Just like the full cream milk, cheese and butter version, these lactose free scrolls are flaky, buttery deliciousness. Best eaten while still warm with something a little saucy. 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.
The version pictured is made with Gluten Free World Traditional Brown Bread mix which adds a wonderful depth to the flavour and pairs so well with the cheese. Like with a roll or loaf, I find the brown bread mix may take up to 50% longer to prove before baking and the rise will not be quite as the White Bread mix. This certainly does not detract from the texture, flavour and overall enjoyment.
Liddell's lactose free Pizza Cheese mix and Nutellex Buttery spread was used in this version.
Dough Ingredients
300 grams water
10 grams sugar
3 grams yeast
2 grams vinegar
1 large egg, beaten and at room temperature
50 grams caraway seeds
1/2 teaspoon salt
345 grams Gluten Free World Traditional Brown Bread mix (or substitute White Bread mix)
25 grams olive oil
Filling Ingredients
50 grams Buttery Nuttelex, room temperature
120gm lactose free cheese, grated and at room temperature
Egg glaze: 1 egg, beaten
Directions
Preheat the oven to 200 degrees celsius and line a 20cm square pan.
Warm the water and sugar 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 water.
Weigh the bread flour into a large bowl, add the salt and caraway seeds. Mix to combine and then set aside.
Once the yeast blooms, add the vinegar, olive oil, and egg.
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. Used a stand mixer but by hand is equally as good.
Roll or flatten the dough out into a rectangle approximately 30cm x 20cm in size.
Trim the dough so you have a neat rectangle, pop the excess dough aside under a damp towel.
Brush with the softened spread, leaving the long edge farthest from you free of any spread.
Sprinkle the grated cheese over the spread, also avoiding the long edge
Starting with the long edge nearest to you, roll the dough tightly into one long log, being careful to keep the filling inside.
Cut into 9 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 45 minutes until golden brown.
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.
Note: use any excess dough trimming to make one or two rolls. Prove and bake as above but reduce the cooking temperature to 30-35 minutes as these will take less time.