These savoury scrolls are pretty easy to make and you can experiment using the different Edmonds bread mixes.
400g Edmonds soft white bread mix; 1 cup lukewarm water; 5g Edmonds instant dry yeast; 50g garlic, crushed; parsley to taste; 11/2 cups grated cheese
Breadmaker: Add bread mix, yeast and water to the pan of a breadmaker and initiate “dough” mode. When cycle is complete, remove dough and rest on a floured surface for 10 minutes.
By Hand: Place bread mix in a large bowl and make a well in the centre. Gently pour lukewarm water into the well and sprinkle yeast on top. Mix by hand to combine all ingredients to form a dough. Turn dough onto a floured surface and knead vigorously by hand until smooth and elastic (approx 10 minutes).
1. Roll dough into a rectangular shape (1cm thick) and place on a lightly greased baking tray. Cover and stand in a warm place for 10 minutes.
2. Spread garlic and parsley over top of dough and sprinkle with 1 cup of grated cheese. Leave 2cm uncovered along one long edge of the dough piece and brush this with water. Roll dough tightly towards watered edge and press edge to seal. Cut rolled dough into 12 pieces and place face-up on lined baking tray.
3. Cover and stand in a warm place for 40 minutes.
4. Sprinkle with remaining grated cheese and bake in oven at 200°C for 10-15 minutes. If desired, brush top of bread with olive oil while still hot.