I LOVE scrolls. When I first starting blogging I posted a recipe for scrolls which is still one of the most popular recipes on the blog. People love a good scroll. Whilst they take a bit of time and patience they are so worth it. You won’t buy from a bakery again!
For years we were very basic and repetitive with our scrolls. They were either cheese and vegemite or a pizza type scroll with tomato paste, herbs, capsicum, ham/bacon, pineapple and cheese (so delicious by the way).
Lately I have been loving pesto anything! These pesto and cheese scrolls do not disappoint.
If you haven’t got time to make your own pesto just use a store-bought one. Secret: I do half the time for ease. It’s just as yummy.
- olive oil, for greasing bowl
- 200g tasty or cheddar cheese, grated
- 450g lukewarm water
- 3 tsp dried yeast
- 750g bakers flour, plus extra for sprinkling
- 3 tsp bread improver, optional
- 1 tsp salt
- 1 garlic clove, peeled
- 1 small bunch of basil, leaves only
- 70g toasted pine nuts or toasted cashews, can omit
- 90g Parmesan cheese, cubed
- pinch of salt
- 30g olive oil
- Add the ingredients in this order: water, yeast, flour, improver and salt.
- Speed 7 / 10 seconds to roughly combine.
- Knead for 6 minutes until a smooth ball is formed.
- Remove dough and place into a lightly oiled bowl. Cover with cling film and place into a warm spot. (I use the front seat of my car!)
- Leave this to rise for approximately an hour or until doubled in size. It is super important to let it double in size for nice soft bread. Do not rush this step.
- Place garlic, basil, pine nuts, parmesan and salt into bowl.
- Speed 7 / 4 seconds. Scrape down the sides of bowl. Repeat.
- Add the oil.
- Speed 6 until combined.
- Divide the dough into 3 large balls.
- Sprinkle a little flour on the bench and roll one of the balls out to a 1-1.5cm thickness depending on taste and preference. I regularly lift and rotate the dough as I'm rolling to ensure it doesn't stick to the bench and to also help evenly roll it.
- Top with a third of the pesto and a third of the cheese.
- Gently roll up into a tight log.
- Using kitchen twine or a serrated knife, cut the log into 1.5-2cm slices.
- Place the slices onto a baking tray, leaving room to grow. Repeat for remaining dough portions.
- Let the scrolls rise on the tray for a further 30 minutes (at this point you can pop them into the fridge instead t rise overnight and bake fresh in the morning)
- Bake at 180C for 25-35 minutes or until dough is cooked and a slight golden colour. Time will vary depending on size of the scroll and your oven.
- Allow to cool before storing.
- When making the dough, place the ingredients into a food processor. Process on High until a dough forms. Remove the dough from the bowl and knead by hand on a floured bench until a smooth ball is formed. You may wish to completely knead by hand and eliminate the food processor. Just be sure to knead the dough well.
- When making the pesto, simply add the ingredients to a food processor and process on High for both steps.