Ingredients
Bread Dough
- 450 grams lukewarm water
- 3/4 tbsp dry yeast
- 1 1/2 teaspoons salt
- 750 grams bakers' flour
- 100 grams olive oil
Filling
- 3 tablespoons tomato paste
- 300 grams Tasty cheese
- 250 grams Diced bacon
- 10 slices salami
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
1. Place water and yeast into the bowl, and heat 3 mins/37'c/speed 1
2. add salt, baker's flour and oil olive and mi 6 sec/speed 6, then knead 2 mins/
"Dough mode" 1. While the dough is proofing, take 250grams of your favourite cheese, cut into strips, and crop in the bowl 7 sec/speed 7. Place to the side
2. Next take your diced bacon (I buy mine in bulk so it's frozen) and salami, and crop for 5 sec/speed 7
3. Add cheese into bowl and mix on
"Gentle stir setting" for 10sec/speed 3 till combined
1. Once proof, knead the dough slightly, then spilt into two even pieces, placing one to the side.
2. Roll out the first half of the dough in a rectangle till it's about 3-5mm thick
3. Use the tomato pasta, covering all of the dough. You can use whatever type you like, even adding herbs or garlic to it. My kids just like plain tomato paste
4. Half the filling mix, and place on the dough, spreading it out like you did the tomato paste
5. Once the filling is even over the dough, use a blunt knife and cut the dough in to strips, between 4 to 5 cm.
6. Start from one end, and roll the dough onto itself. Don't worry to much if they look messy... it's rustic
7. Place the rolled scroll into a muffin tin.
8. Follow for the rest of the first lot of dough, and the same with the second lot of dough
9. Once all prepared place in the oven, for 15-25 mins, though this is dependant on your own oven.
10. Once golden, take out and allow to cool. I freeze these for the kids lunches, which defrost nicely.
Bread Dough
Filling
Assembly
Tip
I use 12 cup muffin tin.
This is a variation of the Herb & Butter Pull Apart in the BCB
You can use whatever ingredients you like or have. My kids just love the bacon and cheese, and Hubby says the salami just adds another level to the flavour.
Thermomix Model
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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!
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
Amazing!
I made pizza sauce with Italian spices first and then made the dough without rinsing the bowl. 2 heaped teaspoons of dried yeast is enough for 750 grams of flour. I baked mine for about 18 mins at 180 Celsius.
Thank you for the recipe!
I added 3/4's of a tablespoon of yeast. When I read some of the notes after doing this step I went into a panic as someone said it means 3 to 4 tablespoons of yeast instead? Anyway, the dough doubled in size after all so I was happy. I didn't get 24. The first half that I rolled out, I made about 6 rolls so I obviously didn't roll the dough out thin enough. The second I made 8 but I was really happy with the sizes. The instructions for the dough really weren't clear enough for me as I am a novice dough maker but basically (for those that are inexperienced like me) I pulled it out of the machine, placed it on my silicone matt in a warm spot and covered it in Glad Wrap (sorry to be using plastic...open to suggestions). The dough doubled within approx 45 mins. I used pizza sauce instead of tomatoe paste. I used ham instead of bacon to use it up after Christmas lunch (reverse speed 5 for 5 seconds) and added some extra ham as I didn't use any salami. Chopped up a red onion and added that too. They were a huge hit as both my son and husband mentioned they are better than baker's as they have more ingredients. Thank you for this recipe
I actually think the recipe should be edited to include the correct amount of yeast.
As per other scroll recipes which use 750g bakers flour, they add 3 teaspoons of yeast.
Unfortunately, I only found this out after baking mine.
I used 3 quarters of a tablespoon. Which is how I read the recipe.
Which is only equal to 2 1/4 of a teaspoon. Which is actually a little too amount.
My dough did rise, but not to what I was expecting.
I proofed it for 1 hour in an oven on the rise dough setting, which was 30 degrees celcius.
They tasted delicious even though.
I used smoked bacon, and pineapple, along with garlic mixed with tomato paste and basil pesto as a base. Yum
Good recipe. Just made these and kids loved them. I love the idea of baking them separately in the muffin tin. I used three quarter tablespoon yeast - don't think it's 3 -4 tbsps - that's a lot of yeast! I let my dough rise for an hour. I rolled mine up before cutting but that's just my preference. Baked it @180c for 15-20mins
Tstar:I could have written the exact same as you did 😂
oh well still yummy
Sara1980: I made these today with 400g plain flour and the rest wholemeal bread flour. They were great!
great lunch box snack. Popped them in the freezer and they defrost well in lunch boxes. The yeast amount is always in question , I interpret it to be 3/4 of a tablespoon which I think equals 3 teaspoons for ease of measuring.
These are amazing! I didn't use salami. I am going to try using garlic and chives next time. Dough comes out perfectly.
I added 3/4's of a tablespoon of yeast. When I read some of the notes after doing this step I went into a panic as someone said it means 3 to 4 tablespoons of yeast instead? Anyway, the dough doubled in size after all so I was happy. I didn't get 24. The first half that I rolled out, I made about 6 rolls so I obviously didn't roll the dough out thin enough. The second I made 8 but I was really happy with the sizes. The instructions for the dough really weren't clear enough for me as I am a novice dough maker but basically (for those that are inexperienced like me) I pulled it out of the machine, placed it on my silicone matt in a warm spot and covered it in Glad Wrap (sorry to be using plastic...open to suggestions). The dough doubled within approx 45 mins. I used pizza sauce instead of tomatoe paste. I used ham instead of bacon to use it up after Christmas lunch (reverse speed 5 for 5 seconds) and added some extra ham as I didn't use any salami. Chopped up a red onion and added that too. They were a huge hit as both my son and husband mentioned they are better than baker's as they have more ingredients. Thank you for this recipe
I've made other scrolls before, but this was the first time I had made them in muffin tins. I think it's actually better and they will stay fresher longer because they are sealed all the way round. The combination of flavours was yummy and the kids loved them. Next time I might just do a pinch on the bottom to better hold the fillings in, but it wasn't like they all fell out. Will definitely be making these again.