Question 1

Can I make these without a stand mixer?

Accepted Answer

Absolutely! I didn't own a stand mixer until quite recently and used to knead all my bread dough by hand. It takes a little longer and is a bit of an arm workout, but the end result is typically just as good!

Question 2

Can I use plain flour instead of bread flour?

Accepted Answer

Yes! Bread flour will give you a more artisan-style texture, with a slight chewiness and larger air pockets. However, these scrolls are still delicious made with plain, all-purpose flour. Because all-purpose flour absorbs less water than bread flour, the dough may be a little wetter. If necessary, you can add a tiny bit of extra flour while kneading, just until the dough comes together.

Question 3

Why is my dough so sticky?

Accepted Answer

Don't panic! The dough will feel particularly sticky at the start, but it should become less sticky the more you knead it. If it's not smoothing out after several minutes of kneading, you can add extra flour 1 tbsp at a time just until it becomes manageable. Resist the urge to add too much extra flour (a drier dough = denser scrolls).

Question 4

Why isn't my dough rising?

Accepted Answer

Check the date on your yeast to make sure it hasn't expired. If the liquid was too hot or the yeast came into direct contact with salt, you might have killed or deactivated it.

If the dough is rising, albeit slowly, it could simply be that your kitchen is too cold. Either give it a little more time, or try to find a warmer, draft-free spot. My favourite bread-proofing spot is inside the oven, using just the light (keep the heating elements off!) to provide warmth.

Question 5

Why did the middles of my scrolls pop up?

Accepted Answer

This can happen if you roll the scrolls too tightly, place them too close together, or just have a very active dough. It happens to mine sometimes too! Something I find helpful is using your finger to lightly press down on the middle spiral of each scroll, just before they go in the oven, to deflate them slightly (I learned this tip from a pastry chef).

Question 6

What's the best way to reheat cheesy pesto scrolls?

Accepted Answer

Pop the foil-wrapped scrolls in a 180°C preheated oven for 5-10 minutes or until warmed through. This will restore them as close to their original glory as possible.

Microwave note: if you need a hot scroll in a hurry, 20-30 seconds in the microwave will get the job done, but it can make them a little rubbery (similar to microwaving pizza crust).

picnic food

Cheesy Pesto Scrolls

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