Sundried Tomatoes & Garlic Scrolls
Those little scrolls are especially nice fresh out of the oven when they are still warm. Make ideal snacks for parties.
Preparation: about 40 minutes (plus extra time for the dough to rise)
Baking: 20 minutes
Makes about 30 scrolls
1 cup whole milk
50 g unsalted butter, chopped
1/2 tablespoon sugar
2 teaspoons yeast
2 cups unbleached flour, plus extra for dusting
1 cup whole wheat flour
1 tablespoon chia seeds
1 tablespoon hemp seeds
2 tablespoons flax seeds
1/2 teaspoon sea salt
2 eggs, beaten
1 bulb of garlic
100 g sundried tomatoes
bunch of fresh basil leaves
1/2 cup extra virgin olive oil
8 slices of emmental cheese
Place half the milk in a saucepan and bring to a simmer. Remove from the heat, add the butter and sugar and stir until the butter has melted. Add the remaining milk and set aside for 5 minutes.
Add the yeast to the milk, stir and set aside for another 5 -7 minutes.
Mix the flours, seeds and salt together in a big bowl.
Add the eggs and the milk mixture to the flour and mix with a wooden spoon until combined and then knead the dough by hand for about 15 minutes (or you can use a mixer with a dough hook - for about 5 minutes).
Put the dough in a lightly greased bowl, cover with a tea towel and let it rest in a warm place for a minimum of 30 minutes (or until it doubled in size).
In the meantime, separate the garlic and place the individual cloves with the skin on on an oven tray and bake at 200°C (400°F) for about 10 minutes.
Let the garlic cool slightly, then remove the cloves from the skin and place in a small food processor. Add the sundried tomatoes, basil, olive oil and salt and pulse until well combined.
Once the dough has doubled in size, put it onto a floured surface and use a rolling pin to roll it out into a rectangular shape (about 35 cm x 25 cm).
Spread the garlic & sundried tomatoes mixture evenly onto the dough and then place the cheese slices over it in 2 rows.
Cut the dough in half lengthwise.
Roll up each strip of dough - from the long side. Cut each strip into 15 pieces.
Put the pieces loosely together on a big baking dish. Cover with a tea towel and set aside for at least 30 minutes or until doubled in size.
Bake at 175°C (350°F) for about 20 minutes or until golden.
Nutrition (per scroll):
Calories 134, Fat 8.3 g, Sat. Fat 3 g, Carbs 10.9 g, Sugar 0.9 g, Fiber 1.4 g, Protein 4.7 g