Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

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How to - Scrolls

Posted by Bee & John on May 10, 2012 at 2:05 AM

I was at a really fun demo last night with people who are fast becoming friends... when Aimee said - "but HOW do you make scrolls".... so for you Aimee!..

First of all, what scrolls?  ANY.  I am doing a sweet dough, Chelsea Buns, here, but do a plain bread and fill with Vegemite and cheese (or vegemite and camembert, my fav!), ham cheese mayo, pizza stuff... the list is as long as your imagination (or ideas you take from others LOL)


Step 1.  Make your bread and let it prove once


Step 2 - roll out in rough rectangle 


Roll out about 1cm thick


Step 3 - spread with filling (remember, these are going to be chelsea buns so it is a sweet dough and the filling is also sweet - I have here melted butter, brown sugar, chopped apricots and cranberries - what YOU use is up to you).  You don't need much.


Step 4 - start to roll up the bread dough using the mat or the baking paper (you might have to fold over the first bit by hand)


The Rolled dough


Step 5 - squish the dough.  This presses the filling into the dough a bit AND evens out the shape


Step 6 - Cut them into shape

NOTE NOTE NOTE NOTE - do NOT cut with a sharp knife on the thermomat!! (this is why I USALLY do this on baking paper and then I can use a sharp knife... shhhhhh)


When I'm cutting the roll,  I find I get the slices more even if I start off by cutting into half, then 1/4s and then either in half or thirds from then, depending on how thick I want them


I wanted 12 this time, so here they are cut into 12


Step 7 - Put them in a container or on a tray.  These are chelsea buns so I put into a buttered dish.  Pizza scrolls I put on a tray but not as close as these


Step 8 - let prove again


Proved scrolls :-)

Step 9 - put into oven


Step 10 - eat or impress others.... or do both!!!

(actually, with chelsea buns you now need to put a sticky glaze on them to finish, but that isn't part of the scroll process so don't worry aobut that unless you are making Chelsea buns :-))








Categories: Basics, Breads, VERY useful information

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2 Comments

Reply Rachel tapley
6:53 AM on November 29, 2012 
Hi I have a little girl who is gluten free can I substitute the bakers flour with gf flour or rice flour to make these scrolls? She loves them for school.
Reply Amie Kalleske
8:43 AM on May 10, 2012 
Yay! Thanks so much Bee, I think you may have just got me on to a winner, I just had to SEE the middle & end! Cheers, Amie :)