Twisted scrolls
MAKES 9 PER VARIATION PREP AND COOK TIME 40 MINUTES
For the basic dough, preheat oven to 200°C (180°C fan-forced). Grease and line a 20cm square cake pan with baking paper. Sift 2 cups self-raising flour, ½ tsp bicarbonate of soda and 1 tsp salt into a bowl; rub in 50g chopped chilled butter with your fingertips. Add approximately 1 cup buttermilk and mix to a soft, sticky dough. Turn dough onto a floured surface; knead lightly until smooth. Roll into a 30cm x 40cm rectangle.
1. Pizza scrolls
Make basic dough above. Spread dough with ⅓ cup pizza sauce. Scatter with 150g coarsely chopped ham, ½ cup well-drained, dried and coarsely chopped canned pineapple and ½ cup grated pizza cheese. Roll dough tightly from long side. Using a serrated knife, trim the ends; cut roll into nine slices. Place scrolls, cut-side up, in pan; scatter scrolls with another ½ cup cheese. Bake scrolls for 25 minutes or until cooked through. Cool in pan.
2. Cheesymite scrolls
Make basic dough above. Warm 1 ½ tbsp Vegemite in a microwave to soften; spread over dough. Scatter with ½ cup grated tasty cheese. Roll dough tightly from long side. Using a serrated knife, trim the ends; cut roll into nine slices. Place scrolls, cut-side up, in pan; scatter scrolls with another ½ cup cheese. Bake scrolls for 25 minutes or until cooked through. Cool in pan.
3. Apple and cinnamon scrolls
Make basic dough above. Combine 2 coarsely grated apples, 2 tbsp brown sugar and ½ tsp ground cinnamon in a bowl. Scatter apple mixture over dough. Roll dough tightly from long side. Using a serrated knife, trim ends; cut roll into nine slices. Place scrolls, cut-side up, in pan; brush with 1 tsp milk. Bake scrolls for 25 minutes or until cooked through. Cool in pan.
4. Blueberry and chia seed scrolls
Make basic dough above. Combine 125g fresh blueberries, 1 tbsp caster sugar, 1 tbsp chia seeds and 1 tsp finely grated orange rind in a bowl. Scatter berry mixture over dough. Roll dough tightly from long side. Using a serrated knife, trim the ends; cut roll into nine slices. Place scrolls, cut-side up, in pan; brush with 1 tsp milk and sprinkle with 1 tbsp demerara sugar. Bake scrolls for 25 minutes or until cooked through. Cool in pan.