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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. 

Sundried Tomatoes & Garlic Scrolls

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

  • Sea Salt

  • 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

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