A jar of truffle and porcini paste inspired these luxurious savoury scrolls.
To make the dough combine 200g (7g) of strong bread flour with 600g (1⅓ lb) of plain white flour. Add 3 teaspoons of bread improver, 2 teaspoons of salt, 4¼ teaspoons of dry active yeast and ⅓ of a cup of finely grated parmesan cheese. Use a stand mixer with a dough hook or mix by hand with approximately 600ml (20 fl oz) of very warm water. Add ¾ of the water first and use as much as you need to make a moist dough. Knead the dough for a few minutes then cover and let it rise in a warm place. When doubled in size, sprinkle some flour on a working surface and fold the dough a few times. With a rolling pin, roll it into a large rectangular shape. Spread truffle paste over the rectangle to taste, followed by grated tasty cheese and chopped spring onions (scallions). If you prefer you could use parsley instead. Roll tightly into a log shape. Cut the log into 12 thick slices and arrange them cut side up in a prepared rectangular baking dish. Preheat your oven to 200ºC (390ºF). Leave the scrolls in a warm place to rise again. When doubled in size, brush them with a little milk and sprinkle with some more grated cheese. Bake for 20 – 30 minutes until golden brown.
michelle picker cooks 