Cheesy Garlic Scrolls
Cheesy Garlic Scrolls
Ingredients
For the dough
- 1 1/2 cups lukewarm water
- 1 1/2 tablespoons instant dried yeast, (14g)
- 1 teaspoon sugar
- 4 cups bread flour, or plain flour
- 1 teaspoon salt
- 1/2 cup olive oil
For the filling
- as needed garlic butter, melted
- a pinch salt
- as needed mozzarella cheese, grated
Instructions
- 1
In a jug or bowl, whisk together the lukewarm water, instant dried yeast, and sugar. Set aside for 5–10 minutes until foamy.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour and salt. Make a well in the center.
⏱️ 2 min
- 3
Pour in the yeast mixture and olive oil. Mix until a dough forms.
⏱️ 3 min
- 4
Knead by hand for 10 minutes, or with the dough hook for 5–6 minutes, until smooth and elastic.
⏱️ 10 min
- 5
Place the dough into a lightly oiled bowl, cover, and leave to rise for 45–60 minutes, or until doubled in size.
⏱️ 60 min
- 6
Punch down the dough and roll it out into a large rectangle.
⏱️ 5 min
- 7
Brush generously with melted garlic butter mixed with a pinch of salt, then sprinkle evenly with mozzarella cheese.
⏱️ 5 min
- 8
Roll the dough up tightly, then use a serrated knife to cut into even-sized scrolls.
⏱️ 5 min
- 9
Arrange the scrolls on a lined baking tray, cover with a clean tea towel and leave to rest for 45 minutes.
⏱️ 45 min
- 10
Preheat a fan-forced oven to 180°C. Bake the scrolls for 25 minutes, or until golden.
⏱️ 25 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Scrolls
For the dough
- 1 1/2 cups lukewarm water
- 1 1/2 tablespoons instant dried yeast, (14g)
- 1 teaspoon sugar
- 4 cups bread flour, or plain flour
- 1 teaspoon salt
- 1/2 cup olive oil
For the filling
- as needed garlic butter, melted
- a pinch salt
- as needed mozzarella cheese, grated
Instructions
- 1
In a jug or bowl, whisk together the lukewarm water, instant dried yeast, and sugar. Set aside for 5–10 minutes until foamy.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour and salt. Make a well in the center.
⏱️ 2 min - 3
Pour in the yeast mixture and olive oil. Mix until a dough forms.
⏱️ 3 min - 4
Knead by hand for 10 minutes, or with the dough hook for 5–6 minutes, until smooth and elastic.
⏱️ 10 min - 5
Place the dough into a lightly oiled bowl, cover, and leave to rise for 45–60 minutes, or until doubled in size.
⏱️ 60 min - 6
Punch down the dough and roll it out into a large rectangle.
⏱️ 5 min - 7
Brush generously with melted garlic butter mixed with a pinch of salt, then sprinkle evenly with mozzarella cheese.
⏱️ 5 min - 8
Roll the dough up tightly, then use a serrated knife to cut into even-sized scrolls.
⏱️ 5 min - 9
Arrange the scrolls on a lined baking tray, cover with a clean tea towel and leave to rest for 45 minutes.
⏱️ 45 min - 10
Preheat a fan-forced oven to 180°C. Bake the scrolls for 25 minutes, or until golden.
⏱️ 25 min•🌡️ 180