cheesymite scrolls

I love the flavour combination of Vegemite and cheese - it's so classically Australian!

Cheesymite Scrolls

g butter

self-raising flour

milk

tbs Vegemite

cheddar cheese grated

cheddar cheese grated *to decorate

Recipe video above. This is an unapologetic copycat recipe of the Bakers Delight Cheesymite Scrolls, a food that is just about as true-blue-Aussie as you can get! With pillowy soft white bread, Vegemite and cheese, this homemade version trumps store bought because it&#39