Ingredients
SCROLL DOUGH
- 360 grams water
- 1.5 teaspoons sugar
- 2 teaspoons dried instant yeast
- 600 grams white bakers flour
- 2 teaspoons salt
- 2 teaspoons Bread Improver (Optional)
- 20 grams oil
FILLINGS OF CHOICE
- Vegemite & cheese
- Ham/bacon/salami & cheese
- Spinach & Fetta
- Pesto
- whisked egg (if you'd like to do an egg wash before baking)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
To your Thermomix bowl - add water, sugar, yeast, flour, salt, bread improver & oil. Knead 6 minutes/dough function.
Transfer dough to a lightly floured Thermomat & cover. Let this rest for 15 minutes.
On your floured Thermomat or bench, roll the dough into a large rectangle. If you don't own a Thermomat, aim for approx 60cm x 40cm. Cover with toppings of choice. Make sure you leave a few centimetres of 'naked dough' at the top - this will help to seal the dough.
Roll into a tight log, then cut into 12+ equal portions. I like to use a piece of unflavoured dental floss for a clean cut. Arrange on a baking tray a few centimetres apart.
Cover, then place in a warm location to proof/grow. You want your dough to increase x2 or x3 in size - time will vary depending on temperature.
Preheat oven to 180* fan forced, top your scrolls with an egg wash & cheese (if you'd like to), then bake until golden brown - approx 20/25 minutes. Once cooked, transfer to a cooling rack immediately.
Tip
Dough loves a humid environment to proof/grow! I have great results spraying it lightly with water, then covering & putting it in a warm room. You don't want your dough to dry out.
Lailah Rose Bowie,
Virtual Thermomix Consultant.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
An oldie but a goodie. Made these today
Super easy. I did half Vegemite and cheese and other half pesto and cheese.
These taste amazing! 🤩 They are so easy to make & the family can't get enough of them! They taste just like the Cole's Vegemite scrolls, only a lot fresher! I will definitely be making these regularly! Today I'm going to do a pizza one with pepperoni, cheese, tomato paste & whatever else I have in the fridge! Thanks for sharing such a great easy recipe! 🙂
Turned out light and fluffy.
Made Vegemite and cheese on one half and bacon cheese and Kasundi on the other half. They were both delicious even with my wonky attempt at shaping.
Thank you for sharing the recipe!
Love this recipe. They come out fluffy and perfect every time. Ive had fail days where I cut the sizes uneven, and they still turned out. We have made cheese and vegemite and Hawaiian pizza scrolls. If you do not want all of one flavour, i just do a half and half prior to rolling up. Just make sure you know where the two halves start, or you may end up with one strange flavoured scroll. 👌
Ive noticed this recipe has been edited. For interest sake, can someone please explain to me why it was changed from, "360g Luke warm water", to, "360g Water" ?
Ive researched online, the water has to be warm enough to activate the yeast & cause the the dough to rise.
I always add warm water in my bread machine recipe, & im keen to try this recipe in my thermomix, but im interested to know why it was changed. Thanks
THE ONLY woopsie friendly scroll dough. My 2x4year olds assist with measuring and even a little over or under this recipe is my go to!!! I have been using Lailah's recipes for years. Some have been tweeked I have noticed from time to time, tweeks are always an improvement. Actually considering renewing cookidoo just for her recipes hahahaha.
X Sarah Grant - StezzaMixa
www.facebook.com/StezzaMixa
Love Thermomumma Lailah Rose's recipes, she is so generous with sharing her knowledge.
So good
Love this dough
I make pizza scrolls
ham pineapple cheese tomato paste perfect lids love them
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