- 225mls lukewarm water
- 1 ½ tsp dried yeast
- 1 tbsp sugar
- 375g plain flour
- 1 ½ tbsp extra virgin olive oil
- 1tsp sea salt flakes
- 20g parmesan cheese, finely grated
- ¼ tsp coarsely ground black pepper
- ½ cup caramelised onion
- 100g Swiss gruyere cheese, coarsely grated
- 100g vintage cheddar cheese, coarsely grated
- 100g leg ham, finely sliced
- Combine the water, yeast and sugar in a bowl. Give it a quick mix and set aside for 10 minutes to activate the yeast.
- In the bowl of a stand mixer using a dough hook, add the flour, olive oil sea salt, parmesan cheese and black pepper. Add the yeast mixture and turn on to speed 2. Mix the dough until it forms a ball. Continue to knead for 10 minutes until it is a smooth, soft ball of dough. Remove the bowl from the mixer, cover and leave in a warm spot for 1 hour to rise.
- Roll the dough out into roughly a 40cm x 30cm horizonal rectangle on a floured surface.
- Spread the caramelised onion evenly onto the bottom ¾ of the dough base. leaving the top ¼ free of any filling.
- Mixed both the cheddar and gruyere together in a bowl. Sprinkle ¾ of the cheese mixture over the dough base. Top with the leg ham.
- Using your thumbs, tease the bottom side (the side closest to you) of the dough base away from the bench. Continue this motion, teasing the dough until it rolls over into a log, keeping it fairly tight as you go until it is fully rolled. Pinch the edge to seal the dough and stop it from falling apart.
- Using a sharp knife, cut into 8 rolls. Place the rolls into a buttered skillet. Cover with foil and leave to rise for 30 minutes.
- Preheat the oven to 180 C. Pop the covered rolls into the oven and bake for 15 minutes. Remove the cover, Sprinkle the remaining cheese on top and bake for a further 15 mins.
These scrolls should be eaten on the same day they are baked.