Scrolls are one of my favourite bread items, they are just yummy and so easy to make.
- 4 cups plain flour
- 1 tablespoon yeast
- 1 tablespoon sugar (or honey – soften in the warm water)
- 1 teaspoon salt
- 1 tablespoon of bread improver (optional)
- 3 tablespoons of olive oil
- 2 cups warm water (not hot)
This is my basic bread dough, you can use white flour or wholemeal or a mixture of both if you prefer.
This is so easy, mix dry, mix wet and add together and mix into dough ball. You may need more water but you don’t want the dough too wet.
Turn ball out onto floured bench and knead until smooth. Roll out into a rectangle and spread whatever ingredients you want down the middle and roll up.
Slice up and place scrolls into a paper lined baking try. and bake for 35 minutes at 180 degrees C.
When done turn out onto a tea towel and wrap around until cool.
IDEAS FOR FILLING MIXTURE
- chutney and cheese
- bacon, onion and cheese (fry off the bacon and onion until soft first)
- shredded ham, olives and mushrooms and of course cheese
- corn relish and cheese
- vegemite and cheese
If you are making sweet rolls add a little more sugar or honey to the dough mixture.
- cream cheese and sultanas
- stewed sliced apple and cinnamon
- tahini and honey
The options are only limited to your imagination, use your favourite flavour combinations.
24 thoughts on “MY SCROLL RECIPE”
I’ve been known to put homemade apple sauce in them too with the cinnamon 😀
Yum they sound great too, must give that one a go. Thanks for the hint and for the comment. Have a great week. Blessings xxx
Oh yum! Pinning 🙂
I hope you will share your recipe with our Link Up – Idea box:
Thanks Mila, blessings.
Wow! Bacon & cheese? Like a breakfast treat? I thought I was pretty creative, but this takes the cake! Would you be able to spread a raw egg on before rolling up–or would it burn? Have you tried this?
I will totally be trying this, thank you!
Mmm, egg sounds interesting, I haven’t tried that before, but I will give it a go. It shouldn’t burn I wouldn’t think unless it touched the pan. Let me know how you go and how they taste. Blessings
OOOOh–something else I’ve done–I’ve used cherry pie filling in the middle too–they came out so good they didn’t stay around long! I’ve also done the basic cinnamon ones, and topped with chocolate icing and cherries or apples too. I miss them, since I’ve been behaving most of the time I make them for the family but I tend to not have them anymore.
I also use sourdough in mine, they puff up high and also have that whole grain in them but no tangy flavor associated with sourdough. I’m going to have to try the savory ones, I never thought of putting those in the middle. And gotta find out where you can get sultanas here, you don’t see them much like you do raisins and currants, as in I had to look them up to see what they were 😛 .
I like the sound of chocolate icing and cherries, sounds so good but I think it would be bad :-). The sourdough sounds good too, must give that one a go. Sultanas are quite easy to find here, raisins and currants aren’t so popular. I still find it amazing that what is common to us isn’t in other countries, and vise versa. I keep forgetting. I really appreciate your comments and that you stop by with your busy schedule. Blessings
You’re right–they’re bad—but in a good way!
Raisins are all over the place here, apple raisin, cinnamon raisin, raisins by the bag, by the box. Currants aren’t quite as popular but still good and harder to find.
I think it’s pretty cool to see the differences and what is popular in one area vs another. 🙂 And I love how these blogs open up a whole different world that we would not have known otherwise! I really enjoy seeing pictures from your farm and family– I doubt I’ll ever hop a plane to Australia, so your pictures are as close as I’ll get. 🙂
It’s a slow week here–severe weather outbreak week so keeping things slower so we can head for shelter if needed at a moment’s notice. Today is supposed to be the “big” day, with the highest rate of tornadic activity in the afternoon and baseball sized hail and all that good stuff. Typical spring in Kansas. It’s a slow cleaning and quilting day, maybe church if the weather isn’t in full bore severe storms.
And got those scrolls on my mind….
I agree it is great to see how people in different countries do things. Blogging is probably as close as I am going to get too. 🙂
I am praying that you don’t get severe weather storms or tornadoes either, they must be quite scary!
Stay safe my friend. Blessings
What a fabulous recipe! So unique and scrumptious too. Thank you for linking up at the Wonderful Wed. Blog Hop. Carrie, A Mother’s Shadow
Thanks Carrie for your comment. Blessings
These sound delicious and pretty easy! Pinned
Thanks AnnMarie for your comment. Blessings
This is what we call cinnamon rolls over here. However, I never thought to make them savory like you suggested! Excellent idea 🙂 Thank you for sharing this week on the Art of Home-Making Mondays!
Hey Jes, thanks for stopping by and for your comment. We have lots of sweet rolls here too but these savoury ones are just great with soup and casseroles. Have a great week and thanks for hosting. Blessings
I’ve never made these before, they sound wonderful!
They taste great Joy, hope you can give them a go. Thanks for stopping by and commenting. Blessings
This looks so good! I’m drooling right now. Pinned and tweeted. We appreciate you being a part of our party. Please stop by on Monday at 7 pm. Happy Saturday! Lou Lou Girls
Thanks and Blessings.
Thanks for linking up on My @ Favorite Things on Thursday!! Hope to see you tomorrow!! Pinned!
Thanks for hosting Elaine and for your comment. Blessings
These scroll rolls look so yummy – especially the savory! Thanks for stopping by and sharing this recipe with us – you’re featured this week on Five Friday Finds as most popular! I’m looking forward to what you share this week. 🙂
Thank you so much CJ for the feature. Blessings