I got a bit overexcited when I received a breadmaker as a Christmas gift. While I still haven’t nailed a good loaf of bread in it, I have been totally putting it through its paces kneading endless amounts of dough for me. We’ve been making pizza on the regular, and these scrolls too. I’ve taken them to meetings when it’s my turn to bring a plate, we’ve had them for morning tea, for afternoon tea, and when guests arrive. I’ve also just stashed a whole unbaked batch in the fridge, to pull out when the need arises and bake fresh.
Sometimes I even find myself making a double-batch of dough on pizza night to make scrolls with for later. Only DO keep an eye on that business in the breadmaker, or it WILL rise over the top and out the edges and down the sides and before you know it, you’re covered in it and it looks like your kitchen has exploded. It’s anything but a-dough-able.
After that lame joke, I give you the recipe. Hopefully that will make amends.Print
A super-simple warm delight for cold afternoons. Nothing beats a cheese scroll! (Except maybe a cheese and vegemite scroll).
- 290ml lukewarm water
- 1 packet dry yeast
- 1 teaspoon sugar
- 3 cups plain flour
- 1 tablespoon olive oil
- 2 tablespoons butter, softened
- 2 cups grated tasty cheese
- 1 cup grated parmesan-style cheese
- 1/2 cup crumbled feta
- salt and pepper
- To make the scroll dough, add yeast and water with the sugar and let sit for five minutes.
- Meanwhile, in a large bowl, add the flour and the salt. Pour in the water and the olive oil.
(I did this in the breadmaker, but by hand just incorporate the ingredients until they come together).
- Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
- Put back in the bowl and cover. Leave to rise in a warm place until doubled in volume (half an hour to an hour). Gather your cheese supplies.
- Punch the dough down and give it a quick knead. Roll out into a large rectangle on a floured surface. I left it about a centimetre thick.
- Cover the dough with a light brush of softened butter. Then add grated tasty cheese right to the edges, but leaving a strip about a centimetre wide down one of the longest sides.
- Grate the parmesan over, and then add the crumbled feta. Sprinkle with salt and pepper.
- Roll up from the widest edge (sometimes I need a spatula or knife to help lift it off the bench if I’ve been a bit stingy with the flour) until you have a fat little roll.
- Slice crossways at one-inch intervals and lay them cut side down on a greased baking tray. Sprinkle the tops with a little extra grated parmesan, cracked pepper, and/or herbs.
- Bake at about 180C for 10-15 minutes, or until dough is cooked through and browned, and filling is piping hot. Yum!
Keywords: triple cheese scrolls, cheesy scrolls, pizza scrolls, cheese scroll, cheesy scroll recipe