- 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 yeast, 2 tablespoons (bread machine, rapid rise, or active dry)
- 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
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- 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.
- Step 4
- 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.
- Step 5
- About 30 minutes into the rolls' rising, preheat oven to 350°F. Bake for 10-15 minutes or until the rolls are nicely browned. Serve warm or cold.
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