Cheese and Tomato Scrolls

Ingredients

• 330 mllukewarm water
• 2 1/2 tbspsugar (or the same amount of honey or maple syrup)
• 8 g (2 1/2 tsp)instant yeast (or 16 g / 4 tsp Surebake yeast)
• 635 ghigh-grade flour
• 2 tspground cumin
• 1 1/2 tspfine salt
• 125 mlunsweetened yoghurt
• 200 gstreaky bacon (or ham, or omit)
• 3/4–1 cup (about 180–240 ml)sweet chilli relish (or tomato relish or caramelised onions)
• 3 tbsptomato paste (optional)
• 2spring onions, white and green parts
• 20 g (about 1 cup)fresh thyme (or fresh basil, another herb, or 1 tbsp dried herbs)
• to tastesalt and pepper
• 250 ggrated cheese

Instructions

1. 1

   Activate the yeast

   Put the lukewarm water and sugar in a large bowl and mix to combine. Stir in the yeast. Leave instant yeast for 5 minutes, or Surebake yeast for 10 minutes, until it floats to the top; the Surebake mixture should also look slightly foamy.

2. 2

   Mix the dough

   Add the flour, cumin, salt and yoghurt to the yeast mixture. Mix with a bread-and-butter knife until a dough forms and the ingredients are roughly incorporated.

3. 3

   Knead the dough

   With a mixer, use a dough hook to knead on low-medium speed for 9–10 minutes. To knead by hand, turn the dough onto a lightly floured bench and work it with the palms of your hands for 10–12 minutes.

4. 4

   Manage stickiness

   Try not to add extra flour while kneading. If the dough is very sticky, add flour a tablespoon at a time, up to 3 tablespoons; a slightly sticky dough is preferable to a stiff one.

5. 5

   Cover the dough

   When the dough is stretchy, shape it into a ball and place it in a clean bowl. Cover with a tea towel or bowl cover.

6. 6

   Let it rise

   Leave the covered dough to rise for 1 1/2–1 3/4 hours, until it has doubled in size.

7. 7

   Cook the bacon

   If using streaky bacon, roughly slice it into strips and fry until its juices have evaporated. Let it cool slightly. If using ham, cut or tear it into rough chunks.

8. 8

   Prepare the tray

   Line a 30 x 25 cm tray with baking paper. A tray of this size helps the scrolls bake evenly, and placing them fairly close together supports their rise.

9. 9

   Roll out the dough

   Once risen, turn the dough onto a lightly floured bench and roll it into a 30 x 40 cm rectangle.

10. 10

    Add the fillings

    Spread the sweet chilli relish and tomato paste over the dough. Scatter over the bacon and spring onion, then add the thyme and cheese. Season generously with salt and pepper.

11. 11

    Shape the scrolls

    Roll up the dough, then use a serrated knife to cut it into 12 even pieces. Arrange them evenly spaced on the prepared tray.

12. 12

    Rise again

    Cover the scrolls and leave them to rise for 45 minutes.

13. 13

    Bake the scrolls

    As the scrolls rise, heat the oven to 175 °C on the bake setting or 165 °C on fan bake. Bake the risen scrolls for 28–30 minutes.

14. 14

    Cool and serve

    Leave the scrolls to cool for 5 minutes before serving. They are best warm.

What are cheese and tomato scrolls?

Scrolls are savoury filled breads made by spreading a topping over rolled dough, rolling it into a log and cutting it into individual rounds. This version pairs relish and tomato paste with bacon, herbs and cheese.

The method uses a straightforward enriched yeast dough rather than pastry. Yoghurt gives the dough a tender character, while the two rises help it bake up light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 18g protein, 47g carbs, 14g fat.

The flour and sugar provide most of the carbohydrates, while the cheese and bacon contribute much of the fat and protein. Pair a scroll with salad or vegetable soup for fresh produce alongside it.

Getting the dough right

Hydration: The dough may feel a little sticky while you knead it. Add extra flour sparingly, no more than 3 tablespoons, so the baked scrolls do not turn dense.

Kneading: Work the dough for the full 9–10 minutes in a mixer or 10–12 minutes by hand. It should become stretchy before you leave it to rise.

Relish and filling choices

Relish: Sweet chilli relish brings both sweetness and a mild chilli note; tomato relish or caramelised onions can stand in. Tomato paste is optional, so leave it out if you do not have any.

Bacon: Fry streaky bacon until its juices evaporate, then cool it slightly before adding it to the dough. Ham needs no frying: cut or tear it into rough chunks.

Herbs: Fresh thyme is the specified choice, but fresh basil or another favourite herb also works. If using dried herbs, use 1 tablespoon.

Rolling and cutting evenly

Rectangle: Roll the risen dough to 30 x 40 cm so the filling can be spread in an even layer. Keep the edges reasonably tidy to make a more consistent roll.

Slices: A serrated knife helps cut through the soft dough and filling. Aim for 12 similar pieces so they cook at roughly the same rate.

Two rises, two cues

First rise: Leave the covered dough for 1 1/2–1 3/4 hours, looking for it to double in size rather than relying only on the clock.

Second rise: Once cut and arranged, cover the scrolls for 45 minutes. They should look puffier before they go into the oven.

Baking and serving

Oven: Use 175 °C on the bake setting or 165 °C on fan bake, and bake for 28–30 minutes. The recipe gives time and temperature but no separate visual doneness test.

Tray: A 30 x 25 cm tray keeps the scrolls fairly close together, which helps them rise, while leaving some space between them. Let them stand for 5 minutes before serving warm.

Alongside: Serve one as a snack or pair it with a simple salad or vegetable soup for a more rounded meal.

Recipe notes & tips

• Measure the tray and aim for the specified 30 x 25 cm size so the scrolls sit close enough to rise well.
• Let fried bacon cool slightly before scattering it over the dough.
• Spread the relish and tomato paste across the dough without pressing hard enough to tear it.
• Use a serrated knife to cut the rolled dough into 12 pieces.
• Keep extra flour to a minimum during kneading, adding it only a tablespoon at a time if the dough is very sticky.
• Warm leftover scrolls under the grill the next day, as suggested in the recipe.

Variations

• Use ham: Replace the streaky bacon with ham cut or torn into chunks.
• Skip the meat: Leave out the bacon for a meat-free filling.
• Change the relish: Use tomato relish or caramelised onions instead of sweet chilli relish.
• Swap the herbs: Use fresh basil or another favourite fresh herb in place of thyme.
• Use dried herbs: Replace the fresh herbs with 1 tablespoon of dried herbs.
• Adjust the spice: Omit the cumin or replace it with another spice.

Common mistakes to avoid

• Adding too much flour: The dough can become stiff; add extra only a tablespoon at a time, up to 3 tablespoons.
• Under-kneading: The dough may not become stretchy; knead for the full 9–10 minutes in a mixer or 10–12 minutes by hand.
• Skipping the first rise: The dough needs 1 1/2–1 3/4 hours to double before rolling.
• Cutting unevenly: Slices of very different sizes may bake unevenly; divide the roll into 12 similar pieces.
• Using a much larger tray: The scrolls may sit too far apart; use a 30 x 25 cm tray as directed.
• Serving straight from the oven: The filling will be very hot; let the scrolls cool for 5 minutes first.

How to store

Store leftover scrolls in a plastic bag or sealed container. The recipe recommends warming them under the grill the next day; it does not specify a longer storage period.

Frequently asked questions