Dazedrose
Ingredients
24 piece(s)
Bread Dough
- 450 grams lukewarm water
- 3/4 tbsp dry yeast
- 1 1/2 teaspoons salt
- 750 grams bakers' flour
- 100 grams olive oil
Filling
- 3 tablespoons tomato paste
- 300 grams Tasty cheese
- 250 grams Diced bacon
- 10 slices salami
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6
1h 55min
Preparation 1h 30minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Describe the preparation steps of your recipe
1. Place water and yeast into the bowl, and heat 3 mins/37'c/speed 1
2. add salt, baker's flour and oil olive and mi 6 sec/speed 6, then knead 2 mins/
"Dough mode" 1. While the dough is proofing, take 250grams of your favourite cheese, cut into strips, and crop in the bowl 7 sec/speed 7. Place to the side
2. Next take your diced bacon (I buy mine in bulk so it's frozen) and salami, and crop for 5 sec/speed 7
3. Add cheese into bowl and mix on
"Gentle stir setting" for 10sec/speed 3 till combined
1. Once proof, knead the dough slightly, then spilt into two even pieces, placing one to the side.
2. Roll out the first half of the dough in a rectangle till it's about 3-5mm thick
3. Use the tomato pasta, covering all of the dough. You can use whatever type you like, even adding herbs or garlic to it. My kids just like plain tomato paste
4. Half the filling mix, and place on the dough, spreading it out like you did the tomato paste
5. Once the filling is even over the dough, use a blunt knife and cut the dough in to strips, between 4 to 5 cm.
6. Start from one end, and roll the dough onto itself. Don't worry to much if they look messy... it's rustic
7. Place the rolled scroll into a muffin tin.
8. Follow for the rest of the first lot of dough, and the same with the second lot of dough
9. Once all prepared place in the oven, for 15-25 mins, though this is dependant on your own oven.
10. Once golden, take out and allow to cool. I freeze these for the kids lunches, which defrost nicely.
Bread Dough
Filling
Assembly
Accessories you need
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Spatula TM5/TM6
buy now
Tip
I use 12 cup muffin tin.
This is a variation of the Herb & Butter Pull Apart in the BCB
You can use whatever ingredients you like or have. My kids just love the bacon and cheese, and Hubby says the salami just adds another level to the flavour.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentAmazing! ...
Amazing!
I made pizza sauce with Italian spices first and then made the dough without rinsing the bowl. 2 heaped teaspoons of dried yeast is enough for 750 grams of flour. I baked mine for about 18 mins at 180 Celsius.
Thank you for the recipe!
I added 3/4's of a tablespoon of yeast. When I...
I added 3/4's of a tablespoon of yeast. When I read some of the notes after doing this step I went into a panic as someone said it means 3 to 4 tablespoons of yeast instead? Anyway, the dough doubled in size after all so I was happy. I didn't get 24. The first half that I rolled out, I made about 6 rolls so I obviously didn't roll the dough out thin enough. The second I made 8 but I was really happy with the sizes. The instructions for the dough really weren't clear enough for me as I am a novice dough maker but basically (for those that are inexperienced like me) I pulled it out of the machine, placed it on my silicone matt in a warm spot and covered it in Glad Wrap (sorry to be using plastic...open to suggestions). The dough doubled within approx 45 mins. I used pizza sauce instead of tomatoe paste. I used ham instead of bacon to use it up after Christmas lunch (reverse speed 5 for 5 seconds) and added some extra ham as I didn't use any salami. Chopped up a red onion and added that too. They were a huge hit as both my son and husband mentioned they are better than baker's as they have more ingredients. Thank you for this recipe
I actually think the recipe should be edited to...
I actually think the recipe should be edited to include the correct amount of yeast.
As per other scroll recipes which use 750g bakers flour, they add 3 teaspoons of yeast.
Unfortunately, I only found this out after baking mine.
I used 3 quarters of a tablespoon. Which is how I read the recipe.
Which is only equal to 2 1/4 of a teaspoon. Which is actually a little too amount.
