Here’s the easy Artisan dough recipe for your convenience. Check out the cinnamon roll post if you’re unfamiliar with rolling homemade cinnamon rolls and cutting them with a sharp knife, unflavored floss or thread. I achieve the best results when I’ve prepped them the day before and bake them the next day.
- 3 1/2 cups warm water
- 1/2 cup canola/vegetable oil
- 1 1/2 tablespoons yeast
- 1 tablespoon kosher salt
- 3 1/2 cups unbleached all purpose flour
- 3 1/2 cups white whole wheat flour OR 7 cups Eagle Mills flour (I purchase at Ingles)
- Measure liquid ingredients and pour into a plastic shoebox with a lid.
- Add dry ingredients and mix thoroughly with a heavy duty spoon until there are no dry patches.
- Cover with lid and allow to rise in the microwave for 2 hours.
- Refrigerate until ready to use. Dough will keep up to a week.
Once they’re baked at 450 for about 15 to 20 minutes and cooled, feel free to freeze the entire pan or individual pinwheels inside a freezer bag. They reheat individually in the microwave or the entire pan covered for about 10-15 minutes. They’re extra yummy if you want to brush with garlic butter when they come out of the oven.
Imagine receiving a pan of homemade pinwheels as a ministry meal. Double your next batch and save one for someone in need. Write the directions on the foil with a sharpie marker before freezing: Ham and cheese pinwheels. Thaw 24 hours. Heat covered 350 for 15 minutes or until hot or microwave individually.
Our stuffing ideas: bacon, shredded chicken, turkey pepperoni, turkey, ham, ground beef, taco meat
What would you roll inside your pinwheels?