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Muffin pan cheesy scrolls recipe
Muffin pan cheesy scrolls recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cheesy herb bread rolls baked with your favorite herbs like parsley, chives, rosemary, thyme, sage, or dill. Freeze extra rolls for up to 2 months and enjoy warm with chicken soup.
Ingredients:
  • 185ml (3/4 cup) lukewarm water
  • 2 x 7g sachets dried yeast
  • 5.00 gm caster sugar
  • 600g (4 cups) bread flour
  • 4.80 gm salt
  • 250ml (1 cup) lukewarm milk
  • 160g (2 cups) grated tasty cheese
  • 250.00 ml roughly chopped herbs
Instructions:
  • In a jug, mix water, yeast, and sugar, then let it sit in a cozy spot for roughly 5 minutes until it gets frothy. In a large bowl, combine flour and salt, then create a well in the middle.
  • Combine the yeast mixture and milk with the flour until a soft dough forms. Use a wooden spoon first, then knead with your hands until smooth and elastic for about 10 minutes. Alternatively, use a stand mixer with a dough hook for 5 mins.
  • Generously coat a mixing bowl with olive oil. Place the dough in the bowl and cover it with plastic wrap. Allow it to rise in a draft-free spot for approximately 45 minutes, until doubled in size.
  • Deflate dough and transfer it to a lightly floured surface. Roll it out with a rolling pin into a 40 x 30cm rectangle, ensuring the long edges are at the top and bottom. Evenly sprinkle cheese and herbs, leaving a 2cm border along each long edge.
  • Roll the dough into an even log starting from the bottom edge. Cut the log in half, then cut each piece in half again. Cut each of the pieces into 3 thick slices. Grease 12 large (3/4 cup) muffin pans with oil. Place a piece into each muffin hole, cut side up. Cover with a clean tea towel and let rise for 20 minutes. Preheat the oven to 180°C/160°C fan forced.
  • Drizzle milk over the tops and bake until beautifully golden for 25-30 minutes. Then, move them to a wire rack to cool down to perfect room temperature.

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