Bacon and Cheddar Cheese Scrolls

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Servings: 12

• Ingredients

250g plain flour
1 tsp salt
7g dried yeast
1 tbs caster sugar
170ml milk, tepid
3 tsp butter, softened
100g bacon rashers
100g grated cheddar cheese
80g Parmesan cheese
1/3 cup basil leaves
2 tsps cracked black pepper

• Directions

• Place two TupperChef™ Muffin Forms onto metal baking trays. Place the flour and salt into the Bake 2 Basics Sift ‘N Stor and sift into the Bake 2 Basics Large Bowl. Make a well in the centre of these dry ingredients.

  Place the yeast, sugar and milk in the Bake 2 Basics Shake it Quick, seal and shake until combined. Pour into the flour mixture. Add butter and using your hands, gradually work the ingredients into a soft dough.

  Turn the dough out onto a lightly floured TupperChef Baking Sheet and knead thoroughly for 8-10 minutes, adding more flour a tablespoon at a time, if required. The dough should be smooth and elastic.

  Lightly oil the Bake 2 Basics Large Bowl. Place the dough in the bowl, cover with a cloth, allow it to rise in a warm place for 1 hour or until doubled in size.

  In the meantime, cut the bacon into small strips using the TupperChef Kitchen Scissors. Lightly fry the bacon over medium heat for 4 – 5 minutes, until just browned. Drain excess oil with paper towelling.

  Slice the basil leaves using the TupperChef Utility Knife.

  Roll the dough out on a lightly floured TupperChef Baking Sheet into a rectangle approximately 5 mm thick. Evenly sprinkle the surface with the bacon, cheeses, cracked pepper and basil.

  With the long side facing you, roll up the dough, shaping into a long log shape. Cut into 12 even pieces and place 8 scrolls into one TupperChef Muffin Form, and 4 into the other MUFFIN FORM. Let rise again for 30 minutes.

  Preheat the oven to180˚C.

  Bake in the preheated oven for 25-30 minutes until golden brown.

  Remove from the oven and allow standing for 5 minutes before removing from the form. Best served warm.