pinwheel rolls
Pinwheel Rolls

Pinwheel Rolls

Ingredients:

2-1/4

Cups

All-purpose flour

1

Package

Dry yeast

1

Cup

Milk

2

Tablespoons

Vegetable oil

2

Tablespoon

Honey

1

Teaspoon

Salt

1

 

Egg, beaten

1

Cup

Whole wheat flour

2

8 ounce

Packages cream cheese, softened

1

Teaspoon

Onion powder

2

Teaspoon

Water

1

 

Egg, yolk

1

Tablespoon

milk

Directions:

Combine 1-1/2 cups all-purpose flout and yeast na large bowl, stirring well, set aside. Combine milk and next 3 ingredients in a small saucepan, cook over low heat until very warm but not hot. Remove from heat and add to reserved flour mixture. Add egg and beat on low speed with an electric mixture for 30 seconds. Increase speed and beat for 3 minutes. Stir in remaining all-purpose flour and enough whole wheat flour to made a moderately stiff dough.

Turn dough out onto a floured surface, knead until smooth and elastic, 8-10 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise to double in bulk. Punch dough down and turn out onto a lightly floured surface, cover and let rise 10 minutes. Divide dough in half. Roll each half into a 10x18 rectangle. Combine cream cheese, onion powder, and water. Beating at low speed of an electric mixer until smooth, spread over the rectangle. Roll up each rectangle, jellyroll fashion, beginning at long side pinch edges together to seal. Cut each roll into slices, Place 2 slices of dough, side by side with cut side down on a greased baking sheet. Center a third slice of dough, cut side down, on top to form 1 pinwheel roll, Repeat procedure with remaining slices. Cover and let rise, 30 minutes or until double in bulk. Combine egg yolk and milk, stirring well, gently brush over rolls,

Bake 375 for 12 minutes or until golden brown.

 

Yields

2 dozen

 

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