We love scrolls in this house. Such a yummy and fun alternative to a sandwiches. The beauty of these is you can fill them with anything you like. I have included a number of great suggestions from readers of The Road to Loving my Thermo Mixer over the page. - Peta
Recipe Tester Feedback: "We love these soft, fluffy morsels of goodness! Constantly requested by the kids, they have become a lunchbox staple and a fresh batch never lasts long!" - Melissa
No: Dairy / Egg / Nuts
Preparation Time 1 hour 20 minutes
Cooking Time 20-40 minutes
Can be frozen
- water - 450g, lukewarm
- yeast - 3 tsp
- bakers flour - 750g, plus extra for dusting
- bread improver - 3 tsp
- salt - 1 tsp
- Add (in this order) the water (450g), yeast (3 tsp), flour (750g), improver (3 tsp) and salt (1 tsp) to the bowl. Mix Speed 7 / 10 seconds to roughly combine.
- Program 6 minutes / Closed Lid / Kneading Function.
- Remove dough and place into a lightly oiled bowl.
- Cover with clingfilm and place into a warm spot. I use the front seat of my car or a warmed oven.
- Leave this to rise until doubled, approximately an hour.
- Preheat oven to 180C and line a baking tray with baking paper.
- Sprinkle a little flour on the bench and roll risen dough out to a 2cm thickness depending on taste and preference. Regularly lift and rotate the dough as you are rolling to ensure it doesn't stick to the bench and to also help evenly roll it.
- Top with desired ingredients. We love to use some warmed Vegemite (so it's easy to spread) and cheese or tomato paste, bacon, herbs and cheese. Both are always winners.
- Slice into strips and roll up carefully.
- Some filling will fall out but that is fine. Just sprinkle this on top before baking.
- Place each scroll on the baking tray, ensuring the scrolls are just touching.
- Let them rise for a further 20-30 minutes if possible. Just be mindful of time if you have lots of dairy and meat in your scrolls.
- Bake at 180C for 30-40 minutes or until dough is cooked and a light brown colour. Time will vary depending on size.
Scroll Filling Suggestions
The beauty of scrolls is you can use as much or as little filling as you like to suit your tastes. Here are some great suggestions on delicious combos:
- Spinach and feta with some pine nuts sprinkled on top - Megan
- Cream cheese and chives - Kym
- Tomato paste spread over with ham, cheese and pineapple. Pizza scrolls! - Jackie
- Pesto and Parmesan - Ella
- Tomato paste with herbs and garlic with a 3 cheese mix - Sarah
- Sweet chilli sauce and cheese - Jessica
- Garlic powder sprinkled on scroll base, feta cheese, sun dried tomatoes and sliced black olives - Olivia
- Spinach and cashew pesto with cheddar cheese - Carah
- Cheese devils - cheese, bacon, Worcestershire sauce, an egg and chilli and onion if wanted - Kelly
- Green tomato chutney and ham - Rebecca
- Salami, mozzarella cheese, feta cheese, onion, capsicum, mushrooms, grated ham, olives, sun dried tomatoes, spinach - Bec
- Cream cheese, bacon, onion and spinach - Zoe
- Salami, mango chutney and cheese (Dont knock it till you try it!) - Lauren
- Finely chopped pumpkin and blue cheese - Joy
- Ham, olives and mayonnaise - Melanie
- Sweet chilli sauce, basil and mozzarella - Peggy