This is a variation of garlic bread, but is totally home made, bread and all!
It looks very impressive and is great to take or serve at a BBQ. It is quite simple to make and uses my basic bread dough recipe that you can find here.
I probably don’t need to tell you that it is best eaten warm 😉
To serve just tear the scrolls apart and enjoy the buttery, garlicy, bready goodness!
- 300g lukewarm water (280g if you have rainwater)
- 1.5 tsp yeast
- 500g baker’s flour
- 1 tsp sugar
- 1.5 tsp salt
- 15g light oil
- 30g Parmesan cheese
- 3 cloves garlic
- 100g butter
- Handful of fresh parsley
- Line two 20cm round cake tins with baking paper - extend above the sides. No need to be perfect. I grease the tins and then just fold/jam/push the paper in.
- Grate Parmesan cheese by placing into the Tmx and milling 10 seconds, speed 8.
- Add garlic, butter and parsley and chop/mix speed 6-7 for 10-15 seconds until well combined. Set aside. Don't clean the bowl.
- Add all ingredients to the bowl in the order listed.
- Mix 5 seconds, speed 5.
- Knead 4 minutes, interval setting.
- Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
- Knock down after first rise and roll into a large rectangle.
- Spread the garlic butter over the entire rectangle of dough and then cut into 4cm wide strips.
- Roll each strip individually into a scroll.
- Place scrolls into two lined round cake tins and let rest for a second rise. At this point turn the oven on to pre-heat at 200 degrees.
- Don't be tempted to put too many scrolls into each cake tin, they will expand quite a bit.
- Once the scrolls have doubled in size and are touching each other, place into oven and cook for 15-20 minutes.