1 cup of century cereal
1 cup of wheat flour
1 tablespoon of yeast powder
1 teaspoon of salt
1/2 cup of melted butter or margarine cooled
1/2 cup of milk
1/4 cup of grated Parmesan cheese
1 cup of century cereal
1 cup of wheat flour
1 tablespoon of yeast powder
1 teaspoon of salt
1/2 cup of melted butter or margarine cooled
1/2 cup of milk
1/4 cup of grated Parmesan cheese
In a medium bowl, mix the century cereal, wheat flour, yeast powder, and salt
Add the melted butter or margarine and milk, mixing well
Place on a lightly floured surface and knead until smooth
Shape into a rectangle of about 45 x 22 cm
Sprinkle Parmesan cheese along the longer side of the dough
Fold the other side of the dough over the cheese and press edges together
Cut horizontally into strips of 2 cm wide
Roll up each strip tightly, placing on greased baking sheets with a 2 cm gap between pinwheels
Press the edges of the pinwheels in the baking sheet
Bake in preheated oven (200°C) for about 15 minutes, or until lightly golden
Remove from baking sheet and serve warm
Best served with salads or soups
Leftovers can be reheated
Keeps for up to 24 hours.