Cheese and Tomato Scrolls

These Cheese and Tomato Scrolls are light and fluffy scrolls, rolled up and filled with chilli or tomato relish, bacon, herbs and cheese.

Course Side Dish

Cuisine Bread

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Prep Time 30

Cook Time 25

Rising Time 2 15

Total Time 3 10

Servings Savoury 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.