Name: Stuffed Cheese and Herbed Bread Pinwheels recipe by Amrita Iyer at BetterButter
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 7
Ingredients: For the Dough :; 1 1/2 cups All Purpose Flour (maida); 2 tsp salt; 1 tbsp sugar; 1 1/2 tbsp instant yeast; 1/2 cup plus 3 tbsp unsalted butter – softened; 1 tbsp finely chopped Coriander/Cilantro Leaves; 1 tbsp finely chopped Mint Leaves; 3 tbsp Milk; For the Filling :; 3/4 cup grated Mozzarella Cheese; 1 tbsp finely chopped Coriander/Cilantro Leaves; 1 tbsp finely chopped Mint Leaves; 2 tsp chilli flakes; 2 tsp Oregano/2 tsp Italian Seasoning mix; 2 tsp finely grated Garlic (optional)

Ingredients Serving: 7

For the Dough :
1 1/2 cups All Purpose Flour (maida)
2 tsp salt
1 tbsp sugar
1 1/2 tbsp instant yeast
1/2 cup plus 3 tbsp unsalted butter – softened
1 tbsp finely chopped Coriander/Cilantro Leaves
1 tbsp finely chopped Mint Leaves
3 tbsp Milk
For the Filling :
3/4 cup grated Mozzarella Cheese
1 tbsp finely chopped Coriander/Cilantro Leaves
1 tbsp finely chopped Mint Leaves
2 tsp chilli flakes
2 tsp Oregano/2 tsp Italian Seasoning mix
2 tsp finely grated Garlic (optional)

Instructions

To make the dough : Mix the flour,salt,the Coriander and Mint Leaves in a deep bowl.Take 1/4 cup of lukewarm water in another bowl and add the yeast and sugar to it. Keep aside for 15 minutes or till frothy.
Make a well in the flour mixture and add the yeast mix. Start mixing by hand till the flour begins to come together then add the softened 1/2 cup butter.
Mix well and knead to make a smooth dough. Cover with clingfilm and leave for 30 – 40 minutes until double in size.
Punch down the dough and dust the kitchen counter with some flour. Knead the dough again for 10 – 15 minutes using the palms of your hands to flatten the dough till smooth and elastic.
Oil the bowl and keep the dough inside then flip it so that the Oil covers every bit of the dough. Cover again with clingfilm and leave for 40 minutes till the dough doubles in size again.
Make the filling : Mix all the ingredients for the filling in another bowl.
Baking the bread pinwheels : On a floured counter take out the dough and roll it into a rectangle. Now with the help of a clean ruler cut into a neat rectangle of 5 inches by 3 inches approximately. Do not throw away the trimmings.
Spoon out the filling on the smaller side of the rectangle in a neat straight line. Start rolling tightly over the filling and till the end of the rectangle. Roll the pinwheel roll back and forth on the counter to even it out.
Grease a baking tray or cookie sheet with butter or Oil. Cut the Roll into 6 – 7 pinwheels and place them on the tray. Cover loosely with clingfilm and leave to prove for 30 minutes again.
Preheat oven to 210°C. Brush the tops with milk and bake for 15 – 20 minutes till the pinwheels are golden brown and cheese melts.Take them out from the oven and brush with the remaining butter.
Serve with Tomato Ketchup or any cheesy dip of your choice!

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