Soft and delicious these are the kind of scrolls you would call a comfort food. Flavoursome they are very hard to stop at just eating one. They went like hot buns here yesterday, which they are in a way – hot, yummy buttery buns with a twist.
Perfect for kids lunch box or after school snack.
For the dough
1 ( 7g ) sachet dry active yeast
1/2 cup lukewarm water
1/2 cup lukewarm milk ( full cream )
3 tbsp olive oil
1 tsp salt
300-350g plain all purpose flour ( density of flour can vary from brand to brand )
For the filling
40-50g butter melted
1-2 garlic cloves crushed
2 tbsp finely chopped herbs such as thyme, sage, rosemary and chives
150g feta cheese crumbled
100-150g sundried tomatoes roughly chopped
1 egg yolk+2 tbsp milk, whisked
In a large bowl dissolve yeast in water, add milk, olive oil, salt and flour. Knead well for 5 minutes. Your dough should be very soft but not sticky. add more flour, but very little at a time if your dough continues to be sticky. Cover and leave to rise till doubled in size 1-2 hours.
Prepare a round 22-24cm cake pan, lightly oiled.
In a bowl mix melted butter with garlic and herbs.
Place dough on a lightly floured bench or board. Gently stretch using hands or roll with a rolling pin into a rectangular shape 40-45cm in length and 25-30cm in width.
Spread butter and herb mixture using a spoon or hands. Spread crumbled feta and sundried tomatoes over the top and gently roll into a log.
With a sharp knife cut the log into 10 equal in size pieces.
Place them into prepared pan equally spacing one from another.
Let to rise till doubled in size, approximately 1 hour.
Preheat oven to 190C.
Brush bread scrolls with egg wash and bake for 40-45 minutes. To avoid over browning cover with baking paper or tin foil halfway through baking.
Remove from oven. Slightly cool and enjoy while still warm.
Simply delicious 🙂