Posts Tagged ‘Nutella rolls’

Pete’s cousin Andrew and his wife Rachel were in town today, so I was up early baking scrolls for morning tea.   It was a fun thing to do on an otherwise wet and gloomy Sunday!

I began with sourdough cheese and olive scrolls – Small Man’s lunches for the coming week. They were made from a batch of dough mixed yesterday evening and left on the bench to prove overnight.  The same dough also made two 750g loaves, which will be eaten over the next  couple of days.

For morning tea, I made nutella scrolls (recipe here)

…and these caramel and cinnamon ones.  They’re quite easy to make, and Big Boy absolutely loves them.

  • 1 batch of bread #101 dough or sweet bread dough, proved
  • ½ cup unsalted butter, softened
  • ¼ cup brown sugar
  • 1/3 cup white or caster (superfine) sugar
  • 1 teaspoon ground cinnamon

1. Preheat oven to 220C with fan.  Blend together half (¼ cup) of the unsalted butter and brown sugar in a small bowl.  Spread this over the base of a parchment lined rectangular baking pan.

2.  Oil a clean bench, then press the dough into a large rectangle.  Mix together the remaining butter, white sugar and cinnamon, and spread over the dough, then roll up tightly.

3. Slice the dough into twelve rolls, and position them over the butter and sugar paste in the baking pan.  Cover and allow to rise for about 30 minutes.

4. Spritz the top of the scrolls with a little water, then reduce the oven temperature to 200C with fan, and bake for 20 – 25 minutes, rotating the pan once during the baking time.  Be careful not to burn the tops of the buns.

5.  Allow to cool for a few minutes in the pan before turning out (carefully, as the caramel will be hot!) onto a wire rack over a sheet of greaseproof paper to catch any drips.

When cool, these can also be frozen – they’re a nice treat to have on standby!


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One of the nicest things to make with bread dough is stuffed rolls. The fillings  can be anything that takes your fancy – I’ve made rolls with everything from olives and cheese, to rehydrated wakami with date and lime chutney.  It’s often a useful way to use up all the leftover deli bits in the fridge.  I’ve found that ham, cheese and semidried tomato rolls make a fantastic school lunch, and am often overjoyed to find some in the freezer on a Tuesday morning when Big Boy has a 6.45am orchestra rehearsal.

Occasionally, I’ll make these Nutella scrolls as a treat.  They’re easy, decadent and delicious, especially with Belgium chocolate added to the mix.  You can use this metholodogy with any filling you choose – just make sure you don’t use ingredients that are going to burn in the 200C oven, as the scrolls are sliced before baking and the filling will be exposed to direct heat.  My friend Dan makes Vegemite and cheese scrolls – a great hit with the wee folk – and Small Man adores olive and cheese scrolls (providing, of course, that the olives are marinated and pitted Kalamatas).

Begin by making a batch of the basic bread dough.  After it has finished rising for the first time, knock the dough back and roll it out on a lightly oiled bench to a 15″ x 11″ (38 x 28cm) rectangle (no need to be exact).


Spread a thick layer of Nutella all over the dough, leaving a one inch border the whole way around. Sprinkle a handful of choc chips over the top of the paste.



Using your spatula if necessary, roll up the dough, encasing the filling. Press lightly on the dough to seal.


Cut the dough into 12 equal pieces – this can be a bit fiddly, particularly if the dough is a bit sticky (depends a bit on the weather).  Use a serrated knife and lots of flour if you need to.  Place the messy cut scrolls side by side in a lined baking tray, just touching – they’ll prove into each other as they rise and bake.  Allow them to rise, covered in oiled clingfilm, for another half an hour.  In the meantime, preheat the oven to 220C (430F).



After the second rise, the scrolls will have grown into each other…


Once the scrolls have risen, remove the clingfilm and give the dough a light spritz of water. Put the tray into the oven, lowering the temperature to 200C (400F) in the process.  Bake for 20 minutes, until golden brown and the chocolate is all gooey and melted.


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