These scrolls are a big hit with the kids, especially for school lunch boxes and even great for the grown up’s lunch boxes too! haha
Source yourself some nitrate free ham for this recipe! If you’ve done our e-course Additive Free Made Easy, you’d know how dangerous nitrates are for us and you’ll probably never eat them again!
Woolworths sell 100% natural ham, it’s the D’Orsogna brand and you can read all about it here. Just be mindful, that this is cured in celery juice, which is a natural nitrate so if you’re sensitive, then best to do your own research.
We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!
Enjoy! Jo and Tracey x
- 2 tsp. yeast
- 320 g water
- 25 g extra virgin olive oil
- 500 g bakers flour
- 1 tsp. salt
- 1 tbsp. chia seeds
- 150 g sliced ham or chicken
- 2 -3 tbsp. mayo
- 1 -2 tbsp. seeded mustard
- 1 tbsp. vital veggie powder (optional)
- Place yeast and water into your mixing jug and mix 1 min/37ºC/speed 2 or place yeast and warm water (must be warm) into a bowl and mix to combine.
- Add all other bread ingredients and knead for 5 mins. Turn out dough into a lightly floured bowl, cover with a tea towel and allow to rise for approx. 30 mins somewhere warm. Your dough should double in size.
- Now it's time to preheat your oven to 190°C and line a flat biscuit tray with some baking paper or silicone mat.
- Knock down dough and roll into a ball, break in half. On a lightly floured surface roll out each bit until thin (approx. 1/2 cm) into a rectangle shape (as best you can, mine are always a little wonky but that's ok).
- Spread each bit of dough with seeded mustard and mayonnaise. Then lay your ham evenly over the dough.
- Roll up into a scroll shape and cut into 2 cm strips.
- Place individual scrolls onto your lined baking tray and bake in oven until golden (approx. 15 mins).