- Melt the butter and add to the milk in a small pot on the stove. Heat the liquid to warm (warm enough to activate the yeast - for me it works best at the temperature that is the hottest my hot water goes to).
- Put the yeast in a large bowl and add about 1 cup of the warm liquid, stirring to dissolve yeast. Cover bowl with a tea towel and let stand in warm place for 5-10 minutes, to allow the yeast to start working.
- When yeast mixture is frothy, add the rest of the liquid as well as salt, 1/2 cup sugar and cardamom. Stir to combine.
- Add the wholemeal flour and stir to combine. Add 2/3 of the unbleached bakers plain flour and mix in to form a dough.
- Now add the last of the flour, however pay attention to the consistency - you may not need all the flour or you may need a bit more. When the dough forms into a ball that doesn't stick to the sides of the bowl it is the right consistency. Remember that too much flour makes dry scrolls - you can always add more flour later when you are kneading the dough if it still seems too sticky then.
- Sprinkle a couple of tablespoons of flour on top of the dough then cover with tea towel. Set aside in a warm place to rise for about 45 minutes, until the dough has doubled in size.
- Sprinkle 1/2 cup of plain flour onto a clean work surface. Tip the dough out of the bowl and knead the for a few minutes, working in the flour plus a bit more if it still sticks to the bench. When the dough doesn't stick to either hands or bench, it is ready to be rolled out to a 1 cm thick rectangle, approx 30x60cm. Alternatively, you can split the dough in half and make two rectangles a bit smaller.
- Spread 50g melted butter and 1/2 cup of sugar evenly across the rectangle/s. Roll the dough from the longer side, to make a long roll of dough/filling. Slice the roll into 24 even scrolls. Place each scroll on its side in a paper patty case and lay about 12 per oven tray.
- Cover trays with tea towel for scrolls rise again - about 20-30 minutes, until doubled in size.
- Brush top of scrolls with beaten egg and sprinkle up to 1/2 cup extra sugar.
- Bake in a preheated 200°C oven for about 8 minutes until golden, rotating the tray halfway if needed.
TO MAKE COCONUT SCROLLS: For the filling, spread 150g softened organic coconut butter along with 1/2 cup organic desiccated coconut. Sprinkle with extra desiccated coconut on top. Note - Organic Coconut Butter is not the same as coconut oil.
TO MAKE ALMOND SCROLLS: For the filling, spread 150g almond butter and sprinkle with 1/2 cup flaked almonds. Sprinkle with finely chopped almonds on top.