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!
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Scroll Dough
- Total Time: 105
- Yield: 16 1x
Description
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.
Ingredients
Scale
- Filling of choice
Dough
- 450g lukewarm water
- 750g bakers flour, you may need more
- 3 teaspoons yeast
- 1 teaspoon of salt
- 3 teaspoons of bread improver, optional
Instructions
Dough
- 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.
Notes
- Bread improver is optional however will help ensure your loaf is nice and soft.
- Prep Time: 80
- Cook Time: 25
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 🙂
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.
Can you freeze the scrolls after you make them?
Are you able to freeze the scrolls after you have made them?
Yes you sure can 🙂
Thank you! Made these to take to Luna Park and avoid junk. They were great and loved by kids along for the rides.
Even easier is to put the filling on, roll in to a big log and cut into slices 🙂
I always get horrible wonky ones doing it that way do prefer the strips and roll. This way it stays nice and compacted 🙂
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.
Made these yesterday and they are so good.
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!
I make these often. So easy and Yummy! 3 batches done tonight
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
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!
Thank you 🙂
Yep I do 🙂
Yum!! I made pizza scrolls and these were delicious.
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.
Great!! Made these tonight super easy & really yummy thanks.
These are on the weekly rotation. Thanks!
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.
Yummo! I planned to make some to freeze for lunches but they’re all gone! Everyone loved them, thanks Peta:)
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:)
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.
Melt butter and Vegemite together to spread 😃
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.)