I’m Back Bringing Spring


Oh my GOSH, I have missed each and every one of you sooooo much (no joke, as if you can’t tell!) and the whole feeling of blogging and oh wow, it just feels so fine to be back and blogging with you darling people!

I swear though the guest posts were so well received, I have to say a big thank you to these talented bloggers as well as you guys…. so THANK YOU ๐Ÿ˜€

Anyway, as you may have noticed, I am slightly happy right now ๐Ÿ˜‰


spring rolls 20

  1. I finished exams, yr 11 and HAVE ONE YEAR OF SCHOOL LEFT! And while I could focus on the sadness of graduation for the outgoing year 12s today and the fact that I… only have one more year of school left, I think I’d rather focus on the good times to come because 2012 October-December + 2013 will BE THE BEST EVER!
  2. I properly have time to cook! Oh god, I am not kidding you mes amis, if you are not sick of me by the end of the next two weeks then you have some seriously strong tolerance for sweet, bubbly and overall basic hyperness courtesy of yours truly ๐Ÿ˜‰ (oh and an overload of smiley faces too of course!)
  3. Oh did I mention two weeks? Oh right, IT’S MY HOLIDAYS! Thus my plans to cook, create and have a little surprise up my sleeve for all of you (but shhhh… nothing to be revealed) as well as chill, relax and chillax some more ๐Ÿ™‚
  4. I am not a year 11 (done and finished) but have not officially started yr 12 – this makes me a nothing student. Do you like the concept of a nothing student? Yep, I do too ๐Ÿ™‚

spring rolls21

Anyway, along with end of school, fun and all that, it is brilliant that Spring has also come along ๐Ÿ™‚

You know the deal, deer in the forest, butterflies with exotic wings and families picnic-ing by the crystal clear river with a pretty bridge over the top on which someone is being proposed to. Obviously ๐Ÿ˜‰

Well, actually the reality of how I know Spring has come is this:

  1. I start to see an influx of pumpkin recipes from the Northern Hemispherians
  2. You can hear that incessant buzzing of flies… or is it mosquitoes?
  3. A spider has been found in the bed
  4. The sun comes up at 5:45am

Albeit, Spring didn’t come right now, when October is about to start, I admit, but hey, I think Mother Nature can forgive me being a wee bit late no? To let you Autumn… I mean Fall bloggers reminisce a little as well as inspire you fabulous Southern Hemispherians about to enter scorching summer, here are some recipes I think scream… sorry, sing of spring (those horror movies… honestly they get to me!)

  1. Australia Day Cake – Can I help it that Australia’s colours are so summery? Plus the golden butter cake has a surprise pineapple filling!
    spring rolls1

  2. Victoria Sponge [Pan] Cake – Freshly whipped cream, fresh strawberries and light fluffy pancakes while sitting in the sun. Oh yes… bring it on
    spring rolls4

  3. Fresh Fruit Tart – Is this made for Spring or what? Fresh, vibrant and romantic too since it was made for my gorgeous parents’ anniversary… sigh… old love ๐Ÿ˜‰
    spring rolls5

  4. Brown Butter Mixed M&M Chewy Cookies – Too colourful, happy and bright to not include!
    spring rolls2

  5. Passionfruit Soufflรฉ – This just sounds so impressive ๐Ÿ™‚
    spring rolls3

And I promise many more to come this fine, fine spring and summer (provided the world does not end I mean, remember, it is 2012 ;))

To kick-start my rusty blogging wheels and cooking skills, I have decided to start off with something completely new, different and very varied to my usual. Haha, way to whip a machine back into shape no? ๐Ÿ˜‰

Have you met this cookbook?

259410_123803611099619_628626691_oWell, CG gifted it to my birthday (you will meet her later in the year no worries!) and it has become my Cooking Bible. I have bookmarked more recipes in this solid book than the internet and other cookbooks combined + it tells you everything. How to make 5 types of puff pastry. Seriously, I told you, everything.

