3 cups self-raising flour, plus extra for dusting
1/2 teaspoon table salt
50g cold butter, chopped
1 cup milk
¼ cup finely grated parmesan
100g butter, softened
4 cloves garlic, crushed
2 tablespoons chopped fresh parsley
To make garlic butter, place butter, garlic and parsley in a small bowl. Mix well.
Combine flour and salt into a large bowl. Add butter. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs.
Make a well in the centre. Add milk, stirring with a flat-bladed knife until mixture forms a soft dough.
Turn out dough onto a bench lightly dusted with extra flour. Gently knead to form a smooth, soft dough. Roll out to a 30cm x 38cm rectangle. Spread garlic butter over top to the edges.
With one long side facing you, roll up to form a log. Trim ends. Cut into 12 slices, about 3cm wide. Place slices, cut-side down and about 1 cm apart, on a greased, large oven tray.
Cook in a moderate oven (180C) about for 20 to 25 minutes, or until golden brown and cooked in the centre.
Remove scrolls from oven. Sprinkle with parmesan. Serve warm.