- 5½ cups self-raising white or wholemeal flour
- 2 tbsp dried yeast (2 x 7g sachet)
- 4 tbsp caster sugar
- 100g Canola Spread, or use butter if you wish
- 1 cup skim milk, warmed
- 1 cup buttermilk
Apple and cinnamon filling
- 4 medium red apples, cored, finely chopped
- 2 tsp ground cinnamon
- 1tsp ground nutmeg
- 2/3 cup brown sugar
Cheese and mayonnaise filling
- 3/4 cup grated tasty cheese
- 150g ham, sliced or shaved
- 6 tbsp mayonnaise
- 18 leaves basil, torn roughly
- 6 sprigs oregano, torn roughly
- Salt and pepper to taste
- 3/4 cup grated cheese
- 6 tbsp vegemite
Put flour, sugar and yeast in a bowl and stir, make a well in the centre.
Heat milk and buttermilk in the microwave until warm, and melt butter/margarine/spread.
Add the milks and the butter into the well and stir in until well combined.
Tip onto kitchen bench and knead for 10 minutes or until the dough has an elastic consistency.
Put the dough in clean glass bowl, cover with glad wrap and sit in a warm place for about an hour or until it doubles in size.
Preheat oven to 200°C.
Roll out the dough into a long oblong shape of about 40cm x 10cm. Position lengthwise and ensure it’s floured underneath.
Place the filling on the bottom part of dough, leaving 2 inches at the top.
Roll the dough up from the bottom and slightly wet the top 2 inches to help seal the roll.
Cut the rolled dough into 10 pieces using a serrated knife and place on a greased baking tray in two rows about 1cm apart.
Bake for about 15 mins or until golden brown. Let cool slightly before separating.
Suitable to freeze.
Apple and cinnamon filling: mix ingredients in a bowl and scatter over the scroll dough before rolling.
Cheese and mayonnaise: Arrange ingredients in layers on the dough in above order. When rolled, spray with canola oil.
Cheesymite: Spread the vegemite over the dough and then sprinkle the cheese over the top and then roll the dough.
- I only needed to knead my dough for about 4-5 mins to get it elastic but you may need the full 10 minutes.
- I put my dough to rise on outdoor table in the winter sun – but the summer sun will be too hot for the dough so in the warmer months, leave it to rise in a warm spot out of direct sunlight.
- The quantities in these fillings are enough to fill the amount of scroll dough given here in this recipe.
- Because my scrolls always disappear as soon as I make them (hungry hoardes!), I have learnt to double my recipe – this recipe will give you about 30 mini-scrolls.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.