These light and fluffy Cheese and Tomato Scrolls are so moorish and I cannot wait for you to try them. They are filled with chilli or tomato relish, bacon, herbs and cheese. A classic flavour combination that hits the spot every time. So what you are waiting for? Let's bake!
These Cheese and Tomato Scrolls are packed with amazing flavour and are the perfect treat to make for an easy dinner or to serve alongside a meal. Mix up the flavours and create what you love.
Want to try different flavoured scrolls?
Does pesto (penu amiami) and kirīmi tīhi (cream cheese) with a touch of kōrihi (spinach) sound a bit more like you? Then check out my Cheese and Pesto Scrolls.
Videography and photography taken by Sarah Henderson.
CHEESE AND TOMATO SCROLL INGREDIENT TIPS:
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
- Sugar: Use huka hāura (brown sugar), huka mā (white sugar), marahihi māpere (maple syrup) or mīere (honey) in the dough.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
- Tomato paste: This adds a deep tomato flavour but can be omitted.
- Tomato relish: Use anything here, chilli jam, tomato chutney, sun-dried tomato dip.
- Spring onion: Great for a hit of fresh onion flavour but it can be swapped for caramelised onions.
- Cheese: I use a pizza mix with different cheeses in it but use what you have. Add any old or dry ends of cheese that needs using up.
- Herbs: Fresh or dry herbs work perfectly in this recipe and as always, use what you love.
Expert Advice:
Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.
Follow the kneading times as they are written because the gluten needs time to develop properly. If you need some more tips, check out this How to Knead Dough post.
When hand kneading use the palm of your hands, not your fingers. The dough and hands seem to get much stickier when it is worked like that, so work those palms in to the dough.
Try and use a tray 25cm x 35cm so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise up, yielding a soft bun. If the tray is too large, the scrolls will rise outwards making them dry and flat rather than tall and fluffy.
Step by Step Instructions for Cheese and Tomato Scrolls:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Activate the Yeast:
Add the wai aromahana (lukewarm water) and huka (sugar) to a large bowl. Stir until the huka (sugar) is dissolved.
Add the īhi (yeast) then stir again until it is combined.
If you are using instant yeast, leave it for 5 minutes until the yeast has floated to the top.
If you are using surebake yeast, leave for 10 minutes until the yeast has floated to the top and is slightly floaty.
2. Add the dry ingredients:
Add the puehu parāoa (flour), kūmene (cumin), tote (salt) and miraka tepe (yogurt) in to the yeast mixture. Using a bread and butter knife, mix it all together until a dough forms.
3. Knead the Dough:
Knead the dough, once the dough is roughly incorporated.
If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 10 minutes on low-medium speed.
If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 – 12 minutes.
Kneading tip:
Try not to add any extra flour when you are kneading. If it is super sticky, only add a tablespoons of flour at a time (up to 3 tbsp) and continue kneading. Remember, a slightly sticky dough is better than a stiff dough.
4. Cover the dough:
Once the dough is lovely and stretchy (see the video for reference), mould it in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
5. First rise:
Rise for 1 ½ – 1 ¾ hours or until the dough has doubled in size.
6. Prepare the Bacon:
If you are using pēkana ropiropi (streaky bacon), chop it roughly in to strips and fry until all of the juices have evaporated. Cool slightly.
If you are using ham, cut it in to chunks or tear in to rough chunks.
7. Prepare the Tray:
Line a 30 cm x 25 cm tray with baking paper.
Note: Try and use a tray this size so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise better.
8. Roll out the dough:
Once the dough has risen, lightly flour a table or bench.
Roll out the risen dough to a 30cm x 40cm rectangle.
9. Add the Fillings:
Spread the kīnaki hirikakā reka (sweet chilli relish) and pē tōmato (tomato paste) on to the dough.
Sprinkle the pēkana ropiropi (streaky bacon) and riki amiami (spring onion) on top.
Add the tāima (thyme, or whatever herbs you are using) and the tīhi (cheese).
Finish with a good dose of tote me te pepa (salt and pepper).
10. Roll up the Dough:
Pōkaia te pokenga (roll up the dough).
Cut in to 12 even pieces with a serrated knife, add to the prepared tray and evenly space the scrolls apart.
11. Second Rise:
Cover with a tea towel and rise again for 45 minutes.
12. Bake the Cheese and Tomato Scrolls:
As they rise, preheat the oven to 170 °C.
Once the scrolls have risen, place them in the oven.
