These 8-Ingredient Garlic & Herb Scrolls are a combination of a few of my favourite party snacks: garlic bread and scrolls. They are delicious, very satisfying and an absolute crowd pleaser. I’ve made these many times and they’ve always been a hit. Sometimes I also just make them for myself and Jeremy because they’re simply fabulous.
As with any yeasted dough, the dough needs to rise. Depending on the climate that you live in, the dough can take somewhere between 45-90 minutes to double in size during the first proof. This time difference in proofing is dependant on the temperature and humidity of the environment. The warmer your room, the quicker the dough rises.
You can easily double the recipe if you make the scrolls for a larger crowd. If you end up with any leftovers (which you probably won’t) then you can store them at room temperature in a closed container for a few days. You can eat them cold or reheat them in the oven.
If you like fun and delicious party snacks, then you’ll also love these recipes:
I hope you like making (and eating!) these 8-ingredient garlic & herb scrolls. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
8-Ingredient Garlic & Herb Scrolls
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- 300 g 00 flour
- 1/4 tsp salt
- 5 g active dried yeast
- 1 tbsp olive oil
- 200 g lukewarm water
- 1 tsp dried oregano
- 1 bulb garlic (or at least 8 cloves)
- 40 g parsley
- 2 tbsp olive oil
- 1/2 tsp salt
- Add the lukewarm water into a jug or small bowl. Add the yeast and the olive oil. Stir and let sit for a few minutes.
- In the meantime, add the flour, salt and dried oregano into a large bowl and mix.
- Now pour the liquid into the flour and stir with a wooden spoon until the dough comes together.
- Sprinkle some flour onto a flat surface and move the dough from the bowl onto the surface. Knead the dough for about 10 minutes or until smooth. You hands will be sticking to the dough at first. Just keep kneading the dough, once it becomes smooth your hand won't stick to it anymore.
- Place the dough back into the bowl and cover the bowl with a wet tea towel. Let it rest until it has doubled in size. This can take anywhere for 45 minutes to 1.5 hours depending on how warm and humid your kitchen is.
- Preheat the oven to 180°C fan. Roast the whole garlic bulb until the inside is soft. This takes about 30 minutes.
- Wait until the garlic has cooled down before squeezing the soft garlic from each clove into a small bowl.
- Finely chop the parsley (stalks and leaves) and add it to the bowl together with olive oil and salt. Mix everything together.
Assembly and Baking
- After the dough has doubled in size, sprinkle some flour onto a flat surface and place the dough on top of the flour.
- With a rolling pin, roll out the dough to a 30cm x 40cm rectangle.
- Evenly spread the filling across the whole rectangle.
- Now slowly roll up the dough from the wider side.
- Once the dough is rolled up, cut it into 8 equally sized pieces.
- Add a splash of olive oil into your baking dish or cast iron pan and spread it across the bottom before placing the scrolls onto the dish.
- Cover the scrolls and let the rest for another 30 minutes.
- In the meantime, preheat the oven to 200°C fan.
- Once the scrolls have rested, remove the cover and bake them at 200°C fan for 20-22 minutes until the tops are golden brown.
- Once baked, let them cool down slightly. Now take a bite!