Author Topic: Simple scroll  (Read 6120 times)

Offline Plb16471

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Simple scroll
« on: June 14, 2012, 10:55:02 am »
For the last few weeks I've been trying many bread recipes for scrolls.
Today after a quick web search I found a recipe using self raising flour instead of bread flour yeast etc. 
I halved the recipe but the original recipe was

3 cup sr flour
50 g butter ( cold)
Milk
Vegemite
Cheese (200g)

I mixed flour and butter speed 4 till combined ( 5-8 sec)
You then add milk till a soft dough forms, it's a visual not a measurement I'll measure next time.
Mix  speed 4 5-10 seconds then knead interval 1-2 mins
Roll out to a rectangle,spread with Vegemite add 3/4 cheese, roll, cut into 4cm slices, arrange cut side down close together, add remaining cheese and bake  20-22 mins 180d.  (recipe calls for 220d oven but I felt that was too hot)

Result, soft, fluffy scrolls..

Definite fastest scroll I've made,no rise time required!

Online judydawn

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Re: Simple scroll
« Reply #1 on: June 14, 2012, 11:14:20 am »
Thanks for sharing your find with us Plb.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline fundj&e

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Re: Simple scroll
« Reply #2 on: June 14, 2012, 05:50:04 pm »
nice one Plb

olive scrolls today
i don't need a recipe i'm italian

Offline snappy

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Re: Simple scroll
« Reply #3 on: June 23, 2012, 12:12:13 am »
Just made these for breakfast.  DH decided that he really wanted cinnamon scrolls for breakfast and i'm normally a devotee of pioneer womans scrolls but they would take 2 hours with the rising time - then i remembered this recipe.

Texture is more scone like but they turned out really well.  It took a while to get the milk in because i kept putting in way tooa little trying not to use too much - i think in the end i used somewhere between 300-400mls of milk.

I prefer the scrolls with yeast in them but i would continue to use these for quick and easy scrolls when i dont have time for rising

Offline Plb16471

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Re: Simple scroll
« Reply #4 on: June 23, 2012, 03:04:32 pm »
I've since made these again and it was near a cup of milk (but the dough was a bit sticky)
If I make true dough with yeast the kids complain they are chewy the next day, any hints?
Any bread on the day is a hit, it's the day old stuff they whinge about.
I'm now addicted to sour dough...and my starter lives in the fridge except for its daily room temperature repree.