Spinach Pesto Pinwheel Rolls
Prep time
Cook time
Total time
Recipe type: Side
Serves: 8
  • 1 package active dry yeast
  • ¼ cup warm (105-115 degrees) water
  • ¼ cup plus 1 tablespoon honey, divided
  • 1⅓ cup warm (105-115 degrees) milk
  • ¼ cup butter, melted
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 3 cups white flour
  • 2½ cups packed spinach leaves
  • large handful fresh basil leaves
  • ⅓ cup pine nuts, toasted
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • ¼ cup olive oil
  • fresh ground pepper to taste
  • ¼ cup grated Parmesan cheese
  1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon hone, let stand for 5 minutes. Add milk, remaining honey, butter, salt, and whole wheat flour. Gradually add white flour, until stiff dough forms.
  2. Kneed dough for 10 minutes, either on a board or by mixer, until dough is smooth and satiny. Place dough in an oiled bowl, roll to coat dough in oil. Cover and let rise until doubled.
  3. While the dough is rising, prepare the pesto. Place spinach, basil, nuts, lemon juice and peel in food processor, pulse until well mixed. Turn processor to continuous low speed, slowly add oil until mixture is creamy. Stir in pepper and cheese.
  4. Once dough has risen, punch it down. Roll out into a rectangle, approximately 12 X 16 inches. Spread pesto evenly over the dough. Roll lengthwise in jellyroll fashion. (This is point at which I stopped and held the dough in the refrigerator for later use.)
  5. Slice the dough crosswise into 1 inch slices. Arrange slices in Dutch oven. Let rise until doubled, about 1 hour. Bake in Dutch oven for 20-30 minutes, until golden brown. (Or place on greased baking sheet and bake in oven at 375 degrees.)
Recipe by Cooking with Veggies at https://cookingwithveggies.com/2012/09/28/villanueva-campout-part-2-spinach-pesto-pinwheel-rolls/