This is the cookbook I intend to be grubby-eared, stained with brownie batter and dusted constantly with flour until I am 85 years old at least. Similar to the Cordon Bleu Cookbook, I will be reviewing this book once I have made a substantial number/all the recipes desired from this book, mean you may have to wait till 3 years but hey, no problem ๐Ÿ™‚

So without further ado, I give you a pull-apart scroll bread. Oh yeah, I am definitely back and better than ever, making stronger friends with savoury and meeting my frothy, kind-of-weirds me out buddy, yeast. And when we all joined to have a nice little chat and all, we had an absolute blast. I mean see the results for yourself no?

spring rolls18This scroll bread was perfectly flavoured, a very soft and dense roll but so tasty. I had two in one go, as did my brother, and baking. Oh the smell of baking is more delicious than anything you would have ever baked before. Take it from me ๐Ÿ˜€

*My changes are in bold
Since this recipe requires making white bread and then baking it differently, I have added instructions for what to do if simply the best white bread in the world is desired, no problem – see the notes section ๐Ÿ™‚

Feta & Sundried Tomato Pull-Apart Scrolls
Adapted from: Mastering The Art Of Baking

Makes: 22.5cm loaf


1/2 quantity basic white bread dough

  • 1/2 cup + 2 tbs warm water
  • Large pinch of caster (white) sugar
  • 1 1/4 tsp dried yeast
  • 30g butter, melted
  • 1/2 cup full cream milk
  • 3 cups plain flour
  • 1 tsp salt


  • 80g sundried tomatoes (replacing the pitted kalamata olives), chopped roughly
  • 150g Danish feta, crumbled
  • 2 1/2 tbs oregano leaves, coarsely chopped (Italian herbs)
  • 1 1/2 tbs olive oil


  1. Combine 1/4 cup of the water and sugar in a large bowl. Sprinkle over the yeast and set aside for 5-6 minutes or until foamy. (Mine took 40-50 minutes to froth enough, stirring once inbetween, perhaps since I made this in relatively colder conditions. I would suggest covering the bowl with a plate, keeping it warm and just being patient)
    spring rolls6spring rolls7

  2. Add the butter, 1/2 the milk, remaining water, half the flour and the salt and use a wooden spoon to mix well
    spring rolls9
  3. Add the remaining flour, stirring until a course dough forms
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until it feels smooth, elastic and fairly soft, adding a little extra flour if too sticky
    spring rolls8
  5. Put the dough in a lightly oiled large bowl, covering to coat in oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1 1/2 hours or until the dough has doubled in size *last step for normal white bread*
  6. Knock back the dough with one punch to expel the air and turn out onto a lightly floured surface. Use a rolling pin to roll out the dough into a rectangle about 26x40cm
    spring rolls10
  7. With the long side facing you, scatter the sundried tomatoes, feta and herbs lengthways over half the dough, leaving a 1cm border aroundย  the edges. Drizzle oil over the filling
    spring rolls14
  8. Grease an 8 x 22.5cm loaf tin with olive oil (I used mini tins and a smaller version)
  9. Fold the dough over to enclose the filling and use your fingertips to press the edges of the dough all the way around the seal
    spring rolls11
  10. Use a large sharp knife to cut the dough width-way in 10 even slices – Working with one piece at a time, roll up lengthways and place, cut side down, in the tin, pushing in the ends to fit and taking care not to drop much filing.
    spring rolls13
  11. Continue packing in the pieces of dough so they fit snugly in the tin, scattering with any dropped pieces of filling as you go
    spring rolls 12
  12. Use your hands to press down the surface of the dough to make it even. Cover with a tea towel and set aside in a draught-free area for 1 hour or until the dough has risen to the top of the tin.
    spring rolls 15
  13. Preheat oven to 180 degrees C
  14. Bake for 50 minutes or until the loaf is deep golden all over and the base sounds hollow if tapped. Cool in the tin for 5 minutes then transfer to the wire rack.

