Hands up who loves a flaky, buttery roll with a hearty soup, ragu or stew? Well now. Let me introduce you to Caraway & Cheddar scrolls. Best eaten while still warm with your saucy dish of choice. And yes, they freeze well… if you have any leftovers!
These would be the bomb with a beef goulash, a lamb stew or something slow cooked and saucy. Now I don't know about you but I can't refuse something slow cooked and saucy.
These are made with my favourite FG Roberts Traditional Bread mix and I’m dying to try this out on the new wholemeal bread mix that’s coming in their range.
Dough Ingredients
275gm whole milk
1/2 teaspoon sugar or honey
6gm yeast
6gm vinegar
2 large eggs (110g), beaten and at room temperature
3 teaspoons caraway seeds
1 teaspoon salt
330gm FG Roberts traditional bread mix
85gm melted butter, unsalted and at room temperature
Filling Ingredients
30gm melted butter, cooled to room temperature
120gm cheddar, grated and at room temperature
Egg glaze: 1 egg, beaten
Directions
Preheat the oven to 200 degrees celsius and line a 20cm round pan.
Warm the milk and sugar (or honey) to 40 degrees celsius, then add the yeast.
Cover and leave until the yeast starts to bloom. It should look like a layer of cream on top of the milk.
Weigh the bread flour into a large bowl, add the caraway seeds. Mix to combine and then set aside.
Once the yeast blooms, add the vinegar, melted butter, eggs and salt and gently mix to combine.
Make a well in the dry mixture and add the wet mixture.
Gradually work the dry into the wet mixture, until the flour and seeds are incorporated and the dough pulls away from the sides of the bowl.
Turn out onto a floured surface and knead the dough for at least 5 minutes until it’s smooth and elastic.
Roll or flatten the dough out into a rectangle approximately 30cm x 20cm in size.
Brush with the melted butter, then sprinkle the cheddar cheese over the dough.
Starting with the long edge, roll the dough tightly into one long log, being careful to keep the filling inside.
Cut into 6-8 equal portions. I use a piece of dental floss to cut my scrolls which retains the shape.
Place into the prepared pan and cover with oiled cling film or a damp cotton towel.
Leave in a warm place until double in size.
Once the rolls are doubled, brush the tops of the buns with beaten egg.
Lightly spritz with some water and place in the oven.
Turn the oven immediately down to 175 degrees celsius and bake 35 -40 minutes until golden
Remove from the pan immediately and onto a cooling rack.
Let the rolls cool until warm to the touch before serving.
These are best served warm or at room temperature.
TIP: a small pan of water in the bottom of the oven will help maintain moisture in the rolls.