Savoury Scrolls & Pizza Buns

Method

1. Prepare one batch of F.G. Roberts traditional bread dough, then cut in half.
2. Pre-heat oven to 200c fan forced.
3. Place small oven proof tray of water at bottom of oven.

For Savoury Scrolls:

1. Flatten out one half of the dough on oiled surface to approx. 1cm.
2. Top with half the chutney, cheese and bacon.
3. Roll the longest edge as tightly as possible, with the seam at the bottom
4. Cut into equal approx. 2cm widths.
5. Place flat on a bake sheet covered oven tray, ready to bake

For Pizza Buns

1. Cut second half of dough into 8 equal pieces, shape into round rolls.
2. Top with remainder of chutney, cheese and bacon. Also top with pineapple.
3. Flatten topped pizza buns slightly with your fingertips.
4. Place on a second bake sheet covered oven tray, ready to bake.
5. Bake trays of scrolls and buns together for an initial 10mins at 200c.
6. Bake together for a further 30-40mins at 180c.
7. Swap trays on oven racks once quickly mid bake to allow even baking.
8. Remove from oven. Enjoy warm or cooled. Store in fridge or freezer in air-tight container.