Savoury Scroll

I read a book about how to make a dough a while ago. It highlights the importance of getting the water:flour ratio correct to yield a smooth and elastic dough. The simplest recipe is as below. Mixing all ingredients in no sequential order is a typical method. However, if you can prepare a yeast mixture before hand (mixing yeast with a little water), the result somehow is better! It is true!

Basic dough recipe

2 cups plain flour
1 tsp salt
2 tbsp sugar
1 sachet (7g) yeast
1/2 cup luke warm water

1 Make yeast mixture.
2 Combine flour, salt, sugar and water.
3 Pour in yeast mixture.
4 Knead for 15 minutes or until a smooth and elastic dough is formed.
5 Leave to double in size (usually 2-3 hours).

Once you have the dough, you can literally make anything out of it. One of the popular pastries is Cinnamon Roll. I don't mind the cinnamon scent, but I am more curious about the savoury taste this time. So, I decided to make cheesy bacon and mushroom scrolls instead. Mr T was the first person to taste the result. To my greatest relief, he loves them so much that he gobbled four at one time. I like this recipe a lot. It is definitely a must try!

Savoury Schroll

Makes 10

1 basic dough
1 cup diced mushrooms
2 slices short cut rindless bacon, fat removed and diced
3 tbsp olive oil
1 egg, beaten
Sprinkle of mozarella & cheddar cheese
Sprinkle of mixed herbs/smoked paprika
Sprinkle of salt and pepper

1 Punch down dough and roll out into a rectancle shape.
2 Brush surface with olive oil.
3 Spread diced mushrooms and bacon evenly.
4 Sprinkle mixed herbs, salt and pepper and cheese all over.
5 Roll pastry lengthways to form a log.
6 Cut crossways into 2cm thick slices.
7 Leave to expand for another 20 minutes.
8 Brush pastry with beaten egg.
9 Bake at 280C for 15 minutes.