Recipe by Nina Elder
Start to Finish: 1 hour, 10 minutes (plus overnight for rising)
Servings: Makes 15 pinwheels
- 4 cups flour, plus more for dusting and rolling
- 3 tbsp. sugar
- 1 package (1/4 oz.) active dry yeast
- 2 tsp. salt
- 1 1/4 cups whole milk
- 2 large eggs, at room temperature, beaten
- 3 tbsp. olive oil
Filling & Topping
- 1 stick butter, at room temperature, plus 2 tbsp. melted for brushing
- 1/2 cup plus 2 tbsp. finely grated Parmigiano-Reggiano
- 1/2 tsp. coarsely ground black pepper, plus more for topping
1. In a stand mixer fitted with a dough hook, or in a large bowl, mix 4 cups flour, the sugar, yeast, and salt. In a medium saucepan, heat the milk over medium-low, stirring constantly, until the milk registers 110° to 115° on an instant-read thermometer, 2 to 3 minutes. (The milk will be just warm to the touch.) Remove from heat. Slowly whisk the eggs and oil into the milk.
2. With the stand mixer running, gradually pour the milk into the dry ingredients. Knead the dough on medium speed until it pulls away from the sides of the bowl, 12 to 14 minutes. (The dough will be sticky.) Transfer the dough to a greased bowl and let rest in a warm, draft-free area until it doubles in bulk, about 1 hour.
3. Meanwhile, in a small bowl, mix 1 stick butter, 1/2 cup cheese, and 1/2 tsp. pepper. Grease a 9-by-13-inch baking dish.
4. Punch the dough down and transfer to a lightly floured work surface. Sprinkle the dough with a little flour and roll out to a 12-by-16-inch rectangle. (It doesn’t have to be perfect.) Spread with the Parmigiano-Reggiano butter. Starting from 1 long side, roll the dough into a log. Lightly push in the ends to even out the shape of the log.
5. Using plain dental floss or a serrated knife, cut the dough crosswise into 15 equal pieces. Arrange the rolls in the baking dish, cut-side up. Cover tightly with plastic and refrigerate overnight.
6. Preheat the oven to 350°. Let the rolls sit at room temperature for 30 minutes. Uncover the rolls and brush with the melted butter. Sprinkle with the remaining 2 tbsp. cheese and more pepper. Bake until the tops of the rolls are light golden and the rolls sound hollow when tapped, 25 to 30 minutes. Serve warm.
1 Day Ahead: Assemble the rolls through Step 4.
8 Hours Ahead: Bake the rolls.
Just Before Serving: Warm the rolls in a 350° oven until heated through, 7 to 10 minutes.
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