Sweet Chilli & Mozzarella Scrolls

Ingredients

Dough:

500g high grade flour

7g dried yeast

7g salt

7g sugar

50g Westgold Garlic & Parsley Infused Butter, soft

325ml milk, luke warm

Filling:

Westgold Garlic & parsley Infused butter for spreading, soft

⅓ c sweet chilli sauce

¼ c fresh flat leaf parsley

1c mozzarella cheese, grated

1 egg, beaten

Method

Preheat the oven to 200^oC. 

Make a well in the flour and sprinkle in the yeast & sugar.  Pour over half the warm milk and leave for 10 minutes until the yeast dissolves. 

Add the salt and soft Garlic & Parsley Infused butter and the remaining milk and knead until smooth and elastic. 

Place the dough in a greased bowl, cover with plastic wrap and leave in warm place to double in size. 

On a floured bench, roll the dough into a 20cm x 35cm rectangle.  Spread all over with soft Garlic & Parsley Infused butter. 

Pour over the sweet chilli sauce and sprinkle over the cheese.  Roll up the dough into a long spiral. 

Cut the spiral in half-length ways.  Now cut the divided lengths into 5 or 6 pieces and tie into a knot to form a twisted bun. 

Place on a baking paper lined oven tray.  Brush with beaten egg.  Leave to prove for another 20-30 minutes.

Bake the knots for 10-15 minutes at 200^oC until golden, then reduce the heat to 180 ^oC for a further 5-10 minutes baking.

Remove from the oven tray onto a cooling rack. 

Serve while still warm with extra Westgold Garlic & Parsley Infused Butter.