3 1/2 cups of wheat flour
1 cup of warm water
2 tablespoons of chopped scallion
2 tablespoons of melted butter
1 tablespoon of garlic powder
1 tablespoon of paprika
11/2 teaspoons of salt
1 teaspoon of dried parsley
1 tablet of active dry yeast (15g)
1 egg
For dusting
To taste
For brushing
1 egg, beaten (optional accessory)
Large baking sheet
3 1/2 cups of wheat flour
1 cup of warm water
2 tablespoons of chopped scallion
2 tablespoons of melted butter
1 tablespoon of garlic powder
1 tablespoon of paprika
11/2 teaspoons of salt
1 teaspoon of dried parsley
1 tablet of active dry yeast (15g)
1 egg
For dusting
To taste
For brushing
1 egg, beaten (optional accessory)
Large baking sheet
Dissolve the yeast in warm water
Add butter, garlic powder, salt, scallion, paprika, parsley, and egg
Mix well
Add flour, gradually, mixing well
Place the dough on a floured surface and knead well
Transfer to a bowl, cover with cloth, and let rise for 1 hour
Preheat oven to high temperature
Divide the dough into four parts
With a rolling pin, open each part to obtain a square of 24cm
Cut into three strips of 8cm
Wrap each strip like a roulade, forming small pies
Place on an oiled baking sheet
Brush lightly with egg and dust with salt and parsley
Bake for 30 minutes or until lightly golden
Serve.
