Spiral Rolls

Dough:
1 1/2 c warm water
1 tbs active dry yeast
2 tbs sugar (or honey)
2 tbs neutral-flavored oil
1 tsp salt
3 1/2 - 4 c flour

Filling:
12 oz. cream cheese, softened
1/4 c butter, softened
1 c chopped ham
1 1/2 c finely chopped broccoli
2 c shredded cheese (I usually go with cheddar, but other types would work, too)
1 c freshly grated Parmesan
1 c finely chopped green onions


In the bowl of a stand mixer fitted with the dough hook, soften the yeast and sugar in warm water for 3-5 minutes.  Once it's proofed, add the oil, salt, and 2 cups of flour.  Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl.  Continue letting the dough hook knead the dough for 4-5 minutes.  (Dough should be soft and smooth but still slightly tacky to the touch.)

Lightly grease a container or large bowl with nonstick cooking spray and place the kneaded dough in the container.  Cover with a large tea towel or lightly greased plastic wrap.  Let the dough rise until it has doubled (about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop.

Roll the dough out into a large rectangle about 1/2 inch thick and (if possible) 13 x 17 inches.

In a small bowl, cream together the butter and cream cheese.  Spread all over the rolled out dough.  Top with ham, broccoli, and both cheeses.  Roll the dough up, pinching the seam to seal.  Slice the roll into about 1-inch segments.  Place the rolls on a lightly greased baking sheet and cover with plastic wrap.  They'll look pretty ugly by this point, but it will be okay.  Trust me.  Let the rolls rise until nearly doubled and bake at 350 for 20 minutes, until lightly browned and bubbly.


From Mel's Kitchen Cafe