Soft, savoury scrolls are one of those recipes that disappear almost as quickly as they come out of the oven. Spreading Lard Ass Herb & Garlic Cultured Butter through the dough means every layer bakes into buttery, aromatic swirls with crisp golden edges and a soft centre. They're just as good alongside soup as they are on a grazing table or served warm with drinks.
INGREDIENTS
500g plain flour
7g instant dried yeast
1 tsp caster sugar
1 tsp fine sea salt
300ml lukewarm milk
50g Lard Ass Unsalted Cultured Butter, melted
150g Lard Ass Herb & Garlic Cultured Butter, softened
80g finely grated parmesan
2 tbsp finely chopped chives
1 egg, lightly beaten
Flaky sea salt, to finish (optional)
METHOD
Combine the flour, yeast, sugar and salt in a large bowl.
Stir together the lukewarm milk and melted Lard Ass Unsalted Cultured Butter. Add to the flour mixture and mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover and leave in a warm place until doubled in size, about 1 hour.
Lightly grease or line a 23cm square baking tin.
Turn the dough onto a lightly floured surface and roll into a rectangle approximately 40 × 30cm.
Spread the softened Lard Ass Herb & Garlic Cultured Butter evenly over the dough. It should be soft enough to spread easily without dragging or tearing the dough. Scatter over the parmesan and chives.
Starting from the long edge, roll the dough firmly into a log, taking care not to squeeze the filling out. Using a sharp knife, cut the log into 12 even slices and arrange them cut-side up in the prepared tin, leaving a little space between each scroll.
Cover loosely and leave to rise for 30 minutes while the oven heats to 190°C fan-forced (210°C conventional).
Brush the tops lightly with the beaten egg and bake for 22–25 minutes, or until puffed and deeply golden.
Allow the scrolls to cool for 10 minutes before serving warm. Finish with a light sprinkle of flaky sea salt, if desired.
