 teaspoons Italian herb seasoning (or other desired herb blend)
2 teaspoons minced garlic
1/3 cup Parmesan cheese (optional)
Add the dough ingredients to a bread machine pan in the order recommended
by manufacturer, making a well in center of flour at the end and pouring
in the yeast. Set machine to DOUGH cycle (about 1 hour, 40 minutes) and
press START. Meanwhile, make the pinwheel filling: Blend margarine with
herbs, garlic, and Parmesan cheese (if desired); set aside. Coat two
(nonstick) 9-inch round cake pans with canola cooking spray. When dough
cycle is complete, divide dough in half. Form each half into a rectangle
about 12 inches at the long end and 10 inches at the short end. Spread
half of the margarine mixture evenly over the top of each rectangle. Roll
up each rectangle from the 12-inch side to make a roll. Cut each roll into
about 10 pinwheels each using a serrated knife. Place the rolls into the
prepared pans and let rise in a warm place for 45 minutes to an hour.
About 30 minutes into the rolls' rising, preheat oven to 350 degrees. Bake
for 10-15 minutes or until the rolls are nicely browned. Serve warm or
cold.
Yield: 20 servings
Per serving: 128 calories, 3 g protein, 19 g carbohydrate, 4 g fat,
0.7 g saturated fat, 0 mg cholesterol, 2 g fiber, 113 mg sodium.
Calories from fat: 28%
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