Savoury scrolls are classic lunchbox fillers. They also make the perfect snack for customers on the go. This endlessly-versatile recipe can be easy tailored to different tastes by adding your preferred filling/s.
|Ingredients||Weight (kg or L)|
|MAURI Continental Bread Mix||2.260kg|
|MAURI Dried Yeast||0.030kg|
|Pizza Sauce||As desired|
|BBQ Sauce||As desired|
Place Group 1 into a spiral mixer. Mix for 2 minutes on slow, followed by 6 minutes on fast.
Place the dough into an oiled plastic dough container. Book fold the dough, turn and book fold again. Allow to bulk ferment with the lid on for 30 minutes.
Book fold the dough, turn and book fold again. Dust with flour and press down the dough so that the bottom of the container is covered. Bulk ferment for another 30 minutes.
Tip out the dough onto a floured bench and scale and mould as required.
Evenly, spoon on pizza sauce, then top with diced ham, spinach, cheese and BBQ sauce.
Firmly roll to form a log. Cut diagonally into even 100g scrolls.
Bake for 20 minutes at 220°C with 10 seconds steam. After the 20 minutes open the damper and bake for a further 10 minutes.
Baking times will vary depending on the oven.
Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.
Target Dough Temperature: 28°C – 30°C
Dough Weight: 3790g (using dry yeast)
Yield @100g: 50 scrolls (dependent on how much filling is added)