Method

• 1.
  Place the flour, sugar, yeast and 3/4 tsp fine salt in the bowl of 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. Spread over the pizza sauce and sprinkle with the ham, bacon and two-thirds of the cheese. Roll from the top down into a tight scroll (see notes). Trim the ends and cut log into 12 slices. Place scrolls cut-side up on prepared tray, leaving a 1cm gap between each scroll. 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. Sprinkle scrolls with remaining cheese and bake for 25 minutes, or until golden brown.
• 4.
  Serve scrolls warm, drizzled with barbecue sauce if you like.