Scrolls

Untitled  facebookzinstagramzpinterestz

We love scrolls in this house. They are my go to recipe for weekend lunches, the school lunchbox and if I’ve run out of bread and feel like something different.

I normally chop zucchini and spinach first in the tmx and include in the dough mix to add some extra nutrition. I didn’t today as I had run out of these veg.

Here are our cheesymite scrolls as well as herb and cheese scrolls. They are so light and fluffy! 

TIP: Slice into lengths and roll as shown below. Thank you Thermoculture for this great tip!

 

 
 
Scroll Dough
Yields 16
Always a hit with kiddies, for lunch or in the lunchbox. You can vary the filling to suit your tastes. This can be halved is you would like a smaller batch or simply freeze any uneaten ones.
Print
Prep Time
1 hr 20 min
Cook Time
25 min
Total Time
1 hr 45 min
Prep Time
1 hr 20 min
Cook Time
25 min
Total Time
1 hr 45 min
Ingredients
  1. Filling of choice
Dough
  1. 450g lukewarm water
  2. 750g bakers flour, you may need more
  3. 3 teaspoons yeast
  4. 1 teaspoon of salt
  5. 3 teaspoons of bread improver, optional
Dough
  1. Add the ingredients in this order: water, yeast, flour, improver and salt.
  2. Blitz on speed 7 for 10 seconds to roughly combine.
  3. Knead for 6 mins.
  4. 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 or a warmed oven.
  5. Leave this to rise for approximately an hour or until doubled.
  6. Sprinkle a little flour on the bench and roll risen dough out to a 2cm 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.
  7. Top with desired ingredients.
  8. Slice into lengths and roll as shown in blog post.
  9. Place on a baking tray, just touching.
  10. Let them rise for a further 30 minutes if possible.
  11. Bake at 180 degrees for 25 minutes or until dough is cooked and a slight brown colour. Time will vary depending on size.
Notes
  1. Bread improver is optional however will help ensure your loaf is nice and soft.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:23:40+00:00January 5th, 2014|Categories: Bread, Lunch and Dinner, Lunchbox|Tags: , |25 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

25 Comments

  1. Tontosabi lewsoo April 16, 2014 at 7:21 am - Reply

    Just made these!! So yum!!! And i’m a 6 month owner & still a little meh about it! hopefully the boys will love them too!!! Thanks! And do love you blog, you are very inspiring!!! wish i could post my pic!!! Fliss 🙂

  2. Leah June 15, 2014 at 4:46 pm - Reply

    Just pulled these out of the oven and four are gone already. Yummo! We made cinnamon, cheese and vegemite and cheese and shallot (my favourite). Lunches for the week are done! Very easy.

  3. Megan August 15, 2014 at 2:44 pm - Reply

    Can you freeze the scrolls after you make them?

  4. Megan August 15, 2014 at 2:46 pm - Reply

    Are you able to freeze the scrolls after you have made them?

    • Peta August 30, 2014 at 6:10 pm - Reply

      Yes you sure can 🙂

  5. Lucy B August 17, 2014 at 10:37 pm - Reply

    Thank you! Made these to take to Luna Park and avoid junk. They were great and loved by kids along for the rides.

  6. Victoria Frostis September 14, 2014 at 1:37 pm - Reply

    Even easier is to put the filling on, roll in to a big log and cut into slices 🙂

    • Peta September 15, 2014 at 9:55 pm - Reply

      I always get horrible wonky ones doing it that way do prefer the strips and roll. This way it stays nice and compacted 🙂

  7. Fiona October 19, 2014 at 5:44 pm - Reply

    Delicious. On regular rotation here (minimum), can be so versatile with the fillings (our fave is sweet chilli, bacon and cheese, kids love the vegemite and cheese or bbq sauce and bacon. YUM!! and they freeze/defrost well for lunchboxes too.

  8. Amy t October 27, 2014 at 11:08 am - Reply

    Made these yesterday and they are so good.

  9. Callie November 9, 2014 at 12:14 pm - Reply

    I made these for the first time today and they were a hit with everyone. I did a batch of Vegemite and cheese and a batch of cheese, garlic and chives. Thank you!

  10. Brea Walker January 22, 2015 at 9:27 pm - Reply

    I make these often. So easy and Yummy! 3 batches done tonight

  11. Amber January 26, 2015 at 3:14 pm - Reply

    First time making scrolls since having my thermomix. So easy and your tip of cutting into strips then rolling each one was so much easier than rolling the whole thing and then slicing. They’re still in the oven but they look and smell so good. Thanks

  12. Sophia February 2, 2015 at 6:18 pm - Reply

    Do you think you could freeze uncooked, filled scrolls and then take out and bake fresh as required?
    Love this recipe and your blog too!

    • Peta February 5, 2015 at 12:14 pm - Reply

      Thank you 🙂

      Yep I do 🙂

  13. Susan February 4, 2015 at 9:00 pm - Reply

    Yum!! I made pizza scrolls and these were delicious.

  14. Shannah February 5, 2015 at 12:39 pm - Reply

    These are amazing, I usually make a few batches of different flavours and freeze. They are perfect defrosted or reheated slightly for a quick lunch to go.

  15. Sam February 25, 2015 at 2:56 pm - Reply

    Great!! Made these tonight super easy & really yummy thanks.

  16. Katie Lang March 10, 2015 at 1:26 pm - Reply

    These are on the weekly rotation. Thanks!

  17. Kylie March 18, 2015 at 11:28 am - Reply

    Just put these in the oven for lunchboxes tomorrow as my little boys have decided they dont eat sandwiches any more. Why havent i ever thought about rolling them like this. I have always rolled as one monster roll and then cut and they are always loose and messy , much easy to roll like this. I used a pizza cutter to slice mine up. Thanks for the tip.

  18. Jo April 25, 2015 at 5:28 pm - Reply

    Yummo! I planned to make some to freeze for lunches but they’re all gone! Everyone loved them, thanks Peta:)

  19. Jo May 4, 2015 at 8:47 pm - Reply

    Hi Peta, thanks for this recipe! We’re on our 3rd batch and they are well loved by everyone and they freeze beautifully. Also love the tip of slicing before rolling, they actually look like the could have been store bought. Thanks again:)

  20. Shanna October 2, 2015 at 11:49 pm - Reply

    Hi Peta,
    Any ideas on how to spread the Vegemite out without stretching or tearing the dough?
    Also, how wide do you normally cut yours into…just so I know how much this can normally make?
    Thanks.

    • Lisa Sipple May 25, 2016 at 8:44 pm - Reply

      Melt butter and Vegemite together to spread 😃

  21. Marion January 18, 2016 at 8:27 pm - Reply

    Just made my first batch of pizza scrolls for my nearly kindy kid! I used half white/half wholemeal flour but otherwise stuck to the recipe and they turned out fabulously. I blitzed zucchini, mushrooms, capsicum, ham, salami, cheese and tomato paste for the filling and my kids approved ?
    By the time I got to filling and shaping, however, I’d given up trying to read the recipe as my kids were “helping” (ie making chaos!) so forgot about the rolling tip. Will definitely try that next time! Thanks Peta! (Btw also doing your freezer to lunchbox challenge and it’s such a weight off my mind to be somewhat organised for a few weeks. You’re the best.)

Leave A Comment