A savory twist on the classic cinnamon roll, these pull-apart pinwheels are laminated with a basil and olive pesto. The @pearls_olives Specialties stuffed olives add a buttery, nutty, and cheesy taste.
Pearls Pesto: Blend all ingredients (basil, parsley, Pearls Olives, garlic, olive oil, parmesan cheese, lemon zest) in a food processor until creamy.
Tangzhong: No instructions provided, but generally involves cooking the listed ingredients (bread flour, water, whole milk) until thickened.
Bread Dough: Combine all bread dough ingredients (bread flour, yeast, salt, whole milk, sugar, egg, egg yolk) and mix on medium-low speed for 4 minutes. Add the softened butter and continue mixing for 5-8 minutes until smooth. Let the dough rest (for its first rise). Punch down the dough, then roll it out. Spread the prepared pesto over the dough, then roll it into a log and slice into pinwheels. Let the pinwheels proof (for their second rise). Bake at 350F for 25-30 minutes.