My dough did rise, but not to what I was expecting.
I proofed it for 1 hour in an oven on the rise dough setting, which was 30 degrees celcius.
They tasted delicious even though.
I used smoked bacon, and pineapple, along with garlic mixed with tomato paste and basil pesto as a base. Yum
Good recipe. Just made these and kids loved them....
Good recipe. Just made these and kids loved them. I love the idea of baking them separately in the muffin tin. I used three quarter tablespoon yeast - don't think it's 3 -4 tbsps - that's a lot of yeast! I let my dough rise for an hour. I rolled mine up before cutting but that's just my preference. Baked it @180c for 15-20mins
Tstar:I could have written the exact same as you...
Tstar:I could have written the exact same as you did 😂
oh well still yummy
Sara1980: I made these today with 400g plain flour...
Sara1980: I made these today with 400g plain flour and the rest wholemeal bread flour. They were great!
(No Subject)
great lunch box snack. Popped them in the freezer and they defrost well in lunch boxes. The yeast amount is always in question , I interpret it to be 3/4 of a tablespoon which I think equals 3 teaspoons for ease of measuring.
These are amazing! I didn't use salami. I am going...
These are amazing! I didn't use salami. I am going to try using garlic and chives next time. Dough comes out perfectly.
I added 3/4's of a tablespoon of yeast. When I...
I added 3/4's of a tablespoon of yeast. When I read some of the notes after doing this step I went into a panic as someone said it means 3 to 4 tablespoons of yeast instead? Anyway, the dough doubled in size after all so I was happy. I didn't get 24. The first half that I rolled out, I made about 6 rolls so I obviously didn't roll the dough out thin enough. The second I made 8 but I was really happy with the sizes. The instructions for the dough really weren't clear enough for me as I am a novice dough maker but basically (for those that are inexperienced like me) I pulled it out of the machine, placed it on my silicone matt in a warm spot and covered it in Glad Wrap (sorry to be using plastic...open to suggestions). The dough doubled within approx 45 mins. I used pizza sauce instead of tomatoe paste. I used ham instead of bacon to use it up after Christmas lunch (reverse speed 5 for 5 seconds) and added some extra ham as I didn't use any salami. Chopped up a red onion and added that too. They were a huge hit as both my son and husband mentioned they are better than baker's as they have more ingredients. Thank you for this recipe
I've made other scrolls before, but this was the...
I've made other scrolls before, but this was the first time I had made them in muffin tins. I think it's actually better and they will stay fresher longer because they are sealed all the way round. The combination of flavours was yummy and the kids loved them. Next time I might just do a pinch on the bottom to better hold the fillings in, but it wasn't like they all fell out. Will definitely be making these again.
These are just SOOOooooo GOOD!! A sprinkle Italian...
These are just SOOOooooo GOOD!! A sprinkle Italian seasoning and garlic powder takes them to the next level.
Easy and delicious! So good warm and straight out...
Easy and delicious! So good warm and straight out of the oven too. The family were fighting over these so next time I'll make a double batch. So, so good!
I hadn’t rolled scrolls like this or cooked in...
I hadn’t rolled scrolls like this or cooked in muffin tins before, it was great. Will need to grease the tin better next time as they stuck a little bit. Yum.
I used 3 tbs of yeast.
Hi, just wanted to ask a couple of questions...
Hi, just wanted to ask a couple of questions please. Is the yeast 3/4 of tablespoon ( three quarters of a tablespoon ) or 3-4 tablespoons of yeast?? Also the ingredients lists 300g of cheese but the recipe instructions states add 250g cheese to thermi and there is no mention of the other 50g. Is it 300g or 250g of cheese. Thanks
Awesome recipe. Made so many. Tried to cheat and...
Awesome recipe. Made so many. Tried to cheat and roll up in one log and then slice but they didn’t look very much like a scroll. Rolling them separately is definitely worthwhile. Might add a little cayenne pepper with the cheese next time for flavour as I didn’t have salami.
Made these last weekend minus the salami. Liked by...
Made these last weekend minus the salami. Liked by all and great for the lunches!
