Flavoured Bread Scrolls

Flavoured  Bread Scrolls
I was inspired to try this bread scroll recipe after attending a Thermomix cooking class recently. The hosts demonstrated a version of spinach and cheese scrolls and called it ‘Shrek Bread’ due to it’s green colour – which I thought was pretty cute.

I have experimented with a spinach, herb & cheese flavour, and also a sun dried tomato, sweet chilli & cheese flavour – which was an absolute hit with my son and husband.

I cook scrolls quite often as they freeze well and make great lunchbox food. I have tried lots of different fillings in the past, but had never thought to add flavour to the actual dough itself.
I was really pleased with how well these turned out, and love the fact that the scrolls take on a whole new colour as well as flavour when preparing the dough this way. I must admit I am a bit slap happy when it comes to flavouring and filling these, don’t worry if you have slightly more or less of the filling ingredients. Adjust to suit what you have on hand or suits your own tastes. Don’t adjust the actual bread recipe though! Or you might end up with something not very tasty at all!

My recipe for the basic dough is below, plus instructions on how to add the extra ingredients for each type of flavour. If you are new to bread making I suggest you have a read of my tip sheet here before you begin.

PS – please excuse my dodgy iphone-ography. I didn’t have time to get my ‘proper’ camera out when I baked these – I shall update with a new photo next time I make them :)

Flavoured Bread Scrolls
 
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Author:
Recipe type: Bread & Dough
Serves: 16
Ingredients
  • 300g lukewarm water (280g if you have rainwater)
  • 1.5 tsp yeast
  • 500g baker’s flour
  • 1 tsp sugar
  • 1.5 tsp salt
  • 15g light oil
Method
  1. Add all ingredients to the bowl in the order listed.
  2. Mix 5 seconds, speed 5.
  3. Knead 4 minutes, interval setting.
  4. Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
  5. Knock down after first rise and roll into a large rectangle. Spread with filling and roll from the long edge into a large roll.
  6. Slice the roll into sections about 3cm wide, place cut side up onto a lined baking tray with edges slightly touching. Sprinkle with extra cheese if you like (optional)
  7. Leave for a very short second rise - 15 minutes only.
  8. Bake at 200 degrees for 15-20 minutes until lightly browned on top.
Notes
Spinach, Herb & Cheese Scrolls

Before starting dough, chop 250-300g of cheese into large chunks, place in the mixing bowl and grate, speed 8 for 6-8 seconds. Remove and set aside. (I used cheddar, but a mixture of different cheeses would be nice)
Add 1 cup of spinach leaves and fresh herbs of your choice to the mixing bowl. Blitz on speed 9 for 5 seconds.
Leave the spinach mixture in the bowl and proceed to make bread as per recipe.
Once the dough is rolled out into large rectangle, sprinkle with the grated cheese and finish the recipe as per the steps outlined.

Sun-Dried Tomato, Sweet Chilli and Cheese

Before starting dough, chop 250-300g of cheese into large chunks, place in the mixing bowl and grate, speed 8 for 6-8 seconds. Remove and set aside.
Add 30g of sun dried tomatoes to the bowl (use tomatoes that have been stored in oil). Chop speed 9 for 6-7 seconds. Leave in the mixing bowl.
Continue with the dough recipe as stated but reduce the oil quantity to 10g (to compensate for the oil in the tomatoes).
When the dough is rolled into a large rectangle spread with sweet chilli sauce (as much or as little as you like), cover with the grated cheese and and finish the recipe as per the steps outlined.

 

Cheese & Onion Bread

OnionCheeseWreath copy
This looks a little bit fancy, but it really is very easy to make once you have mastered the art of basic bread dough. It is lovely served warm, but is just as nice eaten cold the next day. Great to have as a side with BBQ meats or it would also be perfect to enjoy with a ploughman’s style platter. The cheese and onion flavours would be a great match with a plate of cold meats, cheese and pickles.

To make:
Prepare one batch of my Basic Bread Dough (you can find the recipe and instructions here)
After the first rise, roll the dough into a large rectangle, and spread with onion relish, or caramilsed onion. I have a recipe for onion and red wine jam here, which is what I used.
Top the onion with a layer of grated cheese, and some chopped  ham if you like. This is optional. At Christmas time I made this and used some leftover leg ham – which was very tasty.
Once you have the fillings all added, roll the rectangle up into a big sausage shape. Roll from the long edge into a snail. Then simply join the open ends together (squish and pinch them to make a join) and create a large ring shape.
Transfer to a baking tray lined with paper and let sit for a second rise. Allow about an hour.
After the second rise cook the bread in a hot oven (200 degrees – ensure it is pre-heated).
It will take about 15-20 minutes to cook, once it is golden in colour and sounds hollow to tap, it is done.

Let cool and slice into wedges and enjoy.

If onion is not your thing, or you don’t have any onion relish or jam, feel free to experiment with other savoury flavours, chutney or fruit relish would be nice too.

