Have you ever walked past a bakery and seen those lovely scrolls eye balling you as you walk by – you can hear them saying eat me, eat me – right? Well today I am going to show you how to make them at home and for about the price of one scroll you can make over 20, enough to eat now and enough to freeze for during the week.
A bread maker is my helpful hand in the kitchen to make these scrolls, but don’t worry if you don’t have one. You can simply make the dough by hand and let it prove in a warm spot (which won’t be hard to find now that Summer is nearly here in Australia).
Ok, lets get to it.
380 ml Water
3 Tablespoons Sugar
650g Plain Flour (or bread flour)
2 Tbs Powdered Milk
1 Tsp Bread Improver
1 1/2 Tsp Yeast
Filling – Brown Sugar, Choc Chips
Melted Butter for brushing
LETS PUT IT ALL TOGETHER
1. If you are using a bread maker place the kneading paddle in and then add the water, oil, flour and remaining dough ingredients.
*If making by hand, place all these ingredients into a large bowl.
2. Set the bread machine to DOUGH setting and let it do the hard work for you.
*If making by hand, it’s time to get your hands dirty. Mix all ingredients so that they come together then turn out on to a floured bench and knead for a good 5 minutes (or until the dough forms a smooth ball). Place back into the bowl, cover with a tea towel and sit in a warm place for 1 hour (or until it doubles in size).
3. Once the dough has finish, take half the mixture and place onto a floured surface. With a rolling pin roll out to form a 1cm thick rectangle. Sprinkle with brown sugar and then the choc chips. Roll from the short end, tucking the dough in as you go to form a tight roll. Repeat with the second half of the dough.
4. Line a deep baking dish. Cur the roll into 2cm thick pieces and place into the baking dish. Make sure that each scroll is touching the other, this well help with the final rise.
5. Heat the oven for 5 minutes, then turn off (this is where you will do the final rise). Place the baking tray filled with scrolls into the heated (turned off) oven for 30 minutes for the final rise.
6. Remove the scrolls from the warm oven and brush with melted butter. Place into a 190 degree celcius (turned on) oven for 25 minutes or until lightly golden.
Allow to cool and then remove from the baking dish and break into individual scrolls.
Best eaten on the day of baking.
Freezer friendly – place into zip lock bags and freeze for up to 3 months.
Store in the fridge for up to 7 days. They will become a little dry and hard once stored in the fridge – simply heat in the microwave for 30 seconds before eating.
Makes approx 25 scrolls