Ohhh my dear readers, I luuuuv food and I have some real heart warming yummyness for you today! I make both these savoury and sweet scrolls at the same time, and serve them for lunch. We can all pick and choose what or in what order we eat them. They are at their best when still warm from the oven. Gosh, it's hard to stop then! They are so easy to make, so do give it a go, and let the kids help :-).
Choose one large mugs from your cupboard.
In your bread machine, put, in this order:
- 1 mug water
- 1.5 tsp salt
- 1 tbsp brown sugar or glucose powder (for more on why I use glucose, see this great blog)
- 1 tbsp oil
- 1 mug wholemeal flour
- 1.5 mug high grade white flour
- 2.5 generous tsp yeast
Set your machine to the dough making setting and let it do its thing (I am SO addicted to my bread machine!).
For Savoury Scrolls:
Roll out into an oval shape.
- aioli
- tomato sauce
- mustard
- mayonnaise
- tomato paste
- tapenade (olive paste)
- pesto
- etc.
- grated cheese
- finely chopped fried onions
- finely chopped ham or bacon
- etc.
To cut evenly and without squashing your "sausage", here's a trick a dear friend once gave me and it changed my life! (that's only a slight exaggeration) Cut a long piece of sewing thread, and fold it onto itself three times. Slide it under the "sausage" to the desired scroll thickness, cross both ends over, and squeeze. Ta daaaa!
For Sweet and Sticky Scrolls:
Roll out into an oval shape.
In a pan, melt together:
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp golden syrup (or liquide glucose - for more on why, see this great blog)
- 1 tsp vanilla essence
Spread 3 or 4 tbsp of mixture onto your oval dough. Pour the rest into a greased round baking dish.
Turn over the sweet scrolls rapidly onto a serving place, before the caramel hardens.
Bon appétit!
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