Friday, September 20, 2013


A family favourite in our home! Who doesn’t love a delicious scroll??
These are not difficult to make, but they are time-consuming. Definitely a weekend job! They don’t keep well, but then again, they won’t need to either ;-)
The fillings here are just suggestions – you can fill them as you desire.

You'll need:
3 cups wholemeal flour
¼ cup raw sugar
2 Tablespoons ground flax seeds
6 Tablespoons boiling water
7g yeast (one sachet)
1 cup soymilk

For the filling:
¾ applesauce
2 teaspoons cinnamon
¼ cup raisins

Mix the ground flax seeds with the boiling water, whisk until fluffy & thickened.
In a large mixing bowl combine the flour, sugar and yeast.  Stir in the flax-seed mixture.
Warm the milk in the microwave, but don’t boil (approx. 40 seconds). Stir the warmed milk into the flour mixture. Stir well. The dough will hold together and be slightly sticky to touch.
Turn the dough onto a lightly floured board and knead til elastic, approx 5 minutes.
Place in a warm spot and allow to rise for 1 hour.
The dough will double in size.
Once it has been left to rise, punch the air out of the dough.
Roll the dough out to form a large rectangle the size of a mixing board. (Be sure to flour your rolling pin.)
Spread the applesauce over the dough, then sprinkle with the cinnamon and raisins.
Roll the dough up into a log lengthwise. Be sure to press gently on the seal so it won’t undo.
Slice into 12 pieces.
Lightly spray a muffin tray & place each of the slices of dough in the muffin tray. Brush each scroll with soymilk.

Bake at 180C for 20-25 minutes until lightly golden brown and cooked through.

NB: I used home-made soymilk which was vanilla flavoured, which added a lovely taste. You can add a teaspoon of vanilla to the milk if you wish.

You could make these a quick way by using self raising flour in place of the yeast! You won’t need time for kneading or raising then! They won’t work out quite as ‘bread’ like, more cake-like, but that’s not always a bad thing!

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan


  1. love scrolls of any sort but yes they do take some time and fiddliness - I have never baked mine in muffin tins - is this to give them a round shape? (it is the only reason I can think of - your slicing looks very clean and doesn't put them out of shape like I seem to when I slice scrolls)

    1. I find that the muffin tin helps them to spread upwards instead of outwards :-)
      I always use a serrated knife for cutting dough products, seems to work much better for me.