Muffin pan cheesy scrolls

 

20 Min Prep    /    30 Min Cook    /    6 Serving

Ingredients : 

185ml (3/4 cup) lukewarm water

2 x 7g sachets dried yeast

1 tsp caster sugar

600g (4 cups) bread flour

2 tsp salt

250ml (1 cup) lukewarm milk

160g (2 cups) grated tasty cheese

1 cup roughly chopped herbs

Method Steps : 

Combine the water, yeast and sugar in a jug and set aside in a warm place for about 5 minutes, or until starting to become frothy. Combine the flour and salt in a large bowl, and make a well in the centre.

Pour the yeast mixture and milk into the flour. Use a wooden spoon and then your hands to mix to a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Alternatively mix in a stand mixer fitted with a dough hook for 5 minutes.

Grease a mixing bowl generously with olive oil. Transfer the dough to the bowl and cover with plastic wrap. Stand in a draught-free place for about 45 minutes or until doubled in size.

Punch down dough and turn onto a lightly floured surface. Use a rolling pin to roll out to a rectangle about 40 x 30cm, with the long edges at the top and bottom. Sprinkle evenly with cheese then herbs, leaving a 2cm border along each long edge.

Starting at the bottom edge (closest to you), roll up into an even log then cut in half. Cut each piece in half again, then cut each of the pieces into 3 thick slices. Grease 12 large (3/4 cup) muffin pans with oil. Gently lift each piece into a muffin hole, cut side up. Cover with a clean tea towel and leave for 20 minutes to rise. Preheat oven to 180°C/160°C fan forced.

Brush tops with milk and bake for 25-30 minutes or until golden brown. Transfer to a wire rack and cool to room temperature.

Recette de cuisine