Ingredients
- 320 ml Luke warm water
- 7 g yeast (2 1/4 teaspoon)
- 490g all purpose flour, extra for dusting
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp dried Italian herbs
- 1 tsp cumin seeds
- 50 g bread crumbs
- big bunch of fresh flat-leaf parsley
- Chives, basil, rosemary, sage (whatever herb you would like)
- 5 cloves of garlic
- 1 tbsp lemon juice
- 150ml full fat cream cheese
- 50ml butter
- 1/2 tsp salt
Steps
Add lukewarm water to a large bowl. Sprinkle over the yeast and sugar and stir with a fork. Set aside for 20 minutes until the mixture has become bubbly.
Add in the sifted flour, salt, dried Italian herbs and cumin seeds. Mix together until the mixture becomes a dough then knead for a few minutes. Rub a little bit of olive oil in a large bowl and place the dough in it. Brush some olive oil over the top of dough, cover and place in a warm environment to rise for 3 hours.
In the meantime work on your filling. Add all your herbs to pestle and mortar or a food processor along with the garlic and salt and blitz or grind. Add the cream cheese, butter and lemon juice and blitz until you have a spreadable consistency.
Once the dough has risen, knock it down and place on to a surface dusted with flour. Roll the dough into a rectangle until around 1cm thick then spread the garlic herb mixture all over leaving a 3cm boarder around the edges.
Roll the dough as you would a Swiss roll starting with the side closest to you. Once rolled, cut into equal parts.
Brush a baking dish with olive oil and add any dry breadcrumbs of your choice (you can make own using any left over rolls or bread). Knock the dish spreading the breadcrumbs into one even thin layer in the dish. Add the dough segments to the baking dish with the swirls facing upwards. Let it rest for another hour until the dough has almost doubled in size.
Bake at 190-220 degrees (depending on your oven and how hot it gets) for 20 minutes on the middle rack.
Add 2 tsp of butter, 1 tsp honey and 1/4 tsp salt to a bowl and microwave just until everything has melted. Brush this over the rolls once it has come out the oven.
Enjoy!
A TASTE OF ME 