This week I had a sudden craving for one of those cheesy/bready/tomatoey scroll type things and thought I would make some of my own to help refine my bread making skills.
I never-ever-ever have much luck when it comes to making bread; for all my effort, I’m always rewarded with a rock hard weird cakey rectangle thing…
However, my hard work and practice must be paying off as these little gems of bready goodness taste delish – they’re all fluffy and fresh, oozing with cheesy/pesto heaven!
Cheesy Pesto Scrolls
Makes: 12-15 scrolls
To make bread:
- 500g of strong bread flour (believe me, this makes ALL the difference!)
- 7g of dried yeast
- 2 tsp of sugar
- 2 tsp of salt
- 330ml of warm (tap) water
For scroll filling:
- Basil pesto
- Sundried tomatoes
- Fresh Bocconcini or Mozzarella
- Fresh basil leaves
To make the bread:
- Measure out the water and add the dried yeast to it. Stir and leave covered with a tea towel for 5-10 minutes or until it begins to go all bubbly and frothy.
- Meanwhile, combine the flour, sugar and salt in a bowl and mix well together. Make a well in the centre and pour in the yeast mixture.
- Mix this together with a large spoon until just combined, and then use your hands to bring together to form a loose dough.
- Turn the dough onto a floured surface and knead for a good 5-10 minutes or until the dough is smooth and springy. You may need to re-flour your surface a few times to prevent the dough from sticking to your hands and to the surface.
- Form the dough into a ball and place into a large bowl that has been lightly greased. Cover with lightly greased cling wrap and then a tea towel and leave in a warm place for 1 hour. (I place mine on a stool in front of a heating oven). This step allows the dough to prove (get all bubbly and fluffy) resulting in the dough doubling it’s size.
The scroll-filling bit:
- Once the hour is up, turn the dough out again onto a floured surface and lightly knead for a few minutes and with a rolling pin, flatten the dough into a large rough rectangle.
- Spread enough pesto on top of your doughy rectangle so that it reaches all four sides (how thick you want this is your choice). Next scatter bits of sundried tomato and bocconcini/mozzarella all over the top (again, it’s your choice for how much you want to add – my opinion is more the better!).
- From the longest edge of the rectangle, slowly roll the dough into a scroll like log.
- With a serrated knife, cut 3cm/1inch slices and place them side-by-side into pre-greased tins (using spray oil is fine). Add a leaf of basil on top of each for fancy presentation.
- Cover the scrolls with a tea towel and leave in your warm place to prove for the second time. Do this for about 10-15 minutes.
- Pop the scrolls into a 200C pre-heated oven and bake for 30 minutes.
- Remove from oven once done and eat as soon as possible!
This is my own recipe inspired by a few additional recipes I’ve followed through out the years.
Hot Cross Buns coming up in the next post!