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Variations + Tips

  • Pesto, tomato and parmesan – Omit olives, feta and oregano for 60g pesto, 80g finely grated parmesan cheese and 110g sundried tomatoes (spread the pesto over half the rolled dough, leaving a 1 cm border and then scatter the other ingredients on top) – proceed with recipe
  • Not suitable to freeze and best made to serve on day of baking

spring rolls 16

Note: To Make White Bread

Following on from step 5…

  1. 6. Preheat oven to 200 degrees C. Lightly grease two 17.5 x 8cm loaf tins
  2. 7. Knock back the air to expel the air in one punch. Turn out onto a lightly floured surface and use a large sharp knife to cut the dough in half
  3. 8. Working with one portion at a time, pat the dough into a rough rectangle (1.5cm) thick. Roll each rectangle, like a Swiss roll, and place into greased tins, seam side down and pushing them slightly to fit
  4. 9. Cover with a damp tea towel and set aside in a warm, draught-free area for 45 minutes or until the dough has risen just above the edge of the rim
  5. 10. Use a sharp, serrated knife or razor blade to make 3-4 diagonal slashes in the top of each loaf, taking care not to deflate the dough. Bake for 10 minutes then reduce heat to 180 degrees C and bake for 30 minutes more or until the loaves are deep golden and sound hollow when tapped on the base. Turn out onto a wire rack to cool


Variations + Tips

  • Can be frozen, sealed freezer bag for up to 6 weeks


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Better get your fingers back into practise of scrolling again right? *pun not intended*

I shall see you all very soon mes amis but until then I say, Adieu!

Blog Signature


  1. Pingback: Guest Post #2: Giving Baked Goods As Gifts | Go Bake Yourself

  2. Uru, welcome back! I’m really jealous of your spring/summer weather coming up while we go to dark cold fall/winter… well, not too bad, but I sure miss my spring/summer weather already. I can tell your upbeat feelings from the post. And fanatic bread to begin blogging again! ๐Ÿ˜‰


  3. Brittany says:

    Yay you’re back!! Congrats on finishing year 11!!! That is so exciting!! I hope you have an awesome time away from school and bake SO many delicious treats! This bread looks SO fluffy!


  4. Catherine says:

    Dear Uru, It is good to see you back. All your guests did a wonderful job by the way. I need to make my own bread more often especially now that the weather is cooler here where I am. Blessings to you, Catherine xo


  5. WELCOME BACK Uru! And I have enjoyed every single guest posts.. I love the sound of feta and sun dried tomatoes roll. I can imagine having this for breakfast, lunch and dinner. Tasty tasty.. I am drooling, but I guess you could already tell. Your school days reminds me of mine.. but I am glad I went through them and no more exams for me. LOL.. I seriously hated exams. Till then, have a great week and happy baking my friend. xoxo. Jo


  6. Susan says:

    Welcome back!!! I’m sure you are thrilled to be finished with exams and ready to take on new challenges in the kitchen ๐Ÿ™‚ These rolls look so amazing and delicious! I am so envious of the start of spring where you live as I was leaves falling from the trees here ๐Ÿ˜ฆ Happy baking!


  7. Ames says:

    Feta and sundried tomatoes? hello awesome combo ๐Ÿ˜€ welcome back, CCU! can’t wait to see the lovely things you cook up this holidays! Boy, you finish the school year early though!


    • Haha I wish I actually did my friend but yr 11 has only 3 terms and then I go straight into yr 12 – next yr term 4 will be doing the HSC but let us not dwell on such disgusting matters ๐Ÿ˜‰
      Glad you enjoyed the bread my friend!



  8. viveka says:

    That scroll bread is fantastic … want a one now … never seen anything like that. Great to have you back … you really make days – and you tease my baking – but near yeast I’m not going. I’m a superstar on snuffles. But I will file this .. because you know how it’s when the devil becomes old – does she became religious, so maybe one day I will go for baking with yeast.


