What could be better than perfectly soft bread filled with mozzarella and a lush lemon garlic butter? Not much, so when you make Karen’s cheesy savoury scrolls, you should probably double the recipe!
Ingredients
Method
Whisk yeast, sugar and 125ml of the water in a bowl. Set aside for 5 minutes for yeast to activate and foam, then whisk in remaining water and oil.
Add flour, milk powder and salt to bowl of an electric stand mixer fitted with a dough hook, then add yeast mixture. Mix on medium speed for 8 minutes, until smooth and elastic.
Transfer to a clean bowl, then cover with a damp tea towel or cling film and set aside somewhere warm to prove for about 20 minutes, until doubled in size.
Divide rested dough into 15 even pieces. Roll each piece into a ball, then roll out flat. Cut slices at 1cm intervals, lengthways, 3/4 of the way down each bread round. Put a finger of mozzarella at unsliced end and roll up, starting at mozzarella end. Lay seam-side down on a large lined oven tray allow room for proving. Prove for 20 minutes, until slightly puffed.
Meanwhile, preheat oven to 220°C fan-forced (240°C conventional).
For Garlic butter, combine all ingredients in a small saucepan and cook on low heat until butter is melted, simmer gently for 2 minutes, stirring occasionally.
Whisk egg with cream and brush top of dough. Bake for 20-25 minutes until edges are golden, being careful not to overbake. Once out of oven, rest for 5 minutes and then spoon over garlic butter. Serve hot, scattered with herbs.
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