Tips for making Scrolls

[BeezeeBee]

Made my first scrolls today. Viewed a couple of YouTube videos a few weeks ago. Most of them focused on making the dough. I was really after the technique of shaping the scrolls.

Anyway, I dived straight into it today. Nothing like learning from actual experience. I used the pizza dough from EDC as we love the taste. Substituted water with some buttermilk that was leftover from making butter. Used leftover sauce from Pasta and Meatball recipe and sprinkled grated Tasty cheese.

It was delicious.

But I need to finesse my process....

Problem 1: how do I roll out a rectangular dough? And how thick?
I was fiddling with the dough. Initially I halved the dough. When it looked too small, I combined. When I couldn't get anywhere close to rectangle - after starting from a ball - I reshaped the dough to a longish log before rolling

Problem 2: how to cut without squishing everything out?
I used a plastic pastry scraper to cut the rolled up log, about 1.5 cm wide. It was MESSY! I had to scrape sauce and cheese from my mat and return it to the scrolls

Problem 3: how far apart to place scrolls on the baking tray?
I placed them touching each other. Didn't do a second rise though. I sprinkled a bit more cheese on the scrolls and popped into 170c fan forced oven.

[Cornish Cream]

BZB there was a posting on the forum about scrolls here from Faffa with some great tips

[dede]

I was going to mention Faffa with her great tip of cutting the scrolls using cotton. It works perfectly and nothing gets squished.

[BeezeeBee]

Thanks CC and Dede. Will try that for cutting the long roll.

[Nikkit]

Beezeebee, I "try" to roll my dough out in a rectangle but it never really works. (My theory is if you are complaining about the shape of the scroll, then hand it over I'll eat it...shape doesn't make it taste any different!)

I used floss to cut my scrolls. Once I have the filled log on the bench I get a good length of floss - don't use the minty stuff - it tastes funny - pass it under the log, bring it up and over and cross over in the middle like you are going to tie a granny knot. Pull tight and it will cut through the log without squishing it. Carefully place it on the tray - I don't let mine touch as I like to freeze them separately when they cooked and cooled - and bake.

Hope that helps along with the other tips here. 

[BeezeeBee]

My theory is if you are complaining about the shape of the scroll, then hand it over I'll eat it...shape doesn't make it taste any different!

Hahahaha. Love that, Nikkit!

Thanks for the non-minty tip

[Nikkit]

No worries 

My lot have learnt that they can either eat it or go hungry. Miss 17 bought me a magnet to put on the fridge and it says

 "I give my family two choices for dinner - take it or leave it"

They don't leave it too often!

[cookie1]

Love the words on the magnet.

[Nikkit]

Me too Cookie!
Sometimes I say "like it or lump it" and depending on how cheeky the kids are they ask me "where would you like it lumped to Mum?"
Ratbags. Gonna have to figure out a smart answer to that one aren't I?!

[BeezeeBee]

Got better result today. Made scrolls using Chookie's no fuss bread. Managed to roll out into a longish shape.



I couldn't fathom how the thread trick would work, but it did



After 25 mins in 160f fan forced oven...

[judydawn]

Well done BZB, see - the forum is never wrong 

[Cornish Cream]

Great scrolls BZB.

[cookie1]

Well done BZB. They look lovely and so well cut. 

[Bedlam]

Lovely Bzb as always

[faffa_70]

They look FABULOUS!!

To get your dough in a rectangle, start of with it in a log and roll along the length of the log to flatten it a little before you start rolling it out in width, then just work both ways. The biggest tip is to only roll LIGHTLY 

It truly does come with practice ... I'm pretty good at it now but have been making scrolls for 6.5 years