These scrolls are great to have on hand for the days you need to reach into the freezer and produce something ready to go for lunchboxes. They have been shared with us by Karen from Cooking in the Chaos. For a pizza flavoured alternative you can also fill them with ham, cheese and pineapple. Once they have cooked and cooled simply individually wrap and freeze in a container or ziplock bag. Perfect to put frozen into a lunchbox and allow to defrost by lunch time.
Recipe Tester Feedback: "Yum yum! None made it to freezer. I have never got bread so fluffy! Delicious." - Brea
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 10 minutes + rising time
Cooking Time 15 minutes
Can be frozen
- water - 300g, lukewarm
- yeast - 1.5 tsp
- bakers flour - 500g
- sugar - 1 tsp
- salt - 1.5 tsp
- oil - 15g, light
- cheese - grated
- Place water (300g), yeast (1.5 tsp), bakers flour (500g), sugar (1 tsp), salt (1.5 tsp) and oil (15g) into the bowl. Mix Speed 5 / 5 seconds.
- Program 4 minutes / Closed Lid / Kneading Function.
- Transfer to a lightly oiled bowl or mat and allow to rise for 10-15 minutes. If using a mat, wrap the ball of dough up like a parcel.
- Knock down and roll out into a large rectangle.
- In the clean dry bowl, add a large 'dob' each of butter and Vegemite. Be generous with this amount if you would like to really lather it all over the scrolls. Program 2 minutes / 100C / Speed 1.
- Spread or brush the melted butter / Vegemite mix all over the dough, going right to the edges.
- Cover the Vegemite mix with grated cheese.
- Starting at the long edge, roll up like a snail. If it is too hard to handle cut the rectangle in half and do it in two pieces. Slice each roll into 3-4cm widths or cut the rectangle into strips (before rolling) and roll each strip individually, this is easier if the kids are helping.
- Place each scroll onto a lined baking tray and let rest for a second rise. At this point turn the oven on to pre-heat at 200C.
- Once the scrolls have doubled in size place into the oven and cook for 10-15 minutes. Keep an eye on them as they can very quickly go from soft to crunchy.