Posts Tagged ‘Dough’

I have had a LOT of people ask me about the dough that I use for baking various rolls and scrolls for my kids. I serious get asked about once a fortnight, and have shared the recipe on my personal Facebook page, but decided it was about time I put it on the blog.

I use the same dough for pretty much anything bread based, particularly scrolls and rolls for my kids’ lunch boxes.

Dough recipe

350mL water
1 lightly beaten egg
2Tbl sp oil
1 tsp salt
2 Tbl sp sugar
600g bread flour
3Tbl sp milk powder
1 tsp bread improver
21/4 tsp dry yeast

I do it in a bread machine, placing the ingredients in the tin in the order listed, but I am sure you could just mix it well in a large bowl, let it double in size, knock it down, let it rise again.

To make cheese and bacon rolls, I portion out the dough 9you can go as small or as large as you wish). I allow them to double in size before before topping them with diced bacon and grated cheese, and baking at about 190 (degrees celcius) until they have risen, and are golden. It usually takes about 15-20mins in my oven.

To make cheese and Vegemite scrolls, I divide the dough into 2 pices when I take it out of the bread machine, and roll them out into rectangles roughly 30x40cm. I spread them with Vegemite, and sprinkle with grated cheese before rolling up and slicing into roughly 1.5-2cm thick scrolls. I lay them on a lined tray, loosely covered in greased cling wrap until they double in size, then bake.

Sometimes, I use the dough to make pizza bread. To do this I grease a bread tin, and place some dough in the base. I press it out to about an inch thick, then top with pizza sauce and a selection of toppings, before baking.

The Organised Housewife

Today was the perfect baking day. The sun was nowhere to be seen, and instead the sky was filled with grey clouds and intermittent rain. So, like I said, the perfect day for baking.

I spent most of the afternoon in the kitchen making scones. Lemonade scones, m&m scones, and pumpkin scones. I used the same (well, almost) basic recipe for all three varieties too!

I used this very basic lemonade scone recipe, and altered it where appropriate.

3 cups Self Raising flour

1 cup thickened cream

1 cup lemonade

I combined all ingredients in a bowl, and used a bread and butter knife to mix into a sticky dough.

I turned the dough out onto a floured pastry mat and kneaded the dough until it became soft and smooth, rolled it out until it was about 3cm thick, then used a scone cutter dipped in flour to cut my scones.

Scones were baked in a 200 degree (celcius) oven for 12-15 mins, until lightly golden. You can tell if they are done as they sound hollow when you tap the bottom.

I used the exact same recipe and cooking directions for the m&m scones, and just added the m&ms while combining the other ingredients. I didn’t measure these, just put in what I thought would work.

For the pumpkin scones, I again used the same basic recipe, but substituted the lemonade for just over 1 cup of mashed pumpkin.

To prepare the pumpkin, I removed the skin and seeds, and chopped the flesh into large chunks. I placed these in a microwave safe bowl, and loosely covered in cling wrap. I cooked the pumpkin until it was soft, and easy to mash with a fork. I chose to cook it in the microwave, as I find it brings out the natural sweetness of the pumpkin, something I can’t achieve with boiling.

When the pumpkin was cool, I added it to the flour and cream, and combined them in a bowl, before turning out onto a well floured pastry mat. This dough was a lot wetter than the other batches, so I kept sprinkling self raising flour into the dough as I kneaded it, until it became nice and smooth, and was no longer sticky. Be sure to be gentle while doing this, as over kneading can result in tough/hard scones.

Of course, after all this hard work in the kitchen, it was really nice to sit down with a cup of coffee, and enjoy the fruits of my labour. I served the lemonade scones with jam and whipped cream, and we ate the pumpkin scones warm with butter. I also like golden syrup as an alternative on both the lemonade and the pumpkin scones. The kids at the m&m scones with nothing on them, but I think they’d be great with nutella 😀