Makes: 24 scrolls
Fresh from the garden: herbs, silverbeet, tomato
- metric measuring jug, spoons & scales
- mixing bowls – 1 small, 2 large
- Chopping boards and non-slip mats
- wooden spoon
- pastry brush
- baking tray
- baking paper
- oven mitts
- 600 ml warm water
- 800 g plain flour, plus extra for dusting
- 200 g whole-wheat flour
- 1 tsp salt
- 2 tsp instant dry yeast
- 1 tbsp vegetable oil, plus extra for oiling bowl
- 1 cup tomato passata
- 1 cup grated cheese
- 1 cup shredded silverbeet
- ¼ cup chopped herbs
|Note: You will shape and bake dough prepared by the previous class, and then prepare and dough for the following class.
What to do
- Set out your ingredients.
- Preheat the oven to 200°C.
Shape the rolls
- Remove the central stem from the silverbeet. Put the stem in the worm bucket. Roll the leaves up and finely shred them.
- Finely chop the herbs.
- Grate the cheese.
- Mix together the filling ingredients in a small bowl and set aside.
- Tip your dough onto the floured surface.
- Divide dough into 2 pieces. Roll each piece into a long rectangle approximately ½ cm thick.
- Spread the filling mixture over the dough and roll the dough up, starting from the longer side. Cut the roll into 2 cm wide pieces and place, filling-side up, on a baking tray lined with baking paper.
- Put the tray in the oven and bake for 20–25 minutes.
Make the dough for the next class
- Combine all the dough ingredients to form a heavy dough.
- Sprinkle flour on a clean, dry surface. Pat some flour onto your hands and sprinkle some flour on the dough in the bowl.
- Tip out the dough and gather the dough into a ball.
- Knead the dough 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
- Knead the dough another 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
- Lightly oil a large bowl and put the dough inside.
- Cover the bowl with a clean tea towel and leave it for at least 30 minutes in a comfortably warm place (not too hot).
Remove the rolls from the oven
- *Wearing oven mitts on both hands, carefully take the tray out of the oven.
- Tap the bottom of a bun with a finger and listen carefully. The sound will be a hollow ‘tonk’ like a muffled drum. Allow to cool a little before serving.
- Wait at least 10 minutes before slicing and serving warm.