PESTO PINWHEEL BUNS
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
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.
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Niraj vloger
[email protected]I'm so glad I tried this recipe. These buns are amazing! I'll definitely be making them again.
Hammer Khan
[email protected]I made these buns for a picnic and they were perfect. They were easy to pack and they held up well in the heat.
Ronnie “The_Apple_Man” Cruise
[email protected]These buns were a bit too salty for my taste. I think I'll use less Parmesan cheese next time.
Shambhu Thapa
[email protected]I used a store-bought pesto sauce in my buns and they turned out great. I think it's a good shortcut if you're short on time.
jazzy land
[email protected]I've made these buns several times and they're always a hit. They're perfect for parties or potlucks.
Poppy Fletcher
[email protected]I'm not a huge fan of pesto, but I actually really enjoyed these buns. The pesto flavor was subtle and the buns were so soft and fluffy.
Khanfariy Abass
[email protected]These buns were a bit time-consuming to make, but they were definitely worth the effort. They're so delicious and impressive-looking.
Catori Swann
[email protected]I'm a vegetarian and I love these buns. They're so flavorful and satisfying.
Jade rude Mia appou
[email protected]These buns were a bit too oily for my taste. I think I'll use less olive oil next time.
Jasir Jadoon
[email protected]I used sun-dried tomato pesto in my buns and they were amazing. I highly recommend trying this variation.
Milos Sunjic
[email protected]I made these buns for my family and they were a huge success. My kids loved them and my husband said they were the best buns he's ever had.
For Me
[email protected]I followed the recipe exactly and my buns turned out dry and crumbly. I'm not sure what went wrong.
birb
[email protected]These buns were a bit more work than I expected, but they were totally worth it. They're so delicious and unique.
Russell E
[email protected]I'm new to baking, but these pesto pinwheel buns turned out perfectly. They were light and fluffy, with the perfect amount of pesto flavor.
ZED
[email protected]These pesto pinwheel buns were a hit at my party! They were so easy to make and everyone loved them.