Chocolate Chip Scrolls Recipe

METHOD

• 1

  COMBINE the milk, vanilla, butter, sugar and yeast and set aside in a warm place for 10-15 minutes or until foamy on top.

• 2

  ADD the eggs and then the flour and mix until dough almost comes together. Add sultanas then use clean hands to finish mixing to form soft dough.

• 3

  TURN out onto a floured board and knead until smooth and elastic. Return to a greased bowl, cover with plastic wrap and leave in warm and draft free place for 1-1½  hours or until doubled in size.

• 4

  KNOCK back the dough to its original size. Knead on a lightly floured surface until smooth. Roll out into a 30cm x 20 cm rectangle. Sprinkle with chocolate and then roll up from long side. Cut into 6 even pieces, place in well-greased 1/3 cup muffin pans and set aside in a warm, draft free place for 30 minutes or until doubled in size.

• 5

  BAKE in a moderate oven 180oC for 15 minutes. Remove briefly from oven to brush with extra egg. Return to oven and bake for a further 10 minutes or until cooked when tested. Allow to cool on a wire rack. Serve warm or at room temperature