OnionBread2

 

Soda Bread

SodaBread
This is not my own recipe, it is from Taste.com but I adjusted the method to make it with my Thermomix. My friend suggested I try this after she made a loaf and was amazed at how well it worked. I agree – for such a simple recipe with no proofing and no yeast, it rose much more than what I thought it would. The bi-carb soda worked a treat. And so quick to make!  I made it one  evening to serve with a slow cooker chicken meal, perfect for soaking up the cooking sauce.

As you can see – I followed the recipe right down to including the suggestion for presentation :) But you have to agree, it looks pretty great with the potato slices and rosemary sprigs in the top doesn’t it?

You can find the recipe here.

These were the only variations I made:
I added all of the dough ingredients straight into the Tmx bowl and combined speed 5, 5 seconds
Then I kneaded the dough for 2 minutes on interval setting before turning out and shaping (and garnishing)
I made two smaller loaves instead of one large one

 

Garlic Pull Apart

GarlicPullApartThis is a variation of  garlic bread, but is totally home made, bread and all!
It looks very impressive and is great to take or serve at a BBQ. It is quite simple to make and uses my basic bread dough recipe that you can find here.
I probably don’t need to tell you that it is best eaten warm 😉
To serve just tear the scrolls apart and enjoy the buttery, garlicy, bready goodness!

Garlic Pull Apart
 
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Author:
Recipe type: Bread
Serves: 2 loaves
Ingredients
Dough
  • 300g lukewarm water (280g if you have rainwater)
  • 1.5 tsp yeast
  • 500g baker’s flour
  • 1 tsp sugar
  • 1.5 tsp salt
  • 15g light oil
Garlic Butter
  • 30g Parmesan cheese
  • 3 cloves garlic
  • 100g butter
  • Handful of fresh parsley
Method
  1. Line two 20cm round cake tins with baking paper - extend above the sides. No need to be perfect. I grease the tins and then just fold/jam/push the paper in.
Garlic Butter
  1. Grate Parmesan cheese by placing into the Tmx and milling 10 seconds, speed 8.
  2. Add garlic, butter and parsley and chop/mix speed 6-7 for 10-15 seconds until well combined. Set aside. Don't clean the bowl.
Dough
  1. Add all ingredients to the bowl in the order listed.
  2. Mix 5 seconds, speed 5.
  3. Knead 4 minutes, interval setting.
  4. Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
  5. Knock down after first rise and roll into a large rectangle.
  6. Spread the garlic butter over the entire rectangle of dough and then cut into 4cm wide strips.
  7. Roll each strip individually into a scroll.
  8. Place scrolls into two lined round cake tins and let rest for a second rise. At this point turn the oven on to pre-heat at 200 degrees.
  9. Don't be tempted to put too many scrolls into each cake tin, they will expand quite a bit.
  10. Once the scrolls have doubled in size and are touching each other, place into oven and cook for 15-20 minutes.

 

Flour Tortillas

FlourTortillas

Have you tried making your own wraps? They are really easy and the kids can help with rolling them out. We tend to make these to eat straight away as a part of a meal (chicken wraps, burritos, with a BBQ etc) but they do freeze and are good to have on hand for lunches. My hot tip when making these at home is to roll the dough all at once before you start cooking. So you have a stack ready to go. Otherwise you can get tangled between juggling the frying pan and the rolling pin (the voice of experience talking here!) If you want to keep them really soft and bendy cover with a tea towel as soon as they are cooked (to stop them drying out). We have a lovely heavy marble rolling pin which makes rolling these easy (and fun), almost therapeutic! If you don’t have a good rolling pin, I suggest adding it to your kitchen wish list. Ours was a wedding gift and it is still going strong almost 18 years later – much like our marriage :)

Flour Tortillas
 
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Author:
Recipe type: Bread & Dough
Serves: 10 tortillas
Ingredients
  • 440g plain flour
  • 1 tsp salt
  • 85g butter
  • 1 Tbsp oil
  • 140g warm water
Method
  1. Place flour, salt and butter into the Tmx bowl and rub 5 seconds, speed 5.
  2. Add water and oil.
  3. Lock the lid and knead on interval setting for 2 minutes.
  4. Remove the dough and wrap in silicone mat (or place into an oiled bowl) and let rest for an hour.
  5. Divide mixture into 10 balls and roll each ball into a flat round.
  6. Cook the tortillas in a lightly oiled hot fry pan, cook on both sides until browned.
  7. Serve straight away, or let cool to eat as wraps later. These can be frozen, let them cool completely and then freeze with baking paper between each wrap.
Notes
Roll all of the wraps out before you start cooking, then cook them all at once. As you cook them stack them up and cover with a tea towel to keep them soft. If you don't have an hour up your sleeve to let the dough sit, as little as 15 minutes will do. Obviously the longer the better though.

 

Cheesymite Scrolls

CheesymiteAlmost everyone has probably seen or made a version of these. But just in case you haven’t here is some inspiration. I make these quite often. They are great to freeze and have on hand for days when I need to reach into the freezer and produce something ready to go for lunch boxes. Often on Fridays!
For a pizza flavoured alternative you can also fill them with ham, cheese and pineapple.

To make:
Prepare a serve of basic bread dough (recipe is here)
After the first rise, knock down and roll out into large rectangle.
Melt some butter with some Vegemite (I don’t measure, just a large ‘dob’ of each – I usually melt in a mug in the microwave, but have also used the Thermomix if it is not in use for something else. 100 degrees, 2 minutes, speed 1)
Spread or brush the melted butter/Vegemite mix all over the dough, going right to the edges.
Cover the Vegemite mix with grated cheese.
Starting at the long edge roll up like a snail. If it is too hard to handle cut the rectangle in half and do it in two pieces. Slice each roll into 3-4cm widths.
OR cut the rectangle into strips (before rolling) and roll each strip individually, this is easier if the kids are helping.
Place each scroll onto a lined baking tray and let rest for a second rise. At this point turn the oven on to pre-heat at 200 degrees.
Once the scrolls have doubled in size place into oven and cook for 10-15 minutes. Keep an eye on them. I have overcooked these more than once after wandering off and then coming back to find rather crunchy scrolls waiting for me.

These freeze really well.
Once batch of dough will make about 15-18 scrolls.

Spinach & Herb Bread

SpinachHerbThis is a tasty variation on basic bread. It is delicious to have with soup or alongside a main meal. I often make a loaf like this when I am having friends or family for a BBQ meal. You can use any herbs that you have handy or growing in your garden. I like to use basil, parsley and chives. I have made this loaf using a criss-cross plait method but you can be as creative as you like! There are some great YouTube clips on bread shaping if you feel like trying something different (share a photo on our Facebook page if you have success with an interesting loaf shape, I’d love to be inspired by you!)
You can find my basic bread recipe here and my tip sheet for bread making here.

Spinach & Herb Bread
 
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Author:
Recipe type: Bread & Dough
Serves: 1 large loaf
Ingredients
Spinach and Herb Butter
  • 100g butter
  • 1 cup spinach leaves
  • 1-2 cloves garlic
  • Handful of herbs of choice - fresh is best!
One batch of basic bread dough - find the recipe here
  • 300g lukewarm water (280g if you have rainwater)
  • 1.5 tsp yeast
  • 500g baker’s flour
  • 1 tsp sugar
  • 1.5 tsp salt
  • 15g light oil
Method
Spinach and Herb Butter
  1. Place spinach, garlic and herbs into Tmx bowl and process speed 6, 5 seconds.
  2. Add butter and mix for a further 5 seconds, speed 5 until combined. Remove from Tmx bowl and set aside. Don't clean the bowl.
Prepare a batch of basic bread dough.
  1. Add all bread ingredients to the bowl in the order listed.
  2. Mix 5 seconds, speed 5.
  3. Knead 4 minutes, interval setting.
  4. Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
  5. After the first rise knock it down and roll into a large rectangle. Cut in half.
Prepare Loaf
  1. Spread the herb and garlic butter mix down the middle of each rectangle. Make diagonal slices down the edges and fold the flaps in across the top to make a criss-cross pattern loaf. You can make any sort of shape you like of course. Even rolling into scrolls would be great.
  2. Let rise in a warm spot until doubled in size. If you have time a long slow rise will give better results than a quick hot one.
  3. Bake in a preheated 200 degree oven for approx 15 minutes until golden on top and hollow sounding when tapped.

 

Basic Bread

Bread copyThis is the basic bread recipe that we have had most success with, it was given to us by our demonstrator when we purchased our Thermomix. Bread making is such a nice process and nothing beats a fresh warm loaf that you have made from scratch. When we first purchased our machine we made bread almost every day – and had plenty of flops along the way – including quite a few bricks in the early days! Practice makes perfect (and the failures are usually still good for croutons or bread crumbs). These days we don’t make as much as we eat less bread; I tend to make more rolls, flavoured loaves and scrolls for the kid’s lunchboxes. But I do still enjoy making a loaf just for the sake of it every now and then – especially if the sun is out and I think “it’s a good day for dough to rise”.

I have created an information sheet with some tips that we have picked up along the way which help to achieve a good loaf. You can download this here. If you are new to bread making I would suggest having a read before you start.

Basic Bread
 
Prep Time
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Author:
Recipe type: Bread & Dough
Serves: 1 loaf
Ingredients
  • 300g lukewarm water (280g if you have rainwater)
  • 1.5 tsp yeast
  • 500g baker’s flour
  • 1 tsp sugar
  • 1.5 tsp salt
  • 15g light oil
Method
  1. Add all ingredients to the bowl in the order listed.
  2. Mix 5 seconds, speed 5.
  3. Knead 4 minutes, interval setting.
  4. Transfer to a lightly oiled bowl or mat and let rise 10-15 minutes. I use my mat and wrap the ball of dough up like a parcel.
  5. Knock down after first rise and shape (in tin) and let rise until doubled in size (this may take anywhere between 45 minutes and 1.5 hours)
  6. Bake at 200 degrees until lightly browned on top.
  7. Turn out straight away onto a cooling rack to cool. Don’t leave it in the tin or it will sweat.