Grease a large springform pan and set aside (I also needed a smaller pan for the leftover scrolls).
Place water, yeast, salt, flour and oil into mixing bowl and mix 6 seconds on speed 6 and then knead for 2 minutes.
Transfer dough to a lightly floured board and work into a ball.
Place in a bowl, cover with a tea towel and leave to prove in a warm spot for 30 minutes or until it has doubled in size.
Preheat oven to 200 degrees.
Roll dough into a large rectangle that is 5cm thick.
Spread over the tomato paste.
Add the ham.
Sprinkle over the cheese (leaving a little to add when the scrolls are in the pan).
Roll the rectangle into a long log.
Use dental floss to cut the log into even slices.
Lay the scrolls cut side down into the pan, starting in the middle and moving your way out towards the edges.
Set aside to prove for another 10-15 minutes.
Place in the oven and cook for approximately 20 minutes or until golden on top and hollow when tapped.
Allow to cool a little in the pan before turning out onto a plate.