This is one of my favourite recipes, which is completely wheat, sugar and dairy free. It’s made using 100% wholemeal spelt flour, which has a nutty flavour and is much more nutritious than regular, refined wheat flour. FYI Spelt is an ancient grain and is far better for our digestive systems than wheat. Note, however, that spelt does contain gluten.
I love to make these Garlic Butter Scrolls when we’re hosting a dinner party or lunch. They’re crusty on the outside, warm, light and fluffy on the inside. They’re perfectly scrumptious and a great belly-filling crowd pleaser too. The recipe uses butter, BUT you can use extra virgin olive oil, if you prefer a dairy-free version instead. You could even use coconut oil too.
The method considers kneading by hand, but if you have a thermomix, Kitchen Aid or other mixmaster with a dough hook, then by all means toss the flour in and let your gadget do the work for you.
Makes: 6 garlic scrolls
- Flour sifter, or a fine sieve/strainer sift your flour at least once
- Large mixing bowl
- Spoon for mixing
- 3 cups wholemeal spelt flour, sifted
- 1 sachet dry yeast
- 1 tsp seasalt
- 1 cup hot water*
- 1 tbsp extra virgin olive oil (EVOO)
Garlic Butter Filling
- 3 tbsp butter, softened – Use EVOO if you don’t like butter
- 1 & 1/2 garlic cloves, crushed
*The water needs to be hotter than luke-warm & cooler than boiling – because if it’s too hot, it will kill the yeast and if it’s too cold, it won’t activate the yeast and either way, your dough won’t rise.
Preparing the dough
- Place the sifted flour, yeast and salt into a large mixing bowl and stir to combine.
- Add the hot water and the EVOO and mix with a spoon. The dough should feel soft and warm as it starts to combine.
- Once the dough begins to form, knead it with your hands for five minutes, or until it becomes elastic* and smooth. If it feels sticky, add a sprinkle of flour. If it feels dry, add a sprinkle of water.
- Once kneaded and perfectly smooth, sprinkle some flour into your mixing bowl. Return the dough to your mixing bowl and allow the dough to rise, by positioning the bowl in a warm dark place for 1 hr, or until the dough has doubled in size. **
*”Elastic dough”: when you press the dough with your fingers, it should bounce back.
**I like to rest my dough in large bowl covered over with one layer of glad wrap and then a tea towel on top of the glad wrap. The glad wrap stops the dough from drying out, while the tea towel will provide darkness. If there isn’t a warm place (eg. in the sunshine, next to a heater), then place the bowl ‘double-boiler style’, atop another bowl which has a few inches of hot water in the bottom. This will ensure your dough rises quickly as the heat from the lower bowl will rise, warming the base of the bowl which holds your dough.
Turning the dough into bread
- Preheat a fan-forced oven to 200 degrees Celsius.
- Make your garlic butter filling, by mixing the crushed garlic with the softened butter and set aside.
- Divide the dough into 6 equal portions.
- Using your hands, flatten each portion into a round disc, approximately 1/2 cm thick.
- Brush each disc with garlic butter, as pictured above.
- Roll each portion into a cigar shape, then roll into a coil, as pictured below.
- Place the scrolls onto a baking tray, lined with baking paper, cover with a tea-towel and allow to rise for 30 minutes.
- Once the dough has risen again, sprinkle the scrolls with coarse sea salt, before placing the baking tray in the oven. Bake for 15 minutes, or until very lightly golden*.
*When cooked, the scrolls will sound hollow if you tap their base.
- No matter the time of day, eat straight away, hot out of the oven.
- Tear and spread with extra garlic butter.
- Nibblies: Tear a couple of scrolls into multiple pieces and serve with pate or a homemade pesto dip.
- Formal Occasions: Place a scroll on the bread-plate of your guests, as you would a regular dinner roll… In this instance, you may wish to make them slightly smaller, try making 8, rather than 6 and reduce the cooking time to approximately 12 minutes.
- Casual Meals & Barbecues: Pile the scrolls high in a basket alongside other share-plates for guests to choose their own.
You can freeze these scrolls for up to a couple of weeks. Defrost them on your bench, before warming them in the oven, this will ensure they’re just as crisp as the day they were baked.