Italian Pinwheel Rolls

Oh yum!!!!

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.

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.

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.

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.

active dry yeast, warm water, sugar, butter, salt, bread flour, parmesan cheese, fresh parsley, garlic cloves, dried oregano