See my heavenly scrolls!

I got this recipe from my mate Katy over at Mama Kat. She makes her scrolls with apple and cinnamon which I tried and enjoyed immensely. Unfortunately within hours of them coming out of the oven, my hungry hoards had devoured them!

This time I made a double mixture - which gave me roughly 30 mini-scrolls.

Now, if you want to make less - use Katy's recipe here

This is the one I'm using from here on in, because I like to make some freeze in lots of 2 for hubby's morning tea, 4 for me and the kids for afternoon tea or 5 for days in the car (like we're doing on Saturday to Farmgate).

Ingredients

5.5 cups self-raising white flour (use wholemeal if you wish)

2 tbs dried yeast, (2 x 7g sachet)

4 tbs caster sugar

100 g Weight Watchers Canola Spread (use regular butter if you wish)

1 cup skim milk, warmed (again, use regular milk if you wish)

1 cup buttermilk*

*buttermilk substitute can be 'made' at home by putting 1 tb white vinegar in a 1 cup measuring cup and filling with regular milk. Let sit for 5 mins then use in your recipe.

Method:

Put flour, sugar and yeast in a bowl and stir, make a well in the centre.

Heat your milk in the microwave until warm, and melt your butter/margarine/spread.

Add milks that and the butter into the well and stir in until well combined.

Put on kitchen bench and knead for 10 minutes or until the dough has an elastic consistency. (I only needed to do it for about 4-5 mins)

Put in clean glass bowl, cover with glad wrap and sit in a warm place (I put mine on outdoor table in winter sun) for about an hour or until it doubles in size.

Preheat oven to 200deg C.

Roll out your dough to a long oblong shape. Mine was about 40cm x 10cm. Position lengthwise and ensure it's floured underneath.

Put your filling on the bottom part of dough, leaving 2 inches at the top.

When your filling is done, roll from the bottom and slightly wet the top 2 inches to help seal the roll.

Cut into 10 pieces (serrated knife works best) and place on greased baking tray about 1cm apart in 2 rows

Bake for about 15 mins or until golden brown. Let cool slightly before separating.

Suitable to freeze

Fillings:

There are many variations - spinach and ricotta, pizza, strawberry jam and shredded coconut, caramel - I will be trying these down the track!

Katys' Apple/Cinnamon - does roughly 50% of above mix.

2 medium apples, (red), cored, finely chopped
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup brown sugar

(mix together and distribute)

Liss' ham cheese and mayo - does approx 1/3 of dough mix

1/4 cup grated tasty cheese

10 slices thin sliced processed ham (or any ham you like!)

2 tb Mayonnaise

6 leaves of basil, torn roughly

2 sprigs of oregano torn roughly

(Arrange in layers on dough in above order. When rolled, spray with canola oil and season with pepper and salt.)

Cheesymite - does approx 1/4 of dough mix

1/4 cup grated cheese

2 tb vegemite.

(spread vegemite, sprinkle cheese)

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