Makes : 10-12 pinwheel rolls.
Prep time : 2 hours (including time to rise).
3 cups bread flour
1 cup warm (about 110F) water
1 packet dry active yeast
1-2 tbsp honey
2 tsp salt
3 tbsp extra virgin olive oil
Basil, parsley, chives or other herbs (to taste)
1/2 cup each shredded Parmesan and cheddar cheeses
1 tbsp garlic powder or a couple of fresh cloves, minced
Step 1: Mixing the Dough
Once the yeast is going, add the oil, salt and any extra spices you want in the dough. Garlic in particular is good. All of the spices are to taste, but a tablespoon or so is probably enough. Keep in mind you can also add some later.
Once the spices and all are stirred in, measure out two cups of bread flour and add them to the bowl. Once again, keep in mind that this recipe calls for bread flour and not AP flour. AP and bread flour require very different amounts of fluid, so the recipe will not translate well.
Using a rubber spatula, fold the flour into the fluid. Scrape along the sides and the bottom of the bowl with the spatula and fold it in. After the two cups are incorporated a rough but very sticky ball should be forming in the mixing bowl. Add a little flour at a time and fold it in until the ball is either too tough to fold and stir or is just slightly sticky. At some point it will be tough enough that it will be easier to work by hand. Knead the dough on a clean, well-floured surface until the ball is more-or-less smooth and not sticky.
Step 2: Rising and Rolling
Be sure that there is enough flour under the dough not to stick. If you are feeling super slick, try tossing it. Once the dough is flat enough, lightly brush it with olive oil and sprinkle it with enough spices to cover the dough. Do the same with cheese and anything else that is going to be added. Fresh herbs such as basil are great.
Roll the dough into a log as tightly as possible. Be sure to press the edge of the dough into the roll so it does not roll out and place it seam-down.
Step 3: Slice and Baking
Eat the rolls warm, using them to sop up any extra sauce or just dipping them. Marinara is particularly good. Remember that the filling in this recipe can be changed to fit the meal. Enjoy.