Author Topic: Sweet Scrolls - with or without yeast? (Read 7298 times)

KerrynN · « **on:** December 13, 2011, 01:18:49 am »

Hi,
I want to make some scrolls for the kids lunchboxes and have been searching for some ideas. I am confused about the dough though. Should it have yeast or not? Why would you use a yeast based dough over a non-yeast based dough or vice versa?
Thanks

cookie1 · « **Reply #1 on:** December 13, 2011, 01:56:27 am »

I use yeast for my scrolls as I prefer them like that. I think they keep better and taste nicer. I've used the brioche recipe in the EDC to make sweet scrolls. Just flatten the dough out and put whatever you like on it.
I've also used plain bread dough but sprinkled raw/brown sugar over them before putting dried fruit or custard and almonds etc over. I use Baker's Delight scrolls as my inspiration.

KerrynN · « **Reply #2 on:** December 13, 2011, 06:06:30 am »

Thanks Cookie. I used the brioche dough and made 20 mini scrolls. 10 with apple and sultanas and 10 with pear and date. Definite thumbs up from DS10. Will pop a few in the freezer when they have cooled down.

cookie1 · « **Reply #3 on:** December 13, 2011, 07:25:50 am »

They sound delicious.

DizzyGirl · « **Reply #4 on:** December 13, 2011, 07:35:02 am »

Yum they sound devine KerrynN

I am thinking of doing a really norti scroll with nutella and pecan in the school holidays. Will let you know how it goes

cookie1 · « **Reply #5 on:** December 14, 2011, 01:08:41 am »

I'd love to taste test that one.

achookwoman · « **Reply #6 on:** December 14, 2011, 02:29:58 am »

I also would use a yeast dough as it is easier to handle. Can all be mixed in Tmx.

DizzyGirl · « **Reply #7 on:** December 14, 2011, 05:50:46 am »

Come and be my taste tester Cookie1, but I have to warn you I am no cook..... just a girl who likes to have fun making new things (and eating them too

)

cookie1 · « **Reply #8 on:** December 14, 2011, 05:52:34 am »

Me too. Next time I'm over your way I'll pm you for a taste test.

DizzyGirl · « **Reply #9 on:** December 14, 2011, 06:05:34 am »

No worries, you are always more than welcome

Plb16471 · « **Reply #10 on:** April 26, 2012, 08:56:24 am »

How did the nutella scrolls go? I have brioche on its first rise right now and am now search I g the forums for fillings. The kids eyes lit up with the idea Of nutella scrolls, beats nutella sandwiches. My only concern is the filling melting out during cooking.
Would Vegemite and cheese be a bad choice with brioche dough? I'm thinking it's meant to be a sweet dough with sweet fillings?

cookie1 · « **Reply #11 on:** April 27, 2012, 06:55:17 am »

I'd stick with sweet fillings. How about fruit and custard, or even jam, or honey and almonds. spread a tin of pie fruit over them as it has no added sugar? Fruit mince or just sprinkled dried fruit over them.

Author Topic: Sweet Scrolls - with or without yeast? (Read 7298 times)

KerrynN

Sweet Scrolls - with or without yeast?

cookie1

Re: Sweet Scrolls - with or without yeast?

KerrynN

Re: Sweet Scrolls - with or without yeast?

cookie1

Re: Sweet Scrolls - with or without yeast?

DizzyGirl

Re: Sweet Scrolls - with or without yeast?

cookie1

Re: Sweet Scrolls - with or without yeast?

achookwoman

Re: Sweet Scrolls - with or without yeast?

DizzyGirl

Re: Sweet Scrolls - with or without yeast?

cookie1

Re: Sweet Scrolls - with or without yeast?

DizzyGirl

Re: Sweet Scrolls - with or without yeast?

Plb16471

Re: Sweet Scrolls - with or without yeast?

cookie1

Re: Sweet Scrolls - with or without yeast?