We all have dirty secrets. Some times we need to tell those dirty secrets.
So here are my top three. I change into my PJs as soon as I get home from work. I am currently playing the Kendall and Kyle iOS game and I love it. I like to put cheese and bacon into most things.
That’s how it came to be that I was busy making cinnamon scrolls and then I looked at the dough and thought “What this really needs is some cheese…and some bacon.”. Then I put the sugar and the cinnamon away in the pantry and took out the bacon and cheese.
I know you’ve probably had cheese and bacon savoury scrolls before, but these are homemade and amazing. The dough is not as firm as the store bought variety, it has more of a crumb and borders between bread and cake. It’s a tasty explosion.
No need for them to be a secret anymore.
These can be served warm or cold. I served these hot with some sauce for dipping for the first day and then served the cold scrolls with a fantastic and fresh salad the next day for lunch. These also travel well and fit into lunch boxes easily.
- 410ml Lukewarm Water
- 90g Sugar
- 10g Yeast
- 2tsp Salt
- 1 Eggs
- 100g Vegetable Oil
- 6C Cake Flour
- For the Filling
- 4TBsp Barker's of Geraldine Tomato and Capsicum Sauce
- 3C Grated Cheese
- 8 Rashers of Streaky Bacon
- In a bowl, combine the flour and salt with a whisk.
- Add the yeast and sugar to the lukewarm water and allow it to activate (around 10 minutes) before adding the eggs and vegetable oil. Beat these together until just combined.
- Mix the liquids in with the flour using a wooden spoon or spatula until a dough forms and there are no dry spots left.
- Lightly flour a surface, turn your dough onto the surface and start to knead for 10 - 15 minutes*. Add a bit of flour if the dough becomes too sticky and wet while kneading.
- Form a rough ball with the dough and put the dough back into the bowl, covering it with a tea towel and storing it somewhere warm to rise. Check in on the dough to see when it has doubled in size (roughly an hour).
- Cook your bacon until crispy in either a pan or the oven and then roughly chop into pieces. Grate your cheese.
- When the dough is doubled, turn it out onto a floured surface and roll it out into a rectangle using a rolling pin.
- Spread the Barker's of Geraldine Tomato and Capsicum Sauce across the dough.
- Sprinkle cheese and bacon on top and then roll the dough up into a log.
- Cut into pieces (you can have larger or small pieces depending on your needs) and place open side down into a greased baking pan.
- Cover with the tea towel and allow to rise for about half an hour or until doubled in size.
- In the mean time, heat the oven to 180° and then pop the baking tray into the oven for 30 - 45 minutes.
- Check up on your scrolls regularly so they don't burn.
- Serve warm or cold.
- *The dough will start to change texture and become elastic. You will also be able to see a slight change in colour. You want the dough to be sticky but not too wet so try to knead with as little extra flour as possible.
These are also great when you have a few things lying around the bottom of the fridge that need using up. You can add mushrooms, tomatoes and different sauces. You can also leave the bacon out and hey presto it’s suitable for vegetarians.
Making these scrolls miniature would be great for parties or pot lucks. Serve them with some different dipping sauces and people will love how easy they are to eat.