These scrolls turn out an interesting greenish colour due to the spinach being incorporated into the flour. They freeze really well and are a very healthy lunch box food!
I got the original recipe from my Group Leader Elisabeth Higgins:
Ingredients:
60g baby spinach
560g bakers flour (I sometimes make them wholemeal by blitzing up about 100g of wheat grain/buck wheat or add in grains)
2 tsp salt
2 tsp/1 sachet yeast
20g oil
280g warm water
60g grated Parmesan cheese
100g grated Cheddar cheese
Method:
Place spinach in TM bowl and cover with bakers flour and blitz for 10-15 sec sec/sp 10.
If you need to grate your cheese do this after making green flour.
Place cubed Parmesan in TM bowl and grate for 10 sec/sp8. Set aside.
Place cubed cheddar in TM bowl and grate 4-8 sec/sp8. Set aside.
No need to wash out bowl, just continue recipe by adding spinach flour back into TM bowl.
Add remaining ingredients and combine on sp 6/ 7 sec.
Scrape down, set dial to closed lid position. Knead for 2 min on Interval setting.
Remove dough and rest until doubled in size (approx 30 min).
Roll out in a rectangular slab and sprinkle cheese (I also used tomato paste, and you could add any other toppings you would like at this stage), leaving a 2cm strip at the top.
Roll up and slice into scrolls.
Place in a cold oven and cook at 200C for 20-30 mins.
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