Bake for 28 – 30 minutes.
13. Serve the Scrolls
Leave the porotiti (scrolls) to cool for five minutes before serving.
These are best served warm. If you have any left over, store in a plastic bag or in a sealed container.
Toast them under the grill the next day to bring them back to life.
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DID YOU ENJOY THIS RECIPE?
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Cheese and Tomato Scrolls
Equipment
- 1 Rākau Pokepoke (Rolling Pin)
Ingredients
The Dough - Te Pokenga
- 1 ⅓ C (330 ml) wai aromahana (lukewarm water)
- 2 ½ tablespoon huka (sugar). This can be replaced with the same amount of honey or maple syrup.
- 1 small tablespoon (8g) īhi horo (instant yeast). This can be swapped for 16 g Surebake yeast.
- 4 ¼ C (635 g) puehu parāoa kounga (high grade flour)
- 2 tsp kumene kuoro (ground cumin). This can be swapped for another spice or left out completely.
- 1 ½ tsp tote (salt, fine)
- ½ C (125 ml) miraka tepe (yogurt, unsweetened)
The Scroll Filling - Te Puku o ngā Porotiti
- 200 g pēkana ropiropi (streaky bacon). This can be swapped with ham or left out completely.
- ¾ - 1 C kīnaki hirikakā reka (sweet chilli relish). I use Anathoth. This can be swapped for tomato relish or caramelised onions.
- 3 tbsp pē tōmato (tomato paste). If you don't have any, no worries, leave it out.
- 2 riki amiami (spring onion, white and green part)
- 1 C (20 g) tāima moata (fresh thyme). This can be swapped for fresh basil or your favourite herb. Or swap it for 1 tablespoon of dried herbs.
- Tote me te pepa (salt and pepper, to taste)
- 250 g tīhi kua waruwarutia (grated cheese).
Instructions
Activate the Yeast:
- Add the wai aromahana (lukewarm water) and huka (sugar) to a large bowl. Whakaranuhia (mix to combine). Add the īhi (yeast) and stir again.
- If you are using instant yeast, leave it for 5 minutes until the yeast has floated to the top. If you are using surebake yeast, leave for 10 minutes until the yeast has floated to the top and is slightly floaty.
Add the Dry Ingredients:
- Add the puehu parāoa (flour), kūmene (cumin), tote (salt) and miraka tepe (yogurt) in to the yeast mixture.Using a bread and butter knife, mix it all together until a dough forms. Once the dough is roughly incorporated, it is time to knead the dough.
Kneading the Dough:
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 10 minutes on low-medium speed.
- If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 - 12 minutes.
Kneading Tip:
- Try not to add any extra flour when you are kneading. If it is super sticky, only add a tablespoon of flour at a time (up to 3 tbsp) and continue kneading. Remember, a slightly sticky dough is better than a stiff dough.
Cover the Dough:
- Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
First Rise:
- Rise for 1 ½ – 1 ¾ hours, the dough should double in size.
Prepare the Bacon:
- If you are using pēkana ropiropi (streaky bacon), chop it roughly in to strips and fry until all of the juices have evaporated. Cool slightly.If you are using ham, cut in to chunks or tear it in to rough chunks.
Prepare the Tray:
- Line a 30 cm x 25 cm tray with baking paper. Note: Try and use a tray this size so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise better.
Roll out the Dough:
- Once the dough has risen, lightly flour a table or bench. Roll out the risen dough to a 30cm x 40cm rectangle.
Add the Fillings:
- Spread the kīnaki hirikakā reka (sweet chilli relish) and pē tōmato (tomato paste) on to the dough.
- Sprinkle the pēkana ropiropi (streaky bacon) and riki amiami (spring onion) on top.Add the tāima (thyme, or whatever herbs you are using) and the tīhi (cheese). Finish with a good dose of tote me te pepa (salt and pepper).
Roll up the Dough:
- Pōkaia te pokenga (roll up the dough).Cut in to 12 even pieces with a serrated knife and add to the prepared tray, making sure the scrolls are evenly spaced apart.
Second Rise:
- Cover and rise again for 45 minutes.
Bake the Scrolls:
- As they rise, preheat the oven to 170 °C.
- Once the scrolls have risen, place them in the oven.Bake for 28 – 30 minutes.
Serve the Scrolls
- Leave the porotiti (scrolls) to cool for five minutes before serving. These are best served warm. If you have any left over, store in a plastic bag or in a sealed container. Toast them under the grill the next day to bring them back to life.
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