Scrolls

I make these on a regular basis as part of a school lunches rotation 🙂 sometimes I do Vegemite & Cheese , sometimes Pizza and sometimes a mix of both ( hint below )
An easier way to spread your vegemite without tearing the dough is to use a cake spreader – works a treat.
Normally ( as per directions below ) I would make the vegemite & cheese scrolls by spreading the vegemite and then sprinkling the cheese over and then roll up ..
However when I made these ones the other day, my husband came in to the kitchen chatting about something and distracted me….. too late as I closed the oven door on my two trays of scrolls,  turned around to see my grated cheese sitting ready to go in the scrolls 😮
I spun round and flung them out of the oven and sprinkled the cheese over the tops of the scrolls instead .. well hey Bakers Delight make them that way right !! 
Well they turned out fabulous .. They definitely have two distinctive tastes so my advice do half and half 😉

 

Ingredients 

1 tblsp yeast (10 g)
750g baker’s flour (must be bakers flour)
450g lukewarm water
(50 g) Olive Oil 

1 ½ tsp salt (2g)

Method

Place all ingredients into CC Bowl and Press Pastry 1

Stop at the 2 minutes 30 and remove dough into an oiled bowl. To get the last bit of dough out just turbo it for a few seconds to “spin it off”

Cover with glad wrap (also sprayed or wiped with oil )and put in a warm place to rise until doubled. About 20-30minutes

Sprinkle some flour and Roll out dough on a mat (I use the Ikea blue one – its fantastic) I roll it out to practically the whole mat.  See my video here Rolling Dough

Cover with Tomato or pizza paste ( if making pizza scrolls or vegemite or pesto etc)

Spread with toppings Feta, ham, olives, grated cheese whatever takes your fancy (not to much though)

TIP – If I’m making a variety of scrolls I divide rolled out dough and then spread the various toppings, so if doing Vegemite and Cheese and then Pizza scrolls I cut the rolled out dough down the middle spread one half with vegemite and cheese and then the other side with pizza sauce and toppings and then roll up seperately

Then starting from the longest side roll up until a log
Then I pop it into the fridge to firm it up, ( if necessary – especially in warm water )  as working with the dough can make it a bit soft and hard to cut

Give it 10-15 minutes and then take out and cut into scrolls ( don’t use a metal knife or you will cut your mat )

Bake on 180 deg for around 20mins

If you want to freeze these allow to cool and freeze. I store my Scrolls in the Large Tupperware Freezer Mates .

 Scrolls in the Cuisine CompanionIngredients 

1 tblsp yeast (10 g)
750g baker’s flour (must be bakers flour)
450g lukewarm water
(50 g) Olive Oil 

1 ½ tsp salt (2g)

Method

Place all ingredients into CC Bowl and Press Pastry 1
Stop at the 2 minutes 30 and remove dough into an oiled bowl.
To get the last bit of dough out just turbo it for a few seconds to “spin it off”IMG_2101
Cover with glad wrap (also sprayed or wiped with oil )and put in a warm place to rise until doubled.
About 20-30minutesIMG_2105
Sprinkle some flour and Roll out dough on a mat (I use the Ikea blue one – its fantastic)IMG_2106
I roll it out to practically the whole mat. See my video here Rolling Dough
Cover with Tomato or pizza paste ( if making pizza scrolls or vegemite or pesto etc)IMG_2111
Spread with toppings Feta, ham, olives, grated cheese whatever takes your fancy (not to much though)

TIP – If I’m making a variety of scrolls I divide rolled out dough and then spread the various toppings, so if doing Vegemite and Cheese and then Pizza scrolls I cut the rolled out dough down the middle spread one half with vegemite and cheese and then the other side with pizza sauce and toppings and then roll up seperately

Then starting from the longest side roll up until a log
Then I pop it into the fridge to firm it up ,( if necessary – especially in warm water )  as working with the dough can make it a bit soft and hard to cutIMG_2115
Give it 10-15 minutes and then take out and cut into scrolls
Bake on 180deg for around 20mins
If you want to freeze these allow to cool and freeze. I store my Scrolls in the Large Tupperware Freezer Mates .