Milk bread scrolls with salsa verde and toasted fennel seeds | Fast Ed

Ingredients

• 1.25kg bakers’ flour
• 20g dried yeast
• 800ml water
• 1 Tbsp fennel seeds
• 75g full cream milk powder
• 25g fine salt
• 2 bunches parsley leaves
• 1 bunch mint leaves
• 1 bunch basil leaves
• 1 bunch thyme leaves
• 8 cloves garlic, minced
• 8 anchovy fillets
• 2 tsp baby capers
• 2 tsp Dijon mustard
• 1 Tbsp red wine vinegar
• ¾ cup extra virgin olive oil
• sea salt flakes and freshly-milled black pepper