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 … Continue reading truffle cheese scrolls