Absolutly delicious. I spread mine with low fat...
Absolutly delicious. I spread mine with low fat mayo and then topped with left over diced roast chicken and grated cheese
These were divine! Delicious dough stayed soft for...
These were divine! Delicious dough stayed soft for a day or two, and after freezing for lunches. I think the yeast should read ‘3 or 4 tbspn dry yeast ( originally I read it as three quarters).
Wow, just wow! Tried it today and i was a little...
Wow, just wow! Tried it today and i was a little skeptical to start of with but omg this recipe has the perfect amount of ingredients for the filling. I had salami so i skipped the bacon , i used a combination of colby and vintage cheese. This will be my Go to recipe for pizza scrolls.
First time making pizza scrolls! These are...
First time making pizza scrolls! These are fantastic
Thank you for sharing,
Delicious! At hit with everyone in our house.
Delicious! At hit with everyone in our house.
Fantastic recipe ... my kids love it as does my...
Fantastic recipe ... my kids love it as does my husband. It’s on a regular rotation at our house.
Absolute hit in my house, were eaten straight out...
Absolute hit in my house, were eaten straight out of the oven. Double batch next time so I can freeze some for lunches.
Mistymoo82:I used 180degC as this is the temp of...
Mistymoo82:I used 180degC as this is the temp of the pull apart bread recipe in the BCB, and it says that the scroll recipe is based on this. Hope this helps🙂
Delicious recipe. A batch made for dinner then the...
Delicious recipe. A batch made for dinner then the rest to be frozen for lunchboxes. Will double the filling ingredients next time to make more filling for lunches.
Am i blind or is there no oven temp in this recipe?
I'm wanting to make these, but want to use...
I'm wanting to make these, but want to use wholemeal bakers flour instead of white bakers flour. Has anyone tried these with wholemeal bakers flour before?
A hit with the kids!...
A hit with the kids!
I make these nice and thin, roll each slice and place on a tray. Then push gently with my palm to flatten slightly, so I can stack a couple in the lunch boxes and the lid closes🙂
These are one of our favourites, great lunch box...
These are one of our favourites, great lunch box snack
An absolute staple. Great recipe thank you. I make...
An absolute staple. Great recipe thank you. I make one long log and cut into 24, then bake cut side up on a baking tray.
Absolutely no fail recipe Thank you Everyone in...
Absolutely no fail recipe. Thank you. Everyone in the family loves them.
These are delicious!! Thank you! I omitted the...
These are delicious!! Thank you! I omitted the salami and added pineapple for a Hawaiian twist.
Kids love them! Lunch box
Kids love them! Lunch box favourites! So easy to make
Thank you for sharing family
Thank you for sharing family love them ,,i would made them again
Made a batch of these
Made a batch of these yesterday. And they are already gone. Absolutely beautiful.
While the flavour was really
While the flavour was really good, the dough was far too wet to enable it to be cut and rolled adequately so mine turned out looking awful.
Tasted great and kids loved
Tasted great and kids loved them. I had to check the BCB for a temperture and I needed to grease the muffin trays better next time. Will definitely make these again thanks
This is a fantastic recipe,
This is a fantastic recipe, they do not last long in our house ( I had planned to freeze them for school lunches but they did not get that far). I am going to try with ham, pinapple and red capsicum next time. YUM!
This is a great recipe! I
This is a great recipe! I cooked the first lot with tomato paste and found it a little overpowering. 2nd lot I tried a smear of sour cream and mild salsa instead of the paste. I preferred this flavour. (Didn't have any salami so didn't use that.)
Thanks for a great recipe!
Thanks for a great recipe! Glad it didn't require a 2nd proving..and still turned out great.
These are a delicious
These are a delicious lunchbox addition!
Thanks for sharing.
Jayne
These are so good my family
These are so good my family love them
Thanks for sharing these are
Thanks for sharing these are a big hit with all the family
I replaced the tomato paste
I replaced the tomato paste with quince paste, for a sweet edge on these savoury scrolls.
Family enjoyed these in lunches. I would make these again.