There’s something special about a house filled with the beautiful aroma of baking bread – it instantly makes the place feel cosier.
But too often baking dough-based creations gets tossed into the ‘too-hard’ basket. Whether it’s the kneading, rising or rolling, many people just think it’s too hard to make delicious home-baked breads at home.
That’s where this recipe for homemade savoury scrolls comes in. While the recipe does involved quite few steps and a wee bit of waiting, in terms of actual hands-on time it’s remarkably quick and perfect for those who have never really worked with dough before – you can’t go wrong! Plus you can make all the rolling a little more enjoyable by using a brightly coloured rolling pin.
There’s nothing fancy about these scrolls; they’re just lightly herbed dough filled with tomato, parmesan and cashew pesto (I’m a cheat, it’s from the supermarket!), roughly torn fresh basil leaves and a generous sprinkling of crumbled feta. T
If you want to try this recipe but don’t have time to work the dough, then use your favourite plain scone recipe instead. You’ll be able to use the same fillings, just with a slightly denser dough.
500g plain flour
2 tsp dried active yeast
½ tsp salt
2 tsp mixed herbs
350ml water, lukewarm
2 tsp extra virgin olive oil
130g tomato pesto
100g feta, crumbled
Handful basil leaves (approx 10 leaves), torn
Place flour, yeast, salt and mixed herbs in a bowl of a stand mixer with dough hook attached and stir until combined. Add half the water and begin mixing on a slow speed.
Slowly add remaining water, increasing speed as dough comes together. Mix until dough forms a ball then transfer to a floured bench top.
Add 1 tsp of olive oil to dough and knead until incorporated. Add remaining tsp of olive oil and knead until dough is smooth and elastic. If dough becomes too sticky, add small amount of plain flour.
Place dough in bowl and cover with glad-wrap. Place in a warm place to rise for 40 minutes or until mixture has doubled.
Remove dough from bowl and return to floured bench top. Roll dough out into a large rectangle and spread on pesto, ensuring it reaches right to the edges. Add crumbled feta and basil leaves.
Carefully roll dough lengthwise into a log. Trim ends so even, then slice into even pieces (12-14). Grease a baking dish and carefully fill with sliced dough, ensuring the cut sides face up. Cover baking dish with glad-wrap and place in warm spot to rise for 30 minutes.
Preheat oven to 180 degrees Celsius. Remove glad-wrap and bake for 20-25 minutes or until dough is lightly golden and cooked through.
Carefully lift dough from baking dish and place on wire rack to cool.
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