Ingredients
- 450 g water
- 10 g instant dried yeast
- 25 g olive oil
- 1 teaspoon salt
- 750 g bakers flour
- 3 tablespoons barbeque sauce, (I use Absolute Organic Brand)
- 150 g diced ham
- 150 g pineapple pieces, Fresh or Tinned cut into small pieces
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 150 g Chedder cheese, Cut into cubes
- 25 g Parmesan cheese
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place water and yeast into mixing bowl and heat 1 minute / 37C / speed 2
2. Add olive oil, salt and bakers flour. Combine ingredients on for 5 seconds / Speed 7
3. Knead 4 minutes /
4. Transfer dough to an oiled bowl and cover with cling film. (OR Wrap in Thermomat) Place bowl or thermomat in a warm place and leave until doubled in size.
5. Unwrap Dough and Knock Down.
6. Use a rolling pin to roll out dough into a large rectangle on tyour thermomat or a floured benchtop (approx 30cm X 50cm, or just a bit smaller than your thermomat)
7. Spread Barbeque sauce evenly over all of the dough.
8. Sprinkle Diced Ham, Pineapple Pieces, Basil and Thyme evenly over the dough making sure toppings reach all edges.
9. After washing and drying your bowl, Grate Chedder Cheese for 5 seconds / Speed 7.
10. Sprinkle Chedder Cheese evenly over the dough making sure it reaches all edges.
11. Slice dough into 12 pieces lengthways
12. Roll each stip carefully into a scroll and place on a lined oven tray with plenty of space around each scroll so that they don't touch.
12. Sprinkle each scroll with a small amount of grated Parmesan cheese.
13. Leave scrolls to Prove in a warm place for about 30-45mins until almost doubled in size.
14. Place in a preheated oven at 200degrees, cook for approx 20mins.
15. Remove from oven and cool on a wire rack.
Bread Dough
Tip
These scrolls freeze well, so make a batch ahead of time and pull out of the freezer each day to place in the kids lunchboxes.
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 found the dough to be really sticky and they turned out a bit dry.
Found these very easy to make, I used BBQ sauce, bacon cheese and basil as this was all I had. Husband really liked them. Will be making them again!
These turned out perfect! The dough was soft and fluffy just like my breadmaker does it but so much quicker in the TM. I also made half the batch with vegemite and cheese, yummo
Hawaiian scrolls turned out well. Wasn't very warm day so I put in work gem at 50 degrees to let it rise and fasten process. Would make again.
Very yummo scrolls made then for work lunches on Wednesday and have just now used the same method and turned it into 2 pullapart breads!
Toppings can be varied to match your (or your kids) tastes, we have sliced black olives on our scrolls this week and the kids are sooooo happy
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