Ingredients
The dough is origianlly Laialh's jumbo 900g loaf - with some amendments
- 100 g Whole Wheat grains, sub- with 100g bakers flour
- 370 g lukewarm water
- 2 teaspoon dried yeast
- 1 teaspoon sugar
- 520 g bakers flour
- 1 teaspoon salt
- 2 teaspoon bread improver, Sub - with 1 tbl spoon apple cider vinegar (ACV)
- 20 g olive oil
filling
- vegemite
- cheese
- Sweet chilli sauce
- Pineapple
- ham
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill the whole wheat speed 9 for 1 minute - if you dont have whole wheat grains substitute with an extra 100g bakers flour.
2. Add the rest of the ingredients in the order listed. Then combine for 10 seconds speed 6
3. Knead the dough, by using the dough function. 6 mins/ dough (don’t walk away from machine during this time)
4. Put the dough in a thermomat or a covered oiled bowl to rest for 20 mins. Keep it air tight so cover it with glad wrap
5. After the resting split the dough in half. and work with 1 half at a time. 6. Roll out dough into a square (ish) shape. roll it quite thin - less than 1/2 cm
7. Smear vegemite on the dough with a flexible silicon spatula. use as much or as little as you like
8. Spread grated cheese over the top of the vegemite - make sure you are going right to the edges.
9. Roll the dough and its contents up. Using the edge closest to you roll it over the top of the cheese and continue until you have no exposed fillings.
10. Slice the dough using the back of your thermo spatular. Cut approximately 2cm apart. Some
11. Turn rolls upright and space apart on an oven tray.
12. Repeat steps 6-11 with the other half of the dough.
13. Rest the dough to prove in an airtight place for 1-2 hours. (i use my oven with the light on for extra warmth)
14. Cook for approx 15-18 mins on 180 degrees
Dough recipe
Tip
Additional fillings. tomato, bacon, pineapple.
for the original loaf recipe click here: //thermomumma.com/category/recipes/bread/
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
Have just finished baking these I went a bit light on the vegemite. Absolutely delicious though. Will try again with more vegemite
First time making them- delicious and so easy! Kids loved them 👌
Have done these a few times and they a massive hit! Last batch I did some with Nutella....yum!!!
Hi Kristy, I'm glad you enjoyed them. I find the weather can determine how sticky my dough is, i find sometimes I add more flour when rolling the dough out to help with the rolling stage and to get the right shape.
These are currently proving and look delicious. I found the dough to be quite sticky when rolling out and had to use a bit of flour, I think this is becUse I'm quite new to making dough and haven't had much experience working with it. Practice makes perfect they say! Can't wait to try them, thanks.
This was ok didn't blow me away, I agree the sweetness doesn't quite go with it.
Very adaptable recipe! The kids loved them!!
I have made heaps of different scroll recipes and this one is by far the best! It is the easiest dough to work with, it easily forms the rectangular shape you need and is bloody tasty!!! My kids and husband love it. Thanks for sharing.
NO BREAD IMPROVER USED
Hi Nat, I didn't use the bread improver when I cooked this and they were an absolute hit.
I also didn't use wholemeal or wheat grains as I already had white flour in the pantry! FYI: instant dried yeast was used. I also reduced the sugar amount and used self-raising flour in place of the "baker's flour"
what is the benefit of using the bread improver? has anyone tried this receipe without the improver in it?