I am trying to find my love again for cooking, and some inspiration for the kids lunchboxes. I have this ‘thing’ about doing something baked most days – so try to make something weekly for the freezer that can be pulled out each day.
Last week I decided to try ‘scrolls’ after seeing this idea guide from Thermomix.
I don’t think I followed the instructions quite correctly – but they turned out pretty darn YUM. I cooked them all together in advance and then froze them, but I think next round I will freeze prior to cooking and just cook a couple at a time in the morning to see how the quality compares.
I used the Herb and garlic pull-apart bread recipe from the Thermomix Everyday cookbook for the dough.
450g luke warm water
1 T dried instant yeast
1 1/2 tsp sea salt
750g bakers flour
100g olive oil
Ingredients of your choice to fill, I used:
Ham and Cheese (plus 2 tablespoons tomato sauce and tomato paste mixed together)
Frozen Raspberries and cooking Chocolate
Place water, yeast, salt, flour and oil into mixing bowl and mix 6 sec/speed 6, then knead 2 min/lid closed/knead button.
Transfer dough onto Thermomat or lightly flour benchtop and work into a ball.
Wrap in Thermomat, or place in a bowl and cover with a tea-towel. Leave in a warm place to prove for 30 mins or until doubled in size.
Preheat oven to 180 degrees.
Knock down dough and roll into a large 5mm thick rectangle. (As I was making 2 flavours, I cut this into 2 rectangles).
Spread toppings over each rectangle.
Using a butter knife cut into 3-4cm strips. Roll each strip into a scroll shape and place cut side up into a prepared cake tin until all strips pressed together.
Allow to prove a further 10 mins.
Bake approx 40 mins or until golden. Allow to cool for 5 mins before transferring to a wire rack.