Kelly

                                         Cinnamon, brown sugar and chocolate scrolls.

First, the dough recipe:

5 cups good plain flour
1 tablespoon yeast
1 teaspoon salt
3 tablespoons sunflower oil
1 tablespoon white sugar
2 cups nice warm water

Mix all ingredients (I use my mixmaster with the dough attachments but you can also mix by hand). Leave in kneader for 5 minutes or knead for 5 mins by hand. The dough should be really soft and stretchy. Take dough out, oil the bowl and cover with oiled glad wrap. Leave until doubled (usually an hour or so).

Cut the dough in half if you want to mix up your rolls or scrolls.

Cheese and bacon scrolls:
Roll out your half piece of dough into a rectangle on a well floured bench. Melt 1 tspn butter and spread on. Sprinkle with 2 – 3 rashers chopped bacon and grated cheese. Use whatever cheese you like,  obviously a stronger cheese gives a stronger flavour. Roll carefully into a log shape and cut slices. Place on a greased or baking papered tray and bake at 190 degrees celscius until golden on top. Cool on a rack.

Cinnamon and chocolate scrolls:
Once again, roll out your half piece of dough into a rectangle and spread with melted butter. Sprinkle with brown sugar and cinnamon (to your taste) and grate cooking chocolate over. Roll into log and slice pieces. Place on tray (greased or papered) and bake as for the cheese and bacon.
If you want to get fancy you could drizzle icing, caramel, or sugar glaze on top.

Other applications for this dough:

Roll into little buns for dinner or soup rolls.
Roll into crescents with parsley, chutney, chives, feta, olives…. you see where I’m going with this – you can top it with whatever you like!
Other scroll ingredients could be sultanas, apples, walnut, dried fruits, jam, chocolate……..

Enjoy!