It’s essentially garlic bread, but levelled up through the roof. Handmade fluffy bread dough, with fresh cheesy garlic butter. Outstanding!
Ingredients
Scroll
2 teaspoons active instant yeast
250ml lukewarm water
250ml lukewarm milk
2 tablespoons brown sugar
5 ½ cups high-grade flour
1 egg
¼ cup olive oil
1 teaspoon Man Grind
Garlic Butter
200g butter, softened
1 tablespoon Out the Gate garlic and herb sprinkle
10g chives, chopped
½ teaspoon Man Grind
Filling
1 cup grated tasty cheese
1 cup parmesan powder
Directions
Dissolve the yeast in the warm water and milk, and add the brown sugar. Leave aside to get frothy, for around 10 minutes.
Make sure the water and milk are both lukewarm, if it’s too hot it will kill the yeast and if it’s cold it won’t activate.
Pop the flour and yeast mixture into the bowl of a stand mixer with a dough hook. Turn the mixer on and, once it’s combined, add the egg, oil and Man Grind.
Knead with the dough hook for 10 minutes, until a smooth elastic dough has formed. (This can be done by hand as well, mix with a wooden spoon to bring it all together and knead for a good 10 minutes by hand.)
Cover the bowl and leave in a warm place to rise, for around 45 minutes to an hour.
For the garlic butter, in another bowl, whisk the butter, Out the Gate and chives. Season with Man Grind.
Roll out the proofed dough on a clean, floured surface into a rectangle, with the long edge at the bottom. We want it just under 1cm thick, nice and even.
Spread the garlic butter evenly across the dough, then sprinkle over the grated cheese and parmesan.
Roll up the rectangle of dough into a log, and slice into 3cm rounds.
Line or grease 2 baking trays and pop the scrolls on, leaving plenty of space between each scroll. Set aside to rise again for 30 minutes.
Preheat the oven to 190ºC fan bake.
Bake the scrolls for 20 minutes and serve warm, sprinkled with extra grated parmesan, if desired.
