Recipe: Garlic and Herb Bread Pinwheels (using spinach, bread machine dough cycle)

GARLIC AND HERB BREAD PINWHEELS

"Serve with salads or as an appetizer."

FOR THE DOUGH:
3 cups bread flour
1 tsp salt
2 tsp yeast
2 tbsp oil (basil oil, if available)
2 to 4 garlic cloves, pressed
1 egg
1 cup warm water

FOR THE FILLING:
Oil, for brushing (basil oil, if available)
8 oz fresh spinach, cooked, drained and pureed
Grated Parmesan cheese, to taste
2 tbsp minced fresh basil
2 tbsp minced fresh parsley
2 tsp minced fresh thyme leaves
Freshly ground pepper
Water

FOR THE TOPPING:
1 egg, beaten
2 tbsp milk
1/2 cup grated Parmesan cheese

TO PREPARE THE DOUGH:
Make dough using 'manual' or 'dough' cycle in bread machine, according to manufacturer's directions.

TO SHAPE THE ROLLS:
Using a rolling pin, roll the dough into a rectangle approximately 9x12-inches. Brush the dough with 2 tablespoons oil, leaving a border along one of the long edges. Spread the spinach over the oiled surface, leaving the border clear. Sprinkle on the basil, parsley, thyme and pepper.

Lightly moisten the clear edges of the dough with a little water, and starting at the opposite edge, roll up the dough to form a jelly roll. Pinch ends together to seal. Brush all over with the oil.

Cut into 14 equal slices. Either use a very sharp knife or a piece of string: slide under roll of dough, cross ends, and pull on ends to slice. Arrange slices, cut-side up, in a pan that has been sprayed with pan coating. Cover and leave in a warm place until well risen, 1-2 hours.

TO BAKE:
Preheat oven to 425 degrees F.

In a small bowl combine the remaining egg with the milk to make an egg wash. Brush onto the dough. Sprinkle with the cheese.

Bake until golden, 20-25 minutes. Cool slightly before turning out of pan.

Makes 14 rolls
Source: Oils (Williams-Sonoma Essentials) by Ann Creber and Chuck Williams, adapted for bread machine by Linda Shogren