35-40 scrolls

Ready In:

90mins plus                        (1hr fermentation)

Good For:

Snack, brunch, lunch & picnic


  • 1.4kg strong flour
  • 50g sourdough starter (optional)
  • 18g dried yeast
  • 25g salt
  • 1 egg- beaten
  • 10g sugar
  • 110ml milk- warm but not hot
  • 50ml vegetable oil
  • 1tsp fennel seeds (crushed)
  • 535ml tepid water
  • 30g softened butter
  • 400g frozen spinach
  • 1 small can of sweetcorn
  • 1/2 recipe cheese sauce (see my recipes)

Step by Step Instructions

Step 1

Let’s start by adding the dried yeast to the milk and leaving it to soften for 5mins.

Defrost the spinach and once defrosted, squeeze out the excess water. Season the spinach with a little salt and pepper. Reserve for later.

Step 2

Using a medium to large mixing machine with a paddle or large bowl (if mixing by hand). Add the flour, starter, sugar, salt, egg, oil, fennel, milk mixture, and water to the bowl and mix to bind at a slow speed. 

Once the mixture clings together, mix on a slow speed for 7-8mins to knead and develop the dough.

Once the mixture is smooth, elasticated, and slightly sticky to touch, remove from the machine.


Step 3

Remove the dough into a greased large bowl to ferment. Spray the top of the dough with oil and cover it with Glad wrap. The bowl needs to be twice the size of the dough. leave for up to 45mins in a warm place until almost doubled in size.

Knock the air out of the dough and divide it into two pieces.


Step 4

Each piece of dough needs to be rolled and pushed (using hands) into a large rectangle. Use plenty of flour when doing this.

Spread cheese sauce, spinach and sweetcorn over the bottom 2/3, leaving a 1/3 without filling. Start from the filling side, gently roll up into a large sausage.

Do the same with the other piece of dough.

Step 5

Cut sausage into 4-5cm thick pieces using a clean floured knife, laying them flat and spaced out on oiled trays.

Spray them with oil, cover them with glad wrap, and leave them to ferment in a warm place for 25mins.

Set an oven to 200°C.

Step 6

Once scrolls have increased and fermented by 150%, remove the glad wrap and bake, 2 trays at a time, in a preheated oven for between 11-15mins.

I bake my breads quite dark so you have a range here.

Once golden remove from the oven and leave to rest for 2mins.


Step 7

After 2mins, remove scrolls onto a cooling tray. They can be served warm or reheated when required. They can be stuffed with as many flavours as you can think of. 

I sold lots of these at our markets in and around Wellington. They’ve been ever so popular. 

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