Pesto Pinwheel Buns

• 1 package (1/4 ounce) active dry yeast
• 3 tablespoons warm water (110u0b0 to 115u0b0)
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 2 tablespoons butter, softened
• 1 large egg
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 2-1/4 to 2-3/4 cups all-purpose flour
• 1 cup fresh baby spinach
• 1 cup fresh basil leaves
• 2 garlic cloves
• 1/4 cup walnut halves, toasted
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon pepper
• 1/4 cup olive oil

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, place the spinach, basil, garlic, walnuts, cheese and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
4. Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Spread pesto to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
5. Place rolls cut side up in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 40 minutes.
6. Bake at 350u0b0 for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

active dry yeast, warm water, milk, butter, egg, sugar, salt, flour, baby spinach, fresh basil, garlic, walnut halves, parmesan cheese, pepper, olive oil

Taken from www.tasteofhome.com/recipes/pesto-pinwheel-buns/ (may not work)