Cheesy Garlic scrolls 🧄 Ingredients: - 5 heads of garlic - 60ml (¼ cup) olive oil, plus more for drizzling - 160ml (⅔ cup) milk - 120ml (½ cup) water - 12g (1 tbsp) sugar - 5g (1½ tsp) dry yeast - 440g (3½ cups) all-purpose flour or bread flour, plus extra for dusting - 8g (1½ tsp) salt, plus more to taste - 30g (2 tbsp) unsalted butter, at room temperature - 1 tbsp oregano - 150g (1½ cups) grated provolone cheese Method: 1. Preheat your oven to 160°C (320°F). Cut the tops off the garlic heads and place them in an oven tray. Drizzle with olive oil, season with salt, cover with foil, and roast for 1 hour or until soft and sweet. 2. In a pot, combine the water, milk, yeast, and sugar. Stir and heat for about 1 minute, just to warm it to around 35°C - 40°C (95°F - 104°F). 3. In the bowl of a stand mixer fitted with a dough hook, mix together the flour and salt. Add the milk/yeast mixture and mix on medium for 4-5 minutes, or until you have a smooth dough. 4. Add the room temperature butter to the dough and mix again until it's fully incorporated, about 2-3 minutes. 5. Shape the dough into a tight ball and place it in a bowl (you can reuse the mixer bowl). Cover and let it rise until doubled in size, which should take about 1-1.5 hours. 6. Squeeze the roasted garlic into a bowl. Add the oregano, a pinch of salt, and 20ml (1½ tbsp) of olive oil. Mix well. 7. Once the dough has doubled, roll it out into a rectangle approximately 40 x 20 cm (16 x 8 inches). Spread the garlic mixture over the dough, then sprinkle about one-third of the cheese on top. Roll up the dough into a log. 8. Cut the log into 8 even pieces and place them onto a greased oven tray. Cover and let them prove for another hour, or until the dough balls have doubled in size. 9. While they prove, preheat your oven to 180°C (355°F). 10. Once the dough has proved, sprinkle the remaining cheese over the dough balls. Bake for 25-30 minutes, or until golden and cooked through. 11. Enjoy warm! #baking #garlicbread #cooking #Recipe #fyp #virl #howto - @andy_cooks