  9. Kathleen Richardson says:

    So glad you’re back, CCU, but thanks for the time to let my fingers recover from scrolling! Cool recipe; reminds me slightly of my veggie cheese rollups. I wonder if the yeast would take less time to bubble if you used a non-metal bowl? Seems like metal would retain (or gather in) any cold in the air. I always cover mine with a kitchen towel or piece of plastic wrap. Great weather here for baking!


    • A_Boleyn says:

      I took a closer look at the recipe and saw that CCU used a lot less sugar than I normally add to my bread dough. For a basic bread recipe with 3 1/4 cups of flour, I use 1 tsp of sugar and 2 1/4 tsp of yeast in lukewarm water. I find that 5-10 min is plenty of time to prove it, even in a metal bowl. You might want to rinse the bowl with hot/warm water before adding the water as well if you’re concerned about a cold metal bowl.


  10. Welcome back, Uru!! As you enjoy your spring we are entering our fallโ€ฆeither way a beautiful time of year! Congrats on finishing your exams! These rolls are incredible lookingโ€ฆand sound so delicious! Beautifully done!!


  11. mjskit says:

    I can tell that you’re going to spend the next two weeks cooking up a storm! ๐Ÿ™‚ What a great come back recipe! Huge fan of pull apart bread and this one looks extra special. Love all of the other foods that you introduced and the tart for your parents’ anniversary – beautiful and so sweet!!!! Enjoy your vacation and welcome back!


  12. Welcome Back! We’ve missed you! I’m a bit jealous that you are experiencing Springtime while we are preparing for the colder weather here in the US. And maybe you can clear something up for me…how come Australia’s colors are green and yellow? Usually a nation’s “colors” derive from their flag, but Australia’s flag is red,white, and blue. So where did the green and yellow come from? (I ponder this every time I watch the Olympics).


    • Haha I am jealous that you will get to experience snow during Christmas time ๐Ÿ˜‰
      You know, I actually am not sure how green and gold came about as our colours, but I am glad, there are no colours I would be prouder of – I suppose we can’t use our flag colours since they come from Britain and all of British colonies are similar ๐Ÿ˜‰

      Choc Chip Uru


      • Oh well, maybe someday we’ll figure it out! They are pretty colors! Oh and by the way, I live in the Southern United States where it pretty much never snows :-(. We just have freezing temperatures with icy rain….it’s the most miserable weather imaginable!


  13. yay uru is back! how did it go with the exams, what is the gut feeling saying? 6 years ago I was going through my last year as well, so its not that far of for me. =)

    We love pull apart bread. Maybe I should try to make my own one of these days. It has been a while with me and yeast. ๐Ÿ˜‰


    • Haha I bet you still remember that intense feeling of pressure ๐Ÿ˜‰ – gut feeling says they all went ok, which I am happy with but these exams were very tough ๐Ÿ˜›
      Mmmm I deinitely recommend this bread, it is addictive ๐Ÿ˜€

      Choc Chip Uru


  14. Starr says:

    Welcome back, CCU! Congratulations on finishing off your year. I hope your (well deserved) holiday is fantastic! Sounds like you’ve already got it all planned out… The bread looks delicious! Can’t wait to see what else you have cooking up ๐Ÿ™‚


  15. libishski says:

    Welcome back, stranger!

    Haha I know the feeling. I’m working on uni assignments at the moment but I do get blogging withdrawal symptoms, especially when your blog backlog is soo long!

    Love love love pull apart scrolls! Yum!


  16. Louise says:

    Hi Uru!!! Boy did we miss you but you sure did have some fabulous guest bloggers too.

    I’m thrilled you are celebrating Spring as we settle into Autumn. I feel like I can have it all now, all the seasons, well at least two seasons at one time. Such fun!!!

    Your scroll bread looks heavenly. Perhaps this Fall I will learn how to bake, proper:)

    Thank you so much for sharing and Welcome Back!!!


