Cheesymite Scrolls (Cheese & Vegemite!)

• servings: 12 servings
• active time: 25 minutes
• total time: 1 hour

Ingredients

DOUGH:

600 g bread flour or plain/all-purpose flour

9g instant yeast (rapid-rise yeast)

2 tsp white sugar

1.25 tsp cooking salt

405 ml warm milk (full or low fat)

VEGEMITE & CHEESE:

50 g salted butter , softened

3 tbsp Vegemite

500 g cheese , grated

Directions

Make dough - Put the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Briefly mix to combine. Add the milk then mix on low until you no longer see flour. Then beat, starting on low then increasing to medium partway through, for 5 minutes until the dough is smooth (see video for before/after visuals). (Note 8)

Rise #1 - Shape the dough into a ball then put it back in the bowl. Cover with cling wrap. Let it rise in a warm place for 1 1/2 hours or until it doubles in size (see steps in post for more guidance).

Roll out - Punch the dough to deflate in the bowl. Lightly flour a work surface, turn the dough out then use your hands to roughly shape it into a rectangle. Then roll out into a 48 x 28 cm / 11 x 19”rectangle using a rolling pin.

Spread the dough with butter then with Vegemite. Sprinkle the whole area evenly with 3 cups (300g) of the cheese.

Cut - Roll up into a log then cut into 12 even pieces.

Pre-heat the oven to 180°C/350°F (160°C fan-forced). Lightly grease a 23 x 33cm / 9 x 13″ pan with butter. Then line with baking paper with overhang (so you can lift the slab out later).

Rise #2 - Place the scrolls into the pan, evenly spaced apart. Spray a piece of cling wrap lightly with oil then cover the pan. Let the scrolls rise in a warm place for 30 minutes or until they expand/rise by about 30-50%.

Bake - Top the scrolls with the remaining cheese. Bake for 25 minutes. Then rotate the pan and bake for a further 10 minutes at 200°C/375°F (180°C fan-forced) or until the cheese on the surface of the scrolls around the edge of the pan are light golden.

Rest - Cool in the pan for 5 minutes. Use the paper overhang to lift the slab onto a cooling rack then cool for a further 5 minutes. Peel the scrolls apart then devour! Best eaten warm. 20 seconds in the microwave!

Nutrition

• Calories: 437 kcal
• Total Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Cholesterol: 65 mg
• Sodium: 742 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 21 g