Flaky and delicious Pinwheel Bread Rolls are simple to make from scratch. Rolled up with diced bacon and parmesan.
Course Appetizer, Side Dish
Keyword bread rolls, Pinwheels
Prep Time 20minutes
Cook Time 30minutes
rising time 1hour30minutes
stand up mixer with dough hook
9 x 13 inch baking dish
4cupsall purpose flour(plus more for dusting)
1package (¼ oz.)active dry yeast (2 ¼ teaspoons)
1 ¼cupswhole or 2% milk
3tablespoonsolive oil(plus more for greasing)
¼cupbutter, room temperature
½cupcooked diced bacon
½cupgrated parmesan cheese
1large egg, beaten
1tablespoongrated parmesan cheese
Grease a 9 x 13 inch baking dish and set aside. In your stand up mixer fitted with the dough hook attachment, mix together the 4 cups of flour, package of yeast, and salt. In a small saucepan, heat milk over medium heat, stirring constantly, until the milk registers between 110 and 115 degrees on a thermometer (about warm but not hot).
With the stand up mixer running on low speed, add in the warm milk, eggs, olive oil, and honey. Knead the dough on medium speed for about 10-12 minutes, until the dough pulls away from the side of the bowl. The dough will sticky at this point. Transfer the dough into a large lightly greased bowl. Cover with a dish towel and let sit in a warm place until the dough doubles in size. This should take about an hour.
Punch the dough down and move to a lightly floured surface. Sprinkle the dough and a rolling pin with a little bit of flour and roll out into a roughly 12 x 16 inch rectangle. (It doesn't have to be perfect.) Use a butter knife or spatula to spread the butter over the dough then sprinkle with diced cooked bacon and ½ cup parmesan cheese and press gently into dough.
Starting from the long side of the dough, roll the dough into a log shape, lightly pushing in the ends to even out the shape of the log. Score the bread using a knife into 15 equal-sized pieces. Use either plain dental floss or a serrated knife to cut the dough log crosswise into 15 pieces. Arrange the rolls in the baking dish, cut side up. Cover with dish towel and let sit in a warm place for at least 30 minutes.
Preheat oven to 350 degrees. Uncover the rolls and brush on the beaten egg just to coat the top of the rolls, discarding any remaining egg. Sprinkle with 1 tablespoon of grated parmesan cheese. Bake until the tops of the rolls are light golden and the rolls sound hollow when tapped, about 30 minutes. Serve warm.
The rolls can be made ahead and baked before serving. Just prep rolls, cover with plastic wrap, and refrigerate overnight. Let sit at room temperature 30 minutes before baking.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com