Gluten Free Cheese and Bacon Scrolls

Cheese and bacon scrolls are the easiest savoury bake from the rich gluten free yeast dough, that can be used to make different buns, pasties and scrolls. I usually divide the portion of the dough in the recipe in two parts, and use one to bake something savoury, and the other something sweet. But you can use the whole portion to bake 2 trays of cheese and bacon scrolls, 9-10 scrolls on each tray.

With the dough layer quite thin, and rolled loose, for the dough to have the room to expand without breaking the shape of the bun, the process of preparation and baking becomes an easy task. I proof my scrolls in a warm oven, and when they nearly double in size, switch the oven to 170C with fan regime and start baking without preheating. This regime of baking allows the scrolls to rise and expand even more during the initial several minutes of baking. This gluten free dough, rich in additional protein from eggs and sour cream, does not shrink during baking.

Baked dough is soft and moist, but not wet at all. The choice of ingredients for the filling is flexible, any type of bacon, ham, sausage or other smallgoods can be used, just make sure that they are gluten free. Any herbs and spices can be used to enhance the flavour.

Ingredients:

dough

  • 100g rice flour  (Well and Good)
  • 100g millet flour  (Well and Good)
  • 100g tapioca flour  (Well and Good)
  • 20g golden flaxseed flour (Waltanna Farms)
  • 50g sugar
  • 6g sea salt Saxa non-iodised
  • 6g xanthan gum (Well and Good)
  • 100g full fat sour cream (Coles brand), room temperature
  • 2 large eggs
  • 1 sachet (7g) instant dry yeast
  • 130g warm water

extra

  • 1 egg to make egg wash

filling

for 1 tray, 10 scrolls (1/2 portion of the dough)

  • reduced fat 3 pieces of middle bacon
  • 1 onion
  • 1 dessert spoon of olive oil
  • salt and black pepper for seasoning
  • 3-4 table spoons of shredded mozzarella cheese
  • 2 table spoons of melted or very soft butter (I used Lurpak unsalted butter soft)
  • 1/2 bunch coriander

Preparation:

  • prepare the dough as described here with step by step photos
  • cut the onion in semi-circles and saute them until translucent in a dessert spoon of olive oil, season with salt and coarse black pepper
  • divide the dough into 2 equal pieces
  • dust the working surface with gluten free flour mix (any plain flour will do)
  • roll each piece of the dough into a rectangular shape, 5-7 mm thick
  • brush the surface with soft or melted butter, leave top 3 cm without butter
  • make an egg wash by lightly whisking 1-2 dessert spoons of tap water with an egg
  • brush top 3 cm of dough surface with egg wash twice
  • spread sautéed onion, shredded cheese, diced bacon, herbs and spices (if used) on the surface of the dough, leave the dough with egg wash without filling

  • roll the dough with the help of baking paper under the dough, do not make the roll tight
  • let the edge of the dough be the bottom of the roll
  • cut the roll into individual scrolls 3-4 cm

  • place scrolls on a tray, lined with baking paper
  • brush scrolls twice with an egg wash, the sides and the top

  • make sure that the side edge of each scroll is properly sealed
  • improve the shape of each scroll with a brush if necessary, make sure they stand vertically
  • place the tray into warm, but switched off oven (temperature around 40C)
  • let the dough rise for 40-70 min, depending on the temperature, in my case it is usually 45-50 min

  • switch the oven to 170C in fan forced regime
  • bake for 25-30 min, the time depends on your oven and on the thickness of the dough layers in the scroll, bake until the scrolls become golden brown colour
  • rest baked scrolls on a wire rack for 15 min

These scrolls are absolutely amazing eaten freshly baked, but even fully rested and room temperature they are soft and delicious.

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