Savoury Scrolls 2


Makes 12 scrolls

Cooking difficulty: Medium

Total duration: 2h

Nothing beats eating warm fresh bread…

            except knowing you’ve mastered baking them.

This recipe comes by popular demand from my Facebook group, my children and all their little friends from the street! I rarely make scrolls as it involves more fiddling than my hands are happy with and haven’t made my blog until now as they do not fit with my theme of #makingeverydaylifeeasier! They do however make my life quieter for the 5 minutes of eating! This recipe is for Vegemite and cheese, but you can use this recipe with any savoury scroll filling.

Vegemite scrolls

Vegemite scrolls

Ingredients

350g luke warm water*
7g yeast
600g bread flour
12g salt
16g olive oil
18g apple cider vinegar

For filling*
15g Vegemite, warmed
100g cheddar cheese, grated

 

CC Method

  1. Insert kneading blade
  2. Add water to CC bowl*
  3. Add remaining ingredients in order
  4. Pastry P1 / maxi (2 min 30 sec)
  5. Allow to automatically continue onto prove function for 20 minutes
  6. Remove CC lid and turn upside down onto a floured or oiled silicone mat
  7. Remove locking nut and lift bowl off dough
  8. Scrape dough off the blade, being careful not to stretch dough
  9. Roll the dough into a rectangle 35cm by 40cm
  10. Light spread vegemite on dough, leaving 2 cm along one long side bare
  11. Sprinkle cheese evenly over vegemite
  12. Starting at the long side that has the topping, roll dough to create a long scroll
  13. Using dental floss(!), carefully slice into 12 scrolls
  14. Place into a lightly oiled 20*30cm slice tin, leaving room around the edges*
  15. Prove the dough in a warm humid environment, until they have doubled in size (40-80mins)*
  16. Sprinkle with extra cheese, optional
  17. Steam bake 180C 20-25 minutes*
  18. Allow to cool on a wire rack
  19. Eat within 24 hours or freeze immediately*

 

*Tips

  1. The water needs to be 30-35C. In cold climates you can achieve this in CC first. Speed 3 / 35C / 2 mins. In hot climates you may need to cool the water. Too hot and the dough will be overly sticky (sticky itself is a good thing!).
  2. Scrolls are best filled with cheese and/or a spread (vegemite or pizza sauce) to allow the other fillings to stick.
  3. You can bake the scrolls on a flat baking tray, however I find tins with small sides help the rolls rise in a uniform manner, making them easier to pull apart and of course, they look nicer too!
  4. Proving – If your oven has a 30C setting, I recommend you add a bowl of water to the bottom and allow the dough to rise in the oven. If not, get creative. Use the laundry when the tumble dryer is on, the dishwasher when it’s just finished its cycle, the dashboard of your car with a wet tea over the dough or the microwave after you’ve heated a mug of water.
  5. If you do not have a steam oven, you can create one by adding a (oven safe) bowl of water to the bottom of your oven
  6. Freezing immediately, once cooled is important as there are no preservatives used. The rolls defrost perfectly, especially in a packed lunch box in the Australian summer!

 

Pace yourself with these rest breaks

Dough
Prep time: 15 mins
Rest time: 20 mins

Forming scrolls
Prep time: 15 mins
Prove time: 40-80 mins
Bake time: 20-25 mins

 

The bread dough is #preservativefree   #lunchbox

 


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