  17. Saskia (1=2) says:

    Welcome back! Pull-apart scrolls look like the perfect kid-friendly recipe to try for the school holidays. YUM. I’ve admired that Baking book in my local bookshop… very tempted… but do I need another recipe book…


  18. Ali says:

    Enjoy your holidays…and your time to bake!! Can’t wait to see all of the fabulous things you’re going to cook! I love the look of your pull-apart bread ๐Ÿ™‚


  19. hotlyspiced says:

    Good to have you back Uru and all the best for your exam results. Enjoy your two-week break Uru because when you get back and Yr 12 starts, it’s just a whirlwind. And it goes by so fast. I can’t believe my daughter has just graduated – such an emotional time for everyone. I have an Anneka Manning cookbook called Seasons – it’s great. Love your pull-a-part bread xx


  20. A_Boleyn says:

    You meant it about coming back with a bang, didn’t you? ๐Ÿ™‚ I love the look of your pullapart buns. But then I like anything made with yeast.

    Click on the ‘yeast’ tag if you want to see some of the goodies I made with that amazing ingredient. Or for a sweet raisin version of your pullaparts, go to the link below.


    Your Australia cake is a wonderful creation which I’d love to make in the spring. ๐Ÿ™‚


    • Haha when I say bang, I mean bigger than the big bang ๐Ÿ˜‰
      I am so glad you enjoyed the buns! And thank you for the link, I am an absolute sucker for yeast now ๐Ÿ˜€
      Glad you enjoyed the Australia Day cake!
      Hope you are doing ok my friend ๐Ÿ™‚

      Choc Chip Uru


  21. eliotthecat says:

    it is so funny reading about spring when I am so looking forward to the cool weather of fall (and all those pumpkin recipes you mentioned)! Congrats and welcome back!!!!! I love the looks of that scroll bread. It is going to be a “must try”!


  22. Baker Becky says:

    Yay!!! She’s back! Your guest posts were wonderful, but no one is you! Happy to have you back on the blog while you have your break. Congratulations on finishing your 11th year and enjoy the break before your final year!! Keep the wonderful recipes coming, this one looks fantastic! I will have to make this very soon for my boys!!


  23. kitchenriffs says:

    Welcome back! I’ve missed your exuberant posts – although you made up for a lot of lost time with this one! ๐Ÿ™‚ Congrats on what sounds like ending a great year 11, and have a fun year 12. Oh, and keep on doing more great recipes like in today’s post!


  24. I’m newish here and reading the intro to your post I was a little bit confused…Spring?? I live in London and of course it is SPRING in Australia…lucky you. I love this pull apart bread with Italian herbs…a picnic treat. rita AKA ritacooksitalian.


  25. navane64 says:

    Glad you are back and done with the exams. I can understand how you would have felt because when I was studying, I really felt the stress of preparing and sitting for the exams. Now you have the space to do what you like and I can see that you have worked on a lovely bread recipe.


  26. erika says:

    Yay glad you’re back Uru!! Congrats on finishing exams and your third year! These scrolls look DELICIOUS! I’ve never heard the term scrolls for bread, but it’s definitely an apt name for this type of bread.

    Haha, I love that you can tell that it’s spring when pumpkin recipes start springing up on northern hemisphere blogs…


  27. Balvinder says:

    Welcome back Chocolate devil!
    But What is this ? You brought a savory recipe. On the other note you truly brought back spring with this sun dried tomato bread scrolls. Have a wonderful weekend ahead my Guru Uru!


    • Haha I was a little surprised myself that it was a savoury recipe coming out but I didn’t mind this one at all ๐Ÿ˜‰
      Don’t worry I intend to get your chocolate cravings satisfied soon my friend, it is so good to be back!

      Choc Chip Uru


  28. Denise says:

    Welcome back!!! We missed you! Love the rolls –I must try them soon. They look so soft and savory! All the lovely desserts look wonderful too. Your parents are so lucky to have a sweet daughter to bake such a nice fruit tart for them. Happy Spring to you!


  29. Welcome back CCU! Oh my, this looks absolutely delicious. There is no doubt scroll breads with savory fillings are my fav thing at the moment, and yours looks so soft and fluffy!! I wish I could grab a slice right off the screen.


  30. Welcome back! The dough looks fantastic. I especially love that little indentation with the hand, shows you have a light & fluffy, healthy dough. I’m a sucker for scrolls, both savoury & sweet and your baking manual looks like the perfect addition to any home cooks shelf!


  31. Ramona says:

    Yayyyyyyyyyy!! Welcome back!! Iโ€™m so happy you finished with exams.. are on holiday and ready to start your 12th grade year in style!! I could almost see your excitement jumping off the blog page. I love this pull apart breadโ€ฆ can we say light and flaky. Your parentโ€™s anniversary dessertโ€ฆ and all the restโ€ฆ Iโ€™m so excited to hear about it all. Enjoy springโ€ฆ I am enjoying fall right nowโ€ฆ but we will be dealing with dreaded winter looming in the horizon soon. I miss the sun coming up at 5:30amโ€ฆ since Iโ€™m an early bird. I wish there was only two seasons.. spring and fallโ€ฆ then life would be grand. Well a girl can dreamโ€ฆ right. ๐Ÿ™‚ Have a wonderful weekend my friend!! ๐Ÿ™‚


    • Haha, your comment has my excitement sky rocketing my friend, such a bubbly personality ๐Ÿ˜€
      I totally understand how you feel, I wake up at around 5 every morning regardless of circumstance and in winter, I feel a little like its midnight ๐Ÿ˜‰ – but your winter will be beautiful!
      Have a wonderful week ma amie!

      Choc Chip Uru


  32. Welcome back! Those M&M cookies look amazing, I’m glad they’re your blog background – they make me drool every time I visit your blog ๐Ÿ™‚ If that book is what helps you be as awesome a baker as you are, then I need one! And nice nails. How do you keep them so nice? I always end up having to cut mine, or they get icky, when I’m baking a lot…

    Oh, and I hope your exams went well! ๐Ÿ™‚


    • Haha I think these cookies are just too colourful to ignore ๐Ÿ˜‰
      Glad you like them! And thank you, my nails, though cut now, can grow very long, I just file them into shape ๐Ÿ˜€ – mum taught me!
      And yep, when kneading the dough, it was a killer but I run it under hot water and voila ๐Ÿ˜‰

      Choc Chip Uru


  33. missemzyy says:

    Its so nice to meet a blogger who Is also in year 11! I know exactly how you feel to be able to have time to cook and finally relax after exams! your recipes look delicious! I will have to try and cook some in the holidays ๐Ÿ™‚ love your blog, enjoy the next two weeks!


  34. She’s back, so glad to see you posting again, The rolls look heavenly!!! The tart and cake and cookies you got right down to business. Welcome back and look forward to lots of posts in the upcoming weeks and months. Congrats on finishing the exams and year 12 in school.


  35. Welcome back sunshine :)) You truly brought back spring – see that wide grin I am sporting? It belies the gloomy dark Northern hemisphere fall look that I have outside my window. No kidding. A big hug, and yes, you are back with a bang. That is some serious looking bread. And did I ever tell you those cookies of yours actually look like smiley faces too?


    • Haha I doubt the Northern Hemisphere can be gloomy yet, afterall, soon it will be snowing for you no? I envy your winters!
      Haha yep, I have indeed heard that my cookies, WHENEVER I use M&Ms, look abnormally happy ๐Ÿ˜‰

      Choc Chip Uru


  36. I think I’ll give up my title as Northern Hemisphereian and come down and live with you for the next few months. I wish it was spring again!

    And what a lovely way to celebrate your return! Feta and sundried tomatoes in a freshly baked roll of bread…. mmmm. That’s it, I’m definitely moving in!


    • Mmm I am loving the Spring no doubt ๐Ÿ˜€
      And happily, we don’t get out results back until the end of our blissful holidays ๐Ÿ˜‰
      I think (and hope) they were ok but they were very hard!

      Choc Chip Uru


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