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CHEDDAR CHEESE & BACON SCROLLS
Preparation time: 1.5 hours
Cooking time: 1 hour
Serves: makes 12 scrolls
Ingredients:
¾ cup full-fat milk
2 tsp instant dry yeast
1 tsp honey
350g plain flour
½ tsp salt
60g unsalted butter, softened
1 egg, lightly beaten
1/2 cup grated cheddar cheese
¼ cup diced bacon pieces
Method:
1.
Heat milk to lukewarm. Stir in the yeast and honey, then cover and leave in a warm place
for 5 minutes, or until foamy.
2.
Combine the flour and salt in a large bowl. Add yeast mixture and stir to form a dough.
Transfer dough to a floured surface and knead until smooth and elastic; about 6-8 minutes.
Cover and leave in a warm place for 15 minutes.
3.
Lightly grease the inside of the slow cooker bowl. Roll the dough into a rectangle roughly
20 x 30cm. Scatter evenly with the cheese and bacon then, starting from the long side, roll
into a log shape.
4.
Use a floured knife to cut the log into 12 even pieces, roughly 2cm thick. Evenly place the
pieces cut side down in the greased slow cooker bowl. Cover and leave in a warm place
for 1 hour, or until scrolls have doubled in size.
5.
Place the bowl into the slow cooker. Lay a tea towel over the bowl and fit the lid snugly on
top. Turn the heat to low and cook 45 minutes to 1 hour, or until the scrolls are firm and
cooked through.
Note: Scrolls can be browned or reheated in the oven if desired.
11
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