Italian Pinwheel Rolls

Oh yum!!!

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1 (1/4ounce) package active dry yeast
• 1  cup warm water (110 degrees to 115 degrees)
• 1 1⁄2 teaspoons sugar
• 1 1⁄2 teaspoons butter, softened
• 1  teaspoon salt
• 2 1⁄4 cups bread flour

• FILLING

• 2  tablespoons butter, melted
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  minced fresh parsley
• 6  garlic cloves, minced
• 1  teaspoon dried oregano

Directions

1. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. On afloured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl sprayedwith nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Brush with melted butter; sprinkle Parmesan cheese, parsley, garlic and oregano to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
4. Place rolls cut side up in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Remove from pan to a wire rack.