Holy Scrolly – try these scroll recipes

Lunch Lady Blog - Holy Scrolly - Issue 7

CHEDDAR + MISO SCROLLS

• 1 cup self-raising flour

• 3/4 cup Greek yoghurt

• 3 tbsp hatcho miso

• 3/4 cup cheddar cheese, grated 

• 1 tbsp sesame seeds

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.

2. Line a baking tray with baking paper.

3. In a mixing bowl, mix flour and yoghurt together to form a ball. 

4. Tip dough out onto a lightly floured surface, and knead it for 5–8 minutes.

5. Roll the dough out into a rectangle about 5mm thick.

6. Spread the miso across the dough, and sprinkle cheese over the top.

7. Roll into a long log.

8. Cut the log into about 12 scrolls.

9. Place the scrolls snug together on the baking tray lined with baking paper.

10. Sprinkle scrolls with sesame seeds.

11. Place the tray in the oven for 20 minutes, or until golden.

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Lunch Lady Blog - Issue 7 - Holy Scrolly

CINNAMON + CARDAMOM BUNS

Makes 15-20

For the buns:

• 2 1/2 tsp instant yeast 

• 1 tsp ground cardamom

• 1/4 tsp sea salt

• 1 cup milk

• 70g / 2.5oz salted butter

• 1/4 cup maple syrup

• 3 cups white spelt flour 

For the filling:

• 3 tbsp maple syrup

• 50g / 1.8oz salted butter

• 1 tbsp ground cinnamon

• 1/2 tsp ground cardamom

For the egg wash + topping:

• 1 egg, lightly beaten

• 2 tbsp raw sugar

1. Add ground cardamom, salt and yeast to a large bowl. 

2. In a small saucepan, melt butter with milk and maple syrup to a lukewarm temperature. 

3. Pour melted butter over the yeast and stir to dissolve. 

4. Sift 2 cups of spelt flour into the yeast mix to form a dough. 

5. Slowly add the rest of the flour, and knead until soft and no longer sticky. 

6. Cover bowl with plastic wrap and pop in a warm spot to rest for an hour.

7. Once the dough is ready, place the filling ingredients in a small saucepan and heat until just melted. Set aside to cool. 

8. On a well-floured surface, roll the dough into a large square, about 5mm thick. 

9. Spread the cinnamon butter across the surface of the dough. 

10. Fold the dough over itself into thirds. 

11. With a sharp knife, cut the dough into 2-3cm long strips. 

12. Pick up one strip at a time, and stretch and twist around about 3 times. 

13. Tie the strips into a loose knot-shaped bun.

14. Put the buns on a baking tray lined with baking paper, cover with a tea towel and rest for 30 minutes. 

15. Preheat oven to 220°C / 425°F / Gas Mark 7.

16. Once buns have rested, brush each with egg wash and sprinkle with raw sugar. 

17. Bake for 8-10 minutes or until golden.

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Lunch Lady Blog - Holy Scrolly - issue 7

BEETROOT + CHOCOLATE SCROLLS

Makes 20 scrolls

For the scrolls:

• 4 1/2 tsp instant yeast 

• 1/4 cup warm water

• 1 tsp raw sugar

• 1 cup beetroot, pureed

• 1 egg, lightly beaten

• 1 cup buttermilk

• 1/2 cup raw sugar

• 1/4 cup butter, melted

• 1 1/2 tbsp orange zest

• 1 1/4 tsp sea salt

• 3 1/2 cups plain flour

• 2 1/2 cups white spelt flour

For the filling:

• 1/2 cup brown sugar

• 1 tbsp ground cinnamon

• 200g / 7oz dark chocolate, chopped

• 20g / 0.75oz butter, melted

For the egg wash:

• 1 egg, lightly beaten 

1. In the bowl of a stand mixer, dissolve the teaspoon of raw sugar in warm water and sprinkle the yeast over the top. Allow to stand until mixture begins to bubble—about 5 minutes. 

2. Add beetroot, egg, buttermilk, the 1/2 cup of raw sugar, butter, orange zest and salt to the yeast mixture and mix together with the paddle attachment.

3. Add about half the flour and continue to mix. 

4. Switch to the dough hook attachment and add the rest of the flour. Knead until dough comes together and forms a ball—about 5 minutes. 

5. Turn dough out into a lightly greased bowl, cover with plastic wrap and pop in a warm spot to rest for 1–2 hours.

6. To make the filling, combine the brown sugar and cinnamon until there are no lumps. 

7. Stir in the chocolate, and set aside.

8. Once the dough is ready, divide it into two portions. 

9. On a lightly floured surface, roll each portion into a rectangle. 10. Brush the melted butter, for the filling, on each rectangle and sprinkle with chocolate mixture, leaving a 1cm border around the edges. 

11. Roll up dough lengthwise, pinch the seams shut and place seam-side down. 

12. Cut each log into 12 bits, alternating cuts on the diagonal. 

13. Preheat oven to 200°C / 400°F / Gas Mark 6.

14. Pop scrolls at least 5cm apart on baking sheets lined with baking paper. 

15. Cover with a tea towel and leave to rise again for 30 minutes. 

16. Brush with egg wash and sprinkle with raw sugar.

17. Bake for 14-18 minutes, until light golden. Serve warm. 

18. Store leftovers in the freezer, wrapped in foil, and reheat in the oven when ready to serve.

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HAM, GRUYERE + PICKLE SCROLLS

• 1 cup self-raising flour

• 3/4 cup Greek yoghurt

• 5–6 tbsp mustard pickle, or chutney of your choice

• 100g / 3.5oz smoked ham, thinly sliced

• 3/4 cup Gruyere cheese, grated (or you can just use whatever cheese you have)

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.

2. Line a baking tray with baking paper.

3. In a mixing bowl, mix flour and yoghurt together to form a ball. 

4. Tip dough out onto a lightly floured surface, and knead it for 5–8 minutes.

5. Roll the dough out into a rectangle about 5mm thick.

6. Spread pickles and ham across the dough, and sprinkle cheese over the top.

7. Roll into a long log.

8. Cut the log into about 12 scrolls.

9. Place the scrolls snug together on the baking tray lined with baking paper.

10. Place the tray in the oven for 20 minutes, or until golden.

These recipes are from Issue 7 of Lunch Lady. You can order the mag from our shop here OR you can download our app here and have digital issues of Lunch Lady on your phone!

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