Ingredients
- 500 grams bakers flour
- 2 teaspoons salt
- 2 teaspoons Yeast
- 20 grams olive oil
- 300 grams Luke Warm Water
- vegemite
- Cheddar cheese
- Parmesan cheese
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grate cheeses separately, set aside
2. Place flour, salt and yeast in TM bowl, then water and oil
3. Mix Speed 5 for 5 seconds
4. Mix on
for 1 minute 30 seconds5. Wrap in TM Bread Mat and let prove for approx 30 minutes
6. Divide mixture into two portions
7. Roll out one portion into a square shape to desired thickness
8. Spread vegemite all over (I warmed vegemite in the microwave to make spreading easier), sprinkle cheese all over
9. Roll up into a sausage shape and cut with TM spatula approx 5-6 cms width
10. Place into a springform tin (I put baking paper on the bottom). I placed one scroll in the middle then popped some around just touching each other.
11. Sprinkle a little more cheese over the top
12. Place into a hot oven (around 210*C) for around 15-20minutes
13. Cool scrolls onto a cake rack
for 1 minute 30 secondsTip
I made 14 in total. I've owned my thermomix for nearly 2 weeks and found this easy and very tasty!
Thermomix Model
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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
I think if you put it in a cold oven it proves for a second time whilst the oven heats up.
The Cookidoo recipe says cold oven this one says hot? Anyone know the difference or why? Guess I can experiment and find out!?
Fantastic recipe! Thanks for sharing.
Just made these for the first time today, so easy and delicious, My son just wants to eats them all straight away, but is looking forward to taking them to school for lunch.
Kylie
Has anyone tried this in a gluten free version if so what flour did you use?
Soft fluffy dough and really yummy, I have made a couple of times and agree with advice to cut strips and then roll as I prefer the shape ally the end. I have just made two batches as every time I make them with with the intent to save for school lunches and they all go before I can get then in the freezer!
just great
Made pepperoni pizza scrolls for school lunches. Thanks for the great recipe.
yum!!!!!