Double Black's pizza scrolls

Photo: Supplied
Photo: Supplied
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 6-8 - depending how it is cut

1¼ cups milk
2¼ tsp yeast
2 eggs
115g butter (melted)
¼ cup sugar
1 tsp salt
4¼ cups flour

Pizza sauce mix
tomato paste
diced tomatoes
dried herbs

Heat milk to room temperature then add yeast and let dissolve.

Mix dry ingredients in a bowl.

Melt butter and let cool.

Add milk mix and eggs to dry ingredients and knead with hands until smooth.

Add melted butter and re-knead until fully incorporated into dough.

Put dough in clean bowl and cover. Let proof until double in size.

Roll on the bench into a 2cm-thick rectangle.

Cover with pizza sauce mix and sprinkle with cheese.

Start at the edge and roll into a log.

Cut into even segments and place on a lined try or in a muffin tin.

Cover and let proof again for 15 minutes.

Bake in oven at 170degC for 12 minutes.

-Recipe provided by Double Black, Albert Town, Wanaka. Recipe requested by Sue Jones, of Albert Town.

If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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