7 February, 2016

Cheese and bacon scrolls

This is a very popular flavour combination and a very common bun in the bakery isle. But as always I enjoy making it all from the scratch at home. There is nothing like making soft bread at home. They always smell and taste better than the store bought ones.

As I find just ham and cheese is bit too mild for my liking, so I have added onions, green chillies and a bit of chilli flakes to give it some heat.

Cheese and bacon scrolls

The bread dough is a normal soft rolls dough. I always use my hands to knead the dough but you can use the machine with the dough hook. I find kneading very therapeutic and also it’s easier to feel when the dough is ready so you don’t over mix.

Cheese and bacon scrolls

 

I made these as a ‘tear and share’ bread, where all the scrolls are proved and baked to form one whole piece. But it is OK to bake them as individual scrolls as well. Just make sure the end is sealed properly else it might unwind during proving and baking, and the filling tend to fall out.

Cheese and bacon scrolls

 

About the yeast; if you are using fresh east, simply weigh three times of what I have used here, and fresh yeast can go straight in the flour. Instant dry yeast need 10 minutes in warm water to get activated.

Cheese and bacon scrolls
Serves 4
A savoury pull apart with cheese and bacon
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Prep Time
30 min
Cook Time
20 min
Total Time
2 hr 50 min
Prep Time
30 min
Cook Time
20 min
Total Time
2 hr 50 min
Bread
  1. 500g all-purpose flour
  2. 5g instant yeast
  3. 10g salt
  4. 5g oil
  5. 300g water
Filling
  1. 1 cup ham cubed
  2. ½ cup shredded cheese
  3. 1 onion chopped
  4. 2 green chillies chopped finely
  5. 1 tsp. red chilli flakes
  6. ½ tsp. garlic powder
Instructions
  1. Mix yeast with ¼ cup of water and set aside until activated (10 minutes roughly).
  2. In a large bowl, mix flour, salt, yeast, oil and mix well.
  3. Add water little by little and keep mixing until everything binds together.
  4. Take the dough on to a floured surface and knead for about 8-10 minutes until the dough is smooth and not sticky anymore.
  5. You can do the window test to see the gluten development. Take a piece of dough and stretch using fingers to see how thin you can stretch it.
  6. Once the dough is ready, place in the same bowl and cover with a plastic wrap.
  7. Keep in a warm place until doubled in size. (I place this in a microwave with a cup of boiling water)
  8. Mix all the ingredients for the filling and set aside.
  9. Preheat the oven to 210 °C.
  10. Once the dough is doubled in size, place it back on a floured surface.
  11. Roll out to a rectangle.
  12. Spread the filling evenly and roll the dough.
  13. Cut 11/2 - 2 inch pieces using a serrated knife.
  14. Place scrolls snuggled up on a tray and place in a warm place until risen (about 40 minutes).
  15. Then bake for about 20 minutes or until tops are light golden brown.
  16. Once baked, remove from the tray and let cool on a wire rack.
Notes
  1. Place leftovers in an airtight container and refrigerate. Reheat in the oven before serving.
Voddy's Kitchen http://voddyskitchen.com.au/

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