Recipe: Scrolls... in whatever flavour floats your boat
I like to always keep a few of these in the freezer for a quick snack/lunch/dinner, and change up the ingredients depending to boost variation in my tiny humans diet.
If you’ve been following me on instagram for a while, then you know scrolls make a frequent appearance. This came about because a) we have a bread maker which we literally never use and I’ve since found it does all the hard work of kneading/proving for you, and b) scrolls are getting expensive at the shops now! I saw a vegemite cheese scroll for $4 each this morning and given the current economic climate, thought about how much I’m saving given the most expensive ingredient is the shredded cheese at $7/bag.
Without further ado, here is the recipe that has delivered ample delicious scrolls (and often only half the batch makes it to the freezer as the freshly baked scrolls are hard to deny). I got this recipe from my sister-in-law (thank you Katie!) and you can use a bread maker machine, a thermomix, kitchen aid and put the hard work in yourself and knead it by hand. For toppings, take your pick - often I do 50/50 to have a bit of a mix.
Makes 12
Ingredients:
300g warm water
2 tsp dried instant yeast
1 tbsp extra virgin olive oil
1 tsp salt
500g baker’s flour, plus extra when rolling out
1 tsp bread improver
Toppings:
Vegemite (2 tbsp, warmed for 15 secs to make it spread easily) & shredded cheddar cheese
Pizza (tomato paste (2tbsp), sliced pitted olives, ham, cheddar cheese)
Apple (3 apples, diced, 3tbsp coconut oil, cinnamon) with an icing if you wish
Ham and cheese
Method:
Place all of the ingredients (excluding the toppings) in the machine of choice or bowl, and mix until it forms a dough and knead until well combined and smooth (if using a machine, it will do all of this for you).
Either leave in the bread maker to prove, or place dough in a glass bowl and cover with a tea towel and leave for 30 - 60 minutes until it has at least doubled in size.
On a benchtop, spread some flour and roll dough out into a large square/rectangle shape. I find it’s easiest to make it long (like ea baguette) and roll it out from there. Use plenty of flour for dusting to prevent it from sticking. Sometimes if you roll it too thin, it will create holes (so be mindful of this).
Roll it until it’s roughly 0.5cm thin. Spread your toppings of choice over the whole dough, and roll up into a log. Start at the bottom and gentle roll it up. Cut into 12 scrolls.
A great step to get your little ones involved - in my experience, it also makes them more likely to eat it! Although fairly heavy handed on the cheese. Butter a large, deep baking dish. Place the scrolls (I usually do 3 x 4) and top with some extra cheese for safe measure.
Place a tea towel over the top and leave it to prove for 30 mins. At the same time (at the start), pre-heat the oven to 200 degrees celsius.
Before proving 
After proving Bake for 20-25 minutes, or until golden. Enjoy fresh and any leftovers, freeze for later. For lunchboxes, you can place a frozen scroll in their lunch and it should be defrosted by lunchtime. Otherwise 30 seconds in the microwave seems to do the trick!
Enjoy!
To have more recipes delivered to your inbox, and keep up-to-date with the latest research and all things nutrition for your tiny human, subscribe to my free newsletter!
Know someone who might like to try out this recipe? Share it with them by clicking on the button below.
Note: The information provided in this article is for general informational purposes only. It is not intended to be a substitute for professional medical or nutritional advice. Always seek the advice of your physician or another qualified health provider with any questions you may have regarding a medical condition or the nutritional needs of your child. Read our full disclaimer here.