These Ham & Cheese Scrolls are perfectly crispy on the outside and soft on the inside. These scrolls are perfect for lunch boxes and can also be frozen.
Do you know what one of my favourite things to do on the weekend is? Potter around my kitchen making and baking things. I don’t even care what I’m cooking… I just love to toddle around. I’m blaming my homebody-ness for my love of kitchen pottering. It’s the best feeling ever – having no big plans and just being able to cook for a few hours. Do you ever feel like that too? I know some people hate even the thought of cooking, but for me it’s one of the best relaxers and something I just love.
One of my favourite things to make on the weekends is a big batch of scrolls. I love my Cheesymite Scrolls big time. Yep, give me Vegemite and cheese any day and I’ll be happy. But I also love making ham and cheese scrolls A LOT! They’re just like the ones you buy at the bakery, but they taste way better… because they’re homemade!
To make the scrolls, it’s just a matter of whipping up a really easy dough and rolling it out until you have a nice big rectangle (about 1-2cm thick). For this recipe, I like to spread my dough with a thin layer of mayonnaise before adding the shaved ham and grated cheese – but you can use tomato sauce, pizza sauce or chutney instead. Whatever you decide to go with, just know that it’s going to taste amazing!!
Once you’ve spread a thin layer of mayonnaise (or sauce) over the dough, add a layer of shaved ham. I don’t bother chopping it up – just lay it on top (you can use as much or as little ham as you like). And then, the all important part! The cheese!! Grab your grater and grate lots and lots of cheddar cheese over the top of the ham. Start from the long edge and roll the dough up into one long cylinder shape. Use a sharp knife to cut the dough into slices (about 3-4 cm wide) and place onto a baking paper lined tray. Make sure you leave a bit of room for spreading and then pop the tray into a preheated oven for about 15-20 minutes (or until golden).
You can serve these delicious little bites straight out of the oven (and please, please, please try them this way at least once, because they will blow your mind!!). But you can also pop them onto a wire rack to cool completely and then store them in an airtight container.
The best thing about these ham & cheese scrolls is that they freeze beautifully. Just pop them into an airtight container or sealable plastic bags and place into the freezer – they make the perfect ‘grab and go’ lunch or school lunch box filler!
So if you’re anything like me and love to potter around your kitchen on the weekend, then definitely have a go at making these delicious little bites. Not only will you have everyone drooling at lunchtime, you’ll also have a house that smells AMAZING!
Ham & Cheese Scrolls
Ingredients
- 30 g butter
- 2 cups self-raising flour
- 3/4 cup milk
- 1/4 cup mayonnaise
- 150 g shaved ham
- 1 cup cheddar cheese grated
- 2 tbs milk
- poppy seeds for sprinkling, optional
Instructions
Conventional Method
- Preheat oven to 220 degrees celsius (200 degrees if using fan-forced).
- Sift self raising flour into a bowl.
- Add butter and rub until the mixture has a breadcrumb-like texture.
- Add the milk and mix gently until the mixture forms a dough.
- Sprinkle extra flour over a board. Add the dough and knead until smooth.
- Roll out the dough to 1cm thick (into a long rectangular shape).
- Spread the mayonnaise over the dough.
- Lay the shaved ham over the mayonnaise.
- Sprinkle over the grated cheese.
- Roll up the dough, starting from one side until you have a long tube.
- Using a sharp knife, cut the roll into 3cm slices.
- Place the slices cut side onto a baking tray, leaving a gap in between each scroll.
- Brush the milk over the top and sides of the scrolls with a pastry brush.
- Sprinkle over the poppy seeds.
- Bake for 15-20 minutes or until golden (and hollow sounding when tapped).
- Leave on a wire rack to cool and then place into an airtight container for up to 2 days.
Thermomix Method
- Preheat oven to 220 degrees celsius (200 degrees if using fan-forced).
- Place the self raising flour and butter into the TM bowl. Mix on Speed 6 for 6 seconds.
- Add the milk and mix on Interval Speed for 2 minutes.
- Sprinkle extra flour over a board or bench. Add the dough and knead until smooth. Roll out the dough to 1cm thick.
- Spread the mayonnaise over the dough.
- Lay the shaved ham over the top of the mayonnaise.
- Sprinkle over the grated cheese.
- Roll up the dough, starting from one side until you have a long tube. Using a sharp knife, cut the roll into 3cm slices.
- Place the slices cut side up on a baking tray (leave a small gap in between each scroll). Brush the milk over the top and sides of the scrolls with a pastry brush.
- Sprinkle over the poppy seeds.
- Bake for 15-20 minutes or until golden (and hollow sounding when tapped).
- Leave on a wire rack to cool and then place into an airtight container for up to 2 days.
Notes
Nutrition
I think you need to edit your recipe. You said to roll it to 1cm thick. Do you mean 1mm?
I rolled it to 1cm and it was way to thick. Thanks.
Hi Catherine, I always roll them around 1cm but totally understand if you prefer it thinner!
Come on Susan. Why comment to be a downer just roll them thinner. Thanks Susan
Wonder if u can help me figure out what went wrong? I followed the recipe but the dough was very crummy and kept breaking when i tried to roll it. Its a bit more like a scone mix. It is my first time trying to make bread so just curious if u have any idea what i could have done differently
Hi Danielle, it might have just needed a little more mixing/kneading time to come together. You could always add a little more milk if you prefer. The scrolls cook to quite crispy on the outside so the mixture wont be as soft as a bread mixture would be.
Do these need to be refrigerated?
Hi Mel, no they can be stored in a cool, dry place at room temperature (in an airtight container).
Hi Lucy, I have a TM5 and was wondering when you say Interval Speed at step #3, what speed level should I use exactly?
Also at step #4, how long should I knead in the thermomix for?
Thank you!
Hi Janet, Interval Speed is the other name for Kneading Function. Just knead it for an extra minute and it will be ready 🙂