Two years ago I made these enriched even better yoghurt dough scrolls for the first time. They are still a favourite with Master 5 and Miss 7 and they are frequent flyers in our lunchboxes. They are super easy to make and freeze well as well has being super kid friendly.
If you haven’t made them before like this, then this version is better for kids than standard yoghurt dough as it uses wholemeal self raising flour and is enriched with whole chia seeds. Both of these elements help to make them better than standard white flour scrolls. i know there has recently been bad press about cheese and ham in sandwiches, and yes, I get it, but scrolls mean that you use even less of the ham and cheese than you would in a sandwich.
Here’s what I wrote 3 years ago on 21/01/2015: I’ve been reading everywhere people raving about yoghurt dough. But I haven’t been inspired until now. You see Master 2 won’t eat a sandwich. He will not touch one. If I’m lucky he will eat each of the sandwich elements separately ie the cheese, the bread and the ham as individual pieces. But more often than not it is just left by the wayside. Or worse chucked on the floor.
He went to preschool yesterday with fried rice and cooked pasta and ate the whole lot. But I can’t be making fried rice on mornings when we’ve got swimming, or other activities, it’s too hard.
So I decided to try yoghurt dough scrolls. The premise sounded good, they were made with just 2 ingredients (one of which is my homemade greek yoghurt). So I made some yoghurt and got experimenting.
- 3/4 cup wholemeal self raising flour
- 3/4 cup white self raising flour
- 1 cup yoghurt, greek
- 1/8 cup chia seeds
- a tablespoon of water
- flour for dusting
- 2 slices ham, thinly sliced
- 1 cup grated cheddar
- Preheat your oven to 200 degrees and line a baking tray.
- Combine the bread ingredients together in a large bowl.
- Either manually knead for 10 minutes or do it in a mixer with a dough hook.
- The resulting dough will be sticky but not unmanageable.
- Dust a large flat surface with flour.
- Roll the dough until you have a large rectangle, approx 1.5 cms thick. Split the rectangle through the middle.
- Starting on one edge, sprinkle with cheese and ham, covering the whole dough but reserving a few tablespoons for the top.
- Roll the dough tightly until you reach the other side.
- Cut into rounds 5 cms tall. Repeat with the other half.
- Place the rounds on the prepared baking tray and bake for 15 minutes or until golden.
- Remove from the oven and cool on the tray for 5 minutes before moving to a wire rack to cool completely.
- Makes 9-10.
- Freeze for lunchboxes!
These freeze well.
Serving Size:2 scrolls
Amount Per Serving: Calories: 126 Total Fat: 3.9g Saturated Fat: 1.9g Trans Fat: 0.1g Unsaturated Fat: 1.7g Cholesterol: 11.7mg Sodium: 54.5mg Carbohydrates: 16.2g Fiber: 0.8g Sugar: 0.8g Protein: 6.1g