PESTO PINWHEEL BUNS

Pesto Pinwheel Buns image

An easy spinach-basil pesto gives delectable flavor to these rolls. -Taste of Home Test Kitchen,

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 16

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1 large egg, room temperature
1 tablespoon sugar
3/4 teaspoon salt
2-1/4 to 2-3/4 cups all-purpose flour
PESTO:
1 cup fresh baby spinach
1 cup fresh basil leaves
2 garlic cloves
1/4 cup walnut halves, toasted
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
1/4 cup olive oil

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, place the spinach, basil, garlic, walnuts, cheese and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. Spread pesto 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 greased 13x9-in. baking pan. Cover and let rise until doubled, about 40 minutes., Bake at 350° until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 200mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.