Almost 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.
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.