Written recipes below for these simple savory scrolls. Great, kid friendly recipe, perfect for cooking with kids. In this video my 6 year old son does most of the work. It was a lot of family fun to make. This recipe can be made sourdough, yeasted dough, or with self raining flour. Each will turn out little different but all delicious. These cheesymite scrolls are highly adaptable. We've used cheese and Vegemite, but you could use whatever savory ingredients you would like.
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Kitchen Equipment:
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Sourdough:
Ingredients:
500g plain flour
5g sugar
150g active starter
125 ml warm milk
135 ml warm water (add more as required to get a shaggy dough)
3 tbsp melted butter
Spreadable butter (just enough to spread over the dough
Vegemite (enough to spread over the dough)
Grated Cheddar (enough to cover the dough, maybe a cup or so)
Mix flour and sugar. Combine starter with milk and water. Add starter mixture to the flour mixture and mix into a shaggy dough, adding more water if needed. Bulk proof in the fridge overnight. Remove from fridge a couple of hours before baking to bring up to room temperature. Roll into a large rectangle. Spread butter and Vegemite over the dough. Sprinkle enough cheese over to cover in a generous layer. Roll up, cut into sections. Cover with oiled plastic wrap (or something they won’t stick to), let the scrolls rise again slightly for 30 minutes. Bake at 190C for 20 minutes or until risen and lightly browned. Cool for 10 minutes, remove from baking dish, enjoy when cool enough.
Bakers Yeast Dough
Ingredients:
500g Plain Flour
5g sugar
2 tsp instant yeast
125 ml warm milk
135 ml warm water (add more as required to get a shaggy dough)
3 tbsp melted butter
Spreadable butter (just enough to spread over the dough
Vegemite (enough to spread over the dough)
Grated Cheddar (enough to cover the dough, maybe a cup or so)
Mix the flour sugar and yeast (you can add the yeast to the milk first if you like to let it rehydrate and become active). Add the milk water and melted butter. Mix into a shaggy dough, adding more water if needed. Let the dough rise at room temperature for an hour or two or until nearly doubled in size. Roll into a large rectangle. Spread butter and Vegemite over the dough. Sprinkle enough cheese over to cover in a generous layer. Roll up, cut into sections. Cover with oiled plastic wrap (or something they won’t stick to), let the scrolls rise again slightly for 30 minutes. Bake at 190C for 20 minutes or until risen and lightly browned. Cool for 10 minutes, remove from baking dish, enjoy when cool enough.
Self-Raising Dough
Ingredients:
500g self-raising flour
5g sugar
125 ml milk
135 ml water (add more as required to get a shaggy dough)
3 tbsp melted butter
Spreadable butter (just enough to spread over the dough
Vegemite (enough to spread over the dough)
Grated Cheddar (enough to cover the dough, maybe a cup or so)
Mix flour and sugar. Add the milk water and melted butter. Mix into a shaggy dough, adding more water if needed. Roll into a large rectangle. Spread butter and Vegemite over the dough. Sprinkle enough cheese over to cover in a generous layer. Roll up, cut into sections. Bake at 190C for 20 minutes or until risen and lightly browned. Cool for 10 minutes, remove from baking dish, enjoy when cool enough.
Someone else's sourdough starter recipe: www.kingarthurbaking.com/reci...