No need to spend lots buying scrolls at bread shops when you can make your own for a fraction of the cost

You will need :

Approx 450g lukewarm water
1 tblsp dry yeast (I use Lowans and keep it in the freezer)
1 ½ tsp salt
750g baker’s flour (must be bakers flour)
(50 grams) Olive Oil

Place all ingredients into TMX bowl and mix for 5-7 seconds on speed 7 to combine.
Set dial to closed lid position and knead for 2 and half minutes.

NB: I now prefer to use the Thermomix mat to prove and roll out the dough on.
Place in your Thermomix mat – I wipe a tiny amount of oil all across the mat. OR if you do not have a Thermomix mat place in a oiled bowl, cover with a beeswax wrap OR glad wrap (also wiped with oil ) and put in a warm place to rise until doubled. About 20-30 minutes depending on temp of room can be a bit longer. 

Sprinkle some flour and Roll out dough on a Thermomix mat ( OR if you do not have a Thermomix mate the Ikea blue one – is fantastic)
I roll it out to practically the whole mat. (see my video here –
Cover with Tomato or pizza paste ( if making pizza scrolls or vegemite or pesto etc)

Spread with toppings Feta, ham, olives, grated cheese whatever takes your fancy (not to much though)

TIP – If I’m making a variety of scrolls I divide rolled out dough using my spatula and then spread the various toppings, so if doing Vegemite and Cheese and then Pizza scrolls I cut the rolled out dough down the middle spread one half with vegemite and cheese and then the other side with pizza sauce and toppings and then roll up seperately

Then starting from the longest side roll up until a log
Then I pop it into the fridge to firm it up , as working with the dough can make it a bit limp and hard to cut.
Never cut on your mats. If you want to cut with a knife transfer dough rolls to a cutting board and cut there.

Give it 10-15 minutes and then take out and cut into scrolls with your spatula.

Bake on 180deg for around 20mins

If you want to freeze these allow to cool and freeze.

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