Mushroom Onion Pinwheels or you can call it Mushroom onion rolls; it is a great breakfast served on weekends. You can make the dough and the filling a day ahead, which makes this breakfast recipe handy when you have family gathering or guests.
Breakfast is the most important meal of the day, and I like to make it special for my family. This Mushroom onion pinwheels are tender and melt in your mouth; the dough has butter, olive oil, and milk. There is a balanced sweetness that enhances the flavor of the ingredients.
The Making of Mushroom Onion Pinwheels.
The filling includes spreading pasta sauce on the rolled-out dough, use any pasta sauce you like, or even ketchup will do, add a little Italian seasoning and black pepper to it. The onion and mushroom flavor will take over and the sauce used is to keep the pinwheels from getting dry.
The dough is forgiving and is easy to work with. Initially, it will be sticky but with continues kneading for 10 minutes, will leave you with a smooth dough. I have used all-purpose flour, but you can use whole wheat instead, and if you do, add a little more milk to the dough, and you should be fine.
Mushroom Onion Pinwheels stores well and freeze well. Place it in an airtight container and refrigerate, take it out of the refrigerator 30 minutes before warming it up. To freeze, wrap the pinwheels individually in a plastic wrap and freeze for up to a week.
Mushroom Onion Pinwheels Made Easy.
Do not be generous with the sauce; it will make the dough soggy even after baking. When baking the pinwheels, and depending on your oven, place an aluminum foil over it and continue baking, if the top of the mushroom-onion pinwheels are getting darker in color while although there is still time for it to bake.
From the recipe below you can tell that making mushroom onion pinwheels are easy, and it will look good on your table, so go ahead and make some and don’t forget to let me know how you liked it!
Mushroom Onion Pinwheels Breakfast Recipe
FOR THE DOUGH:
- 3/4 cup warm milk mixed with 1 1/2 tablespoon white vinegar keep aside for 5 minutes
- 1/4 cup vegetable oil
- 1 tablespoon butter melted
- 2 teaspoon dry yeast
- 1 tablespoon sugar
- 2 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoon warm water
FOR THE FILLING
- 1 onion chopped
- 11 button mushrooms sliced
- Black pepper
- 2 tablespoon olive oil
- 1 tablespoon butter
- 4 tablespoon pasta sauce
FOR THE DOUGH:
- In a small bowl, add the three-tablespoon warm water, yeast, and ¼ teaspoon sugar. Cover and keep aside for 10 minutes.
- Sift flour with baking powder, baking soda, sugar, and salt.
- Add the yeast mixture, milk, butter, olive oil, and knead. The dough will be a stick in the beginning, but after kneading for 10 minutes, it will turn into a smooth dough.
- Cover the dough with a wet towel and leave it to double in size, may take 1 and half hour to two hours, depending on how warm your kitchen is.
- In a hot pan, add the butter and olive oil. Add the onion and sauté until translucent.
- Add the salt and black pepper. Add the mushroom and cook until the mushrooms are brown and soft.
- Roll dough into a rectangle shape 28″ by 18″.
- Spread the pasta sauce on the rolled-out dough leaving about half an inch from the edges.
- Spread the mushroom and onion over the pasta sauce evenly.
- Roll up the dough from the longest side, roll tightly but not too tight. Pinch the seam tightly.
- Cut the roll into 11 slices and place on baking sheet. I used a large greased baking sheet since I wanted the rolls to have enough space to expand when left to rest around 9” or 10” pan.
- Cover the rolls and let it rise for 40 minutes.
- Preheat oven to 180C/360F. Bake for 20 minutes or until it’s golden in color.
- Do not use a lot of pasta sauce or the rolls will be soggy!
- You can use ketchup instead of pasta sauce.