This is a great variation on cheesy scrolls for when you want a savoury lunch but can’t be bothered with making bread from scratch.
It’s a basic scone dough to which you add mashed potato and lots of flavours, making it the perfect accompaniment to a cup of tomato or vegetable soup or even a Ploughman’s lunch with ham, cheese and some home-made pickles. Because they’re a scone dough, they’re best eaten on the day they are made, or frozen as quickly as possible in an airtight container for another time.
Makes 8 scrolls
- 600g potatoes, (about 3 medium-sized), well scrubbed
- 2/3 cup (100g) self-raising flour
- 1 1/3 (200g) cup plain flour
- 1 tsp baking powder
- 30g butter
- 1 cup buttermilk OR 1 cup milk plus 1 tbsp lemon juice
- 4 rashers bacon
- 1/3 cup (about ¼ bunch) parsley, finely chopped
- ½ cup grated parmesan cheese
- 2 tbsp milk, extra
- 2 tbsp rosemary
- 1 cup tasty or cheddar cheese, grated
Preheat oven to 200°C.
Place unpeeled potatoes in a saucepan of cold salted water and bring to the boil. Reduce to a simmer and cook for 15-20 minutes until potatoes are soft. Drain, then mash the potatoes with their skins still on. Set aside.
Blend the sifted flours, baking powder and a pinch of salt in a large bowl. Rub in butter until it resembles breadcrumbs. Make a well in the centre and add milk, mix with a butter or palette knife until just combined.
Add half the mashed potato to the dough and knead briefly. Turn out onto a floured bench top and knead briefly again, then form it into a 30 cm square, about 2cm thick.
Dice and fry the bacon in a scant tablespoon of oil of medium heat. Drain on paper towels, then add to a small bowl with the remaining mashed potato, parsley, parmesan, rosemary, grated cheese and milk. Combine to bring together then spread it gently over the top of the scone square.
Carefully roll up the dough swiss-roll style. Cut the roll into 8 thick slices and place them close together on a paper-lined baking sheet. This encourages the scrolls to rise upwards rather than spread outwards. Bake for 20 minutes or until scrolls are risen and golden.
$5.50 for 8 scrolls
Cooked scrolls can be frozen for up to six months, and can be thawed or reheated before eating again.