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!
- Filling of choice
- 450g lukewarm water
- 750g bakers flour, you may need more
- 3 teaspoons yeast
- 1 teaspoon of salt
- 3 teaspoons of bread improver, optional
- Add the ingredients in this order: water, yeast, flour, improver and salt.
- Blitz on speed 7 for 10 seconds to roughly combine.
- Knead for 6 mins.
- 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.
- Leave this to rise for approximately an hour or until doubled.
- 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.
- Top with desired ingredients.
- Slice into lengths and roll as shown in blog post.
- Place on a baking tray, just touching.
- Let them rise for a further 30 minutes if possible.
- Bake at 180 degrees for 25 minutes or until dough is cooked and a slight brown colour. Time will vary depending on size.
- Bread improver is optional however will help ensure your loaf is nice and soft.