Combine the milk, 1 Tbsp sugar and yeast in a small bowl. Set aside for 5 minutes or until frothy.
Combine flour 1 Tbsp extra sugar and salt in a large bowl; make a well in the centre. Pour yeast mixture and egg into the well and add melted butter. Stir until just combined. Place on a lightly floured surface and knead for about 5 minutes or until the dough is smooth.
Place dough into a lightly greased large bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
Line a 20cm round cake tin with baking paper. Roll out dough to a 20cm x 30cm rectangle. Spread Berry Fruit Mince over the dough evenly.
Roll up tightly from the longer side. Cut roll into 9 even slices and place them into the prepared tin. Cover and leave to rise until the dough has doubled in size.
Meanwhile, preheat the oven to 180°C. Once the dough has risen, bake the scrolls in the preheated oven for 25 – 30 minutes, or until they are golden brown. Serve warm.
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