Dill Pinwheels

Deb Perelman became my culinary hero when “The Smitten Kitchen Cookbook” hit the shelves on October 30th 2012.  Literally drooling over every page, I quickly became obsessed. cookbook But what really had my taste buds cheering – Deb’s cheddar swirl breakfast buns,  or what I like to call Dill Pinwheels. Lined with cheddar jack cheese, fresh dill and chopped onion, these heavenly delights are truly irresistible.

And not only are these things delectable, they also have an aesthetic appeal that make them everyone’s first choice.  I don’t know about you, but I often struggle to recreate recipes that actually look appetizing.  With these babies, you can trick anyone into believing you have a trace of culinary talent after all!  Take a look at photos of my first Dill Pinwheels…not too bad, huh?  Eat your very first Dill Pinwheel hot out of the oven, but be sure to save one or two for an early Monday morning motivator.  With every bite, you’ll be a little bit happier.


Deb Perelman’s recipe from The Smitten Kitchen Cookbook:


3 cups flour
1 tsp table salt
few grinds of black pepper
1 tbsp sugar
2 ¼  tsp (1 packet) instant yeast
1 cup milk
4 tbsp butter plus 1 tbsp for brushing


½ cup grated white onion
1 ½ cups grated sharp cheddar cheese
2 tsp minced fresh dill
¼ tsp table salt
black pepper

make the dough

Combine the flour, salt, pepper, and sugar in the bottom of a large bowl.  In a separate bowl, whisk the yeast into the milk until it dissolves, then pour the yeast-milk mixture and the melted butter into the flour, and mix them together with the paddle of an electric mixer, or with a wooden spoon until a shaggy ball can be formed.

Turn the dough out onto a lightly floured counter and knead it for about 8 minutes, until smooth. Place the dough in a lightly oiled bowl, and cover with plastic wrap.  Let it rest until it doubles, about 2 hours.

make the buns 

Scoop the dough out of the bowl onto a well-floured counter, and roll into a rectangle.  Mix filled ingredients, and spread thinly over the rectangle.  Roll tightly from one short end to the other, into a 12-inch log.  With a sharper knife, carefully cut the log into rolls.


Using parchment paper, arrange rolls on pans.  Brush the tops with additional melted butter, cover the pans with plastic wrap, and let rise at room temperature until doubled again, about 2 hours. When they’re almost doubled, preheat your oven to 350 degrees. 


bake the buns

Bake for 20 or 25 minutes, until the tops are golden brown and the cheese bubbles from their centers.





Categories: Home, Recipes


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One Comment on “Dill Pinwheels”

  1. Win Forch
    January 9, 2013 at 8:20 p01 #

    Keep it coming, Stuffed Goose!

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