Oh cheesymite scroll, every Saturday morning I devour you at my local café, and crave more as soon as I swallow the last morsel of salty goodness.
Unable to wait for the next weekend to come, I’ve decided to make you mine always, and like Young Dr. Frederick Frankenstein had said, “Alive! It’s alive! It’s alive!” I shall make you, ‘Mine! It’s mine! It’s Mine!’
– 310ml milk
– 1 egg, lightly beaten
– 530g plain white flour (bread flour)
– 1 teaspoon salt
– 1 ½ teaspoon sugar
– 1 tablespoon dried yeast
– 125g cheddar cheese (I mix my cheeses, and a sharp cheddar, such as a vintage variant – this will give the scrolls a cheesier taste)
– 2 tablespoons Vegemite
– 2 tablespoons boiling water
1. Place the milk into the bread-machine pan first, followed by the egg, flour, salt, sugar and yeast, or in the order recommended by the bread-machine manufacturer. Set to the dough setting, and press start.
2. Once the cycle has completed, turn the dough onto a lightly floured surface knead for several minutes, and then into a smooth ball
3. Set the oven temperature to 200 degrees C (400 degrees F).
4. In a bowl, mix the Vegemite and boiling water until melted.
5. Using a floured rolling-pin, roll the dough to around 25x35cm rectangle, but this can vary depending on the thickness of the dough you prefer.
6. Brush the Vegemite mixture over the dough. The amount of Vegemite you apply is completely depending on how much you love Vegemite. I’m quite heavy-handed here because I love the stuff. 🙂
7. Sprinkle half the cheese.
8. Fold the opposite side over the top and over again, and again. Then roll out the folded dough into a rectangular. Repeat steps 6 and 7, but leave a small amount of cheese for the topping.
9. Roll the dough into one long log shape, starting with the edges closest to you.
10. Cut the log into 8 – 10 pieces, depending on how large you want the scrolls. I usually tend to cut them larger, because I like the way they grow out of the pan.
11. Place the scrolls, cut-side up, into a tray covered with baking paper.
12. Brush the tops of the scrolls with Vegemite and sprinkle with the rest of the cheese. I usually leave the scrolls in a warm place for 10-15 minutes so they can rise slightly.
13. Bake for 30 minutes, or until golden brown.
Recipe Variation Tip: If Vegemite is not for your taste pallet, swap it for ham and cheese, adding a sprinkling of oregano for an aromatic and delicious variation. My father-in law prefers this option, while my hubby likes Vegemite, so I usually divide the dough and make two variations out of the same dough mixture.
I cheat by using a bread machine, but this is easily done by hand as well. If you’re interested, email me and I’ll send you the details.
Oh, and this is my cat, Cosmic Coconut, trying to help, not! But he’s cute.