Cheeseburger Scrolls

Method

1. Place the bread bowl on the stand mixer. Add the warm water and sugar, then sprinkle over the yeast. Cover with the bowl with the lid and leave to stand for 10–15 minutes, or until the yeast becomes foamy.
2. Remove the lid and add the flour, salt and 1 teaspoon of the olive oil. Attach the flat beater and mix on speed 2 until the ingredients are just combined.
3. Remove the flat beater and attach the dough hook. Mix on speed 2 and knead for 3–4 minutes, or until the dough is smooth and elastic.
4. Remove the bowl from the mixer and cover with the lid. Place in a warm spot and leave to proof for approximately 1 hour, or until the dough has doubled in size.
5. While the dough is proofing, prepare the mince filling. Heat the remaining olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 1–2 minutes.
6. Add the beef mince and oregano. Cook for 5–8 minutes, breaking up the mince as it cooks, until the beef is cooked through and any excess liquid has evaporated.
7. Set the mince mixture aside to cool.
8. Preheat the oven to 200°C. Line a large baking tray with baking paper.
9. Once the dough has doubled in size, divide it into two equal portions. On a lightly floured surface, roll each portion into a 30 × 30cm square.
10. Spread the tomato or barbecue sauce evenly over each piece of dough, leaving a small border around the edges.
11. Arrange the cheddar cheese evenly over the sauce, followed by the cooled mince mixture. Add sliced pickles, if using, then drizzle or squeeze over the American mustard.
12. Starting from one edge, roll the dough tightly to enclose the filling, creating a long roll similar to a Swiss roll.
13. Cut each roll into 8 even rounds and arrange the scrolls cut-side up on the prepared baking tray, leaving a little space between each one.
14. Bake for approximately 20 minutes, or until the scrolls are golden brown and the dough is cooked through.
15. Allow to cool for a few minutes before serving.