To your Thermomix bowl - add water, sugar, yeast, flour, salt, bread improver & oil. Knead 6 minutes/dough function.Transfer dough to a lightly floured Thermomat & cover. Let this rest for 15 minutes.On your floured Thermomat or bench, roll the dough into a large rectangle. If you don't own a Thermomat, aim for approx 60cm x 40cm. Cover with toppings of choice. Make sure you leave a few centimetres of 'naked dough' at the top - this will help to seal the dough.Roll into a tight log, then cut into 12+ equal portions. I like to use a piece of unflavoured dental floss for a clean cut. Arrange on a baking tray a few centimetres apart.Cover, then place in a warm location to proof/grow. You want your dough to increase x2 or x3 in size - time will vary depending on temperature.Preheat oven to 180* fan forced, top your scrolls with an egg wash & cheese (if you'd like to), then bake until golden brown - approx 20/25 minutes. Once cooked, transfer to a cooling rack immediately.