Veggie Pinwheel Rolls Recipe

Veggie Pinwheel Rolls Recipe

Ingredients:

For the Dough:

• 4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm milk (110°F / 45°C)
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 large eggs

For the Filling:

• 1 cup shredded mozzarella cheese
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped yellow bell pepper
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped tomatoes (remove seeds)
• 1/4 cup finely chopped green onions
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon water

Instructions:

1. Prepare the Dough:
   • In a small bowl, dissolve the sugar and yeast in the warm milk. Let it sit for about 5-10 minutes until it becomes frothy.
   • In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and eggs.
   • Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
2. First Rise:
   • Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
3. Prepare the Filling:
   • In a large bowl, combine the shredded mozzarella cheese, chopped red bell pepper, chopped yellow bell pepper, chopped green bell pepper, chopped tomatoes, and chopped green onions. Mix in the dried oregano, dried basil, salt, and pepper.
4. Shape the Pinwheel Rolls:
   • After the dough has risen, punch it down to release any air bubbles.
   • Roll the dough out on a lightly floured surface into a large rectangle about 1/4 inch thick.
   • Evenly spread the vegetable and cheese mixture over the dough.
   • Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal.
5. Cut and Second Rise:
   • Using a sharp knife, cut the log into 1-inch thick slices.
   • Place the slices on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
   • Cover with a damp cloth or plastic wrap and let them rise for another 20-30 minutes.
6. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
7. Egg Wash:
   • In a small bowl, whisk together the beaten egg and water. Brush the tops of the rolls with the egg wash.
8. Bake:
   • Bake the rolls in the preheated oven for about 20-25 minutes, or until they are golden brown and the cheese is melted and bubbly.
9. Cool and Serve:
   • Allow the pinwheel rolls to cool slightly on a wire rack before serving.

Enjoy your delicious veggie pinwheel rolls! They are perfect as an appetizer, snack, or even a party treat