Ingredients
Filling
- 6 sprigs Parsley leaves
- 2 sprigs Oragano Leaves
- 1 sprig Rosmary Leaves
- 4 sprig chives
- 3 cloves garlic peeled
- 50 grams Parmesan cheese
- 50 grams
- 100 grams Tasty cheese
Dough
- 100 grams buckwheat
- 300 grams water
- 2 teaspoons Yeast
- 500 grams bakers flour
- 1 teaspoon Rapadura Sugar
- 2 teaspoons Himilayan or sea salt
- 20 grams apple cider vinegar
- 20 grams olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all herbs and garlic in mixing bowl and chop 3sec/sp 7.
Set aside.
Cube parmesan cheese into 2cm cubes and put in mixing bowl, grate 10sec/sp 9. Leave in the bowl.
Cube Mozarella and Tasty Cheese into 2cm cubes and add to bowl, grate 10sec/sp 6.Set cheeses aside.
Don't clean mixing bowl.
Add buckwheat to mixing bowl. Mill for 30sec/sp 10. Set aside.
Weigh water into mixing bowl add yeast and heat 1min/37deg/sp 2.
Add bakers flour, buckwheat, sugar, salt, olive oil and apple cider vinegar. Mix 10sec/sp 6. Knead dough 4mins/
"Closed lid" /
"Dough mode" Tip dough out of bowl onto a floured Thermomat, form into a ball shape and wrap tight. If you don't have a thermomat you can roll it onto a floured surface place into a bowl and wrap in a tea towel. Dough is ready when it has risen to about double its size.
Roll dough out onto floured surface or thermomat till you get a 40 x 50cm rectangle.
Evenly spread garlic and herb mixture across dough then sprinkle with cheese.
lift the long edge of the dough and start to roll. Roll evenly till all rolled.
Use spatula to cut the roll into 2cm slices and arrange on a baking tray so scrolls are just touching each other. Allow to rest for 30mins.
Put into oven and turn oven on to 200 deg for 30 mins. Scroll are baked when they start to brown on top. Remove from oven and transfer to wire rack to cool.
Filling
Dough
Making the Scrolls
Tip
If you don't have these herbs a good bunch of any comlimentary herbs will work well.
Any combination of melting cheese works well don't feel you need these exact cheeses. If you only have tasty in the fridge 200g of tasty willwork fine.
You can save time by making the filling while the dough is rising. I like doing it at the start so the dough get infused with the garlic, herbs and cheese left in the bowl.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Jedhto:
I assume 50 grams, the mozzarella word is missing after the Parmesan ingredient.
I agree with above... AMAZEBALLS.
I added more garlic and sprinkled with Himalayan salt before I rolled, so good!
These were beautiful, the dough was amazaballs!
Thank you! I have tried a few rolls now and this is the first recipe that has turned out perfectly. These will become a staple in our household.
Shanna
how much mozarella - same as tasty cheese?
These were delicious! And so easy to make! Thanks for the recipe!
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