Posts Tagged ‘vegemite’

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

I had a monster day in the kitchen today, preparing freezer-friendly treats for the family.

Blueberry Yoghurt Muffins

Choc Chip Banana Muffins

 

Vegemite and Cheese, and Sweet Chilli Cheese Scrolls

For the scrolls, I used a sweet dough recipe from the book that came with my bread maker. I used half for the vegemite and cheese scrolls, and half for the sweet chilli cheese. After rolling and slicing, I place most of the scrolls in the freezer on a tray to flash freeze them, before storing them in a container in the freezer. I have taken some back out to thaw/rise slowly overnight, ready for baking tomorrow. If they are good, I will update you 🙂

All the muffins were also flash frozen, and stored in a container in the freezer…..well, all except the blueberry one that I ate…….warmed up…….and served with a dollop of vanilla ice cream! Mmmm

I think I might make some more scrolls tomorrow. I am thinking cinnamon, and maybe some pizza scrolls too.