Thermomix Wholemeal Cheese & Vegemite Scrolls - double the love

The before shot...

 Scrolls are just about one of the easiest things to do in the thermomix and are great for lunches. Miss 5 loves finding cheese and vegemite scrolls in her school lunchbox, so today I attempted doubling this basic scroll recipe (with a few tweaks) so that I could make extra scrolls and pop them in the freezer to defrost later for quick lunchbox fillers.

The number of scrolls you make will depend on what size you roll your dough out to - I rolled mine out to an approximate 45cm x 30cm rectangle which gave me 18 large sized scrolls.

Ingredients:
200g whole wheat grain
500g bakers flour
360g warm water
3 teaspoons of dried yeast
2 good pinches of salt
2 teaspoons sugar
2 teaspoons oil (I use rice bran oil, but any would do)
Vegemite
2 cups grated cheddar cheese (or to taste)

Method:
Mill whole wheat grain for 1 minute on speed 9.
Add salt, bakers flour, yeast and sugar - in that order to prevent the salt deactivating the yeast.
Mix together for 15 seconds on speed 3.
Add water (make sure it's warm) and oil, mix together for 20 - 30 seconds on speed 8.
Turn dial to closed lid position and kneed (interval speed) for 2 1/2 minutes.
Remove dough and wrap in a silicon baking mat or place in an oiled glass bowl covered with glad wrap to prove for 30 minutes. I wrapped mine in a baking mat and popped it outside in the sun to help it along.
Preheat oven to 200 degrees and roll the dough into a rectangle. A 45cm x 30cm rectangle will give you approximately 18 large scrolls.
Spread vegemite over the dough to taste and evenly cover with grated cheese.
Starting at one end roll the dough up so that you have a log shape and cut into slices using a sharp knife.
Place the rolls flat and closely together on your baking mat or on trays lined with baking paper and allow to prove for a further 15 minutes. You might like to add a little extra cheese to the tops of the scrolls.
Cook for approximately 14 minutes.
To freeze, wrap each scroll individually with glad wrap, and then place in a snap lock freezer bag.

...and after

Thermomix Thursday: Ham & Cheese Pizza Scrolls

Ham & Cheese Pizza Scrolls

I've been playing around with different scroll recipes since our Thermomix made its arrival in the household, and I'm finally happy with this one. I like using whole wheat because I feel like I deserve extra 'good mum' points for using it, and the dough is really easy to work with. You can add any pizza style filling, or make classic vegemite and cheese scrolls using the same method. I whipped these up between breakfast and a feed for Very Little Miss, so they get extra points for being quick, but are so delicious that I've now had to hide them because they won't help me lose this baby weight.

Serves: Approximately 15 scrolls
Food Critic Rating: These received a big thumbs up from Miss 1 1/2 who inhaled two for lunch. Miss 5 ate hers, but said she would have preferred a vegemite sandwich. Crazy kid. The Chef was impressed.

Ingredients:
100g whole wheat grain
250g bakers flour
180g warm water
1 sachet of dried yeast (7g)
Pinch of salt
1 teaspoon sugar
1 teaspoon oil (I use rice bran oil, but any would do)
1/2 tub of tomato paste (or to taste)
100g ham, shredded (or to taste)
1 cup grated cheddar cheese (or to taste)

Method:
Mill whole wheat grain for 1 minute on speed 9.Add bakers flour, yeast, sugar and salt. Mix together for 5 seconds on speed 3.
Add water (make sure it's warm) and oil, mix together for 6 seconds on speed 8.
Turn dial to closed lid position and kneed (interval speed) for 2 minutes.
Remove dough and wrap in a silicon baking mat or place in an oiled glass bowl covered with glad wrap to prove for 30 minutes. I use a Bosco Baking mat - it's fantastic, slightly larger and approximately half the price of a Thermomat.
Preheat oven to 200 degrees and roll the dough into an approximate 30cm x 30cm square.
Spread tomato paste over the dough and evenly cover with ham and cheese.
Starting at one end roll the dough up so that you have a log shape and cut into 2cm slices using your spatula.
Place the rolls flat and closely together on your baking mat or on trays lined with baking paper, sprinkle with a little extra cheese and allow to prove for a further 10 minutes.
Cook for approximately 14 minutes.
Eat - they are delicious eaten warm out of the oven!

Roll the dough into a 30cm x 30cm square

Place the rolls closely together to bake

Cover with tomato paste, ham & cheese