Cumin-Cheddar Pinwheel Rolls

recipe
These fun-shaped rolls feature the smooth nutty taste of cumin and the sharp bite of Cheddar.

Yield:

12 servings,(serving size: 1 roll)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 18 Minutes
Rise: 1 Hours

Nutritional Information

Calories 144
Fat 4.9 g
Satfat 2.0 g
Protein 6.4 g
Carbohydrate 19.7 g
Cholesterol 10 mg
Iron 1.6 mg
Sodium 269 mg
Caloriesfromfat 30 %
Fiber 1.2 g
Calcium 79 mg

Ingredients

1 (1-pound) loaf frozen whole wheat or white bread dough, thawed
1 1/2 teaspoons cumin seeds
1 cup (4 ounces) finely shredded sharp Cheddar cheese
Butter-flavored cooking spray

Preparation

Thaw dough according to package directions.

Place dough on a lightly floured surface. Roll dough into a 14 x 8-inch rectangle. Sprinkle cumin seeds and cheese evenly over dough and press into dough lightly with hands. Roll dough, starting at long edge; pinch seam to seal. Cut dough crosswise into 12 equal slices (about 1 1/4 inches thick). Place rolls, cut sides down, 2 inches apart on a baking sheet lightly coated with cooking spray. Coat tops of rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 18 minutes or until golden brown.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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