Honey, Mustard and Parmesan Scrolls

Honey and mustard is already one of the best combos out there, but the salty, cheesyness of the parmesan takes it up to yet another level.

I made these especially for my dad, whose a bit of a mustard fanatic, but in the end I ate them as well, because they're just so good! I tried cutting one in half, stuffing it with more cheese and grilling it, and OMG IT WAS HEAVENLY! So pleaseeeee, I implore you to make these, you won't regret it!

Recipe- Makes 6 scrolls

Ingredients

1 batch of white bread dough

60g unsalted butter

2 tsp dijon mustard

1 1/2 tbs honey

1/4 tsp sweet paprika

1/4 tsp garlic salt

50g parmesan (approx- just sprinkle on as much as you like)

1 egg, whisked

poppy seeds, for spinkling

Melt your butter in the microwave, then add the mustard, honey, paprika and garlic salt. Whisk until smooth, then pop in the fridge for 10-15 minutes, or until it has thickened up to a puree kind of texture. You might need to give a good stir if it's set too much.

Line 2 baking trays with baking paper. Scrape out your dough onto the bench, and knock it down. Cut into 6 pieces.

Roll each rectangle out into 20cm by 10cm rectangle. Spread about 1 tablespoon of butter over the top, then sprinkle over some parmesan. Starting at the long horizontal side, roll into a tight roly-poly. Using a serrated knife, cut down the length of the sausage. Pinch the top of the two halves together, then twist the two of them together. Curl the top half of the twist anti-clockwise into a snail shell shape, then curl the bottom half of the twist clock wise into the same shape. You should have something that kind of looks like an 'S' shape. Place on your lined baking tray and continue with the rest of the dough.

Leave scrolls to rise for 30 minutes. Meanwhile, preheat oven to 190°C, or 375°F.

Brush scrolls with whisked egg, then sprinkle with poppy seeds.

Bake scrolls for 30-35 minutes or until golden brown. Leave to cool until warm and serve.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Medium	9	30 minutes	30-35 minutes