There are a few things in this world that make me ponder. Like how it would have felt when that first person discovered that corn kernels turn into popcorn. How Adidas slides have become cool again. How anyone would ever want a corsage. Slow motion videos of melted cheese. People who work as clowns. Lastly, but most importantly… how the f i’m turning 29 this year.
Perhaps the key to adulthood in your year of 29 is ensuring your employed. Right 2017. I’m on it. But first, Sweet Chilli Relish & Cheddar Cheese Scrolls.
Chilli Cheese Scrolls
Makes 8-10 scrolls
700g tipo 00 or white bread flour
10g caster sugar
2 x sachets of 11g dry yeast
2tsp of salt
1 cup of milk
1 1/4 cups of water
Around 280g jar of chilli jam or relish
Handful of grated cheese
Using a stand mixer or just a large bowl with a spoon, combine the flour, sugar, yeast and sugar then leave aside.
In a little pot, warm the water and milk over a low heat for 2 minutes then gradually pour into the bowl while continuously stirring. Do this until you have a wet dough. Using a floured surface kneed for 10 minutes. Or using the dough hook in your stand mixer, work on a medium speed for 6-8 minutes.
Drizzle a large bowl with oil then transfer the dough into it, swirling the dough around the oil – this will prevent the dough from sticking to the bowl. Cover with a tea towel and leave to rise for an hour.
Pop your oven to 180. Sprinkle some flour on your bench top then roll the dough into a rectangle. Spread evenly with the chilli jam and grated cheese then starting from one end, roll up into a long log. Cut into 5cm scrolls and place upward on an oiled baking tray. Leave to rest for a further 20 minutes.
Bake for 20 minutes then try to resist eating them all in one go.