Baking

Easy cheese and chilli savoury scrolls

Name: Easy cheese and chilli savoury scrolls recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 350g plain flour; 1 tsp brown sugar; 1 x 7g sachet dried instant yeast; 180ml milk; 1 large egg, at room temperature; 20.00 ml chiu chow style chilli oil (we used Lee Kum Kee), plus extra to serve; 125g Gruyere, grated; 100g mozzarella, grated; 4 long green shallots, thinly sliced; Sesame seeds, to sprinkle

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by Lucy Nunes

Delicious Team

Sep 08, 2025

Move over Vegemite and cheese – our spiced-up chilli oil and cheese scrolls are our new favourite. Preparing the homemade dough is easier than you think, and using both mozzarella and creamy Gruyere gives the scrolls a luscious cheesy finish. Serve them as a quick snack, a light no-fuss lunch or when friends drop by.

2 1/3 cups (350g) strong (baker’s) flour, plus extra, to dust
1 tsp brown sugar
1 x 7g sachet dried instant yeast
3/4 cup (180ml) milk, warmed
1 large egg, at room temperature
1 tbs chiu chow style chilli oil (we used Lee Kum Kee), plus extra, to serve
125g Gruyere, grated
100g mozzarella, grated
4 long green shallots, thinly sliced
Sesame seeds, to sprinkle

Method

1.

Place the flour, sugar, yeast and 1/2 tsp fine salt in a stand mixer fitted with the dough hook, and mix to combine. Whisk the milk and egg in a jug, then add to the flour mixture. Knead on medium speed for 8 minutes, or until a smooth dough. Transfer to a lightly floured benchtop and knead into a ball. Place in a greased bowl, cover with plastic wrap and stand in a warm place for 1 hour 30 minutes, or until doubled in size.
2.

Line a baking tray with baking paper. On a lightly floured sheet of baking paper, roll dough out to a 45cm x 30cm rectangle, with the longest side closest to you. Drizzle and spread over the chilli oil, then sprinkle with the cheeses and three-quarters of the shallot. Roll from top down into a tight scroll. Trim the ends and cut log into 12 slices (see recipe notes). Place scrolls cut-side up on the prepared tray, leaving a 1cm gap between each scroll. Sprinkle scrolls with sesame seeds. Cover with a sheet of baking paper and a tea towel. Stand in a warm place for 1 hour, or until puffed.
3.

Preheat oven to 200°C/180°C fan-forced.
4.

Bake scrolls for 20-25 minutes, until golden brown. Remove scrolls from oven and serve warm, drizzled with extra chilli oil and sprinkled with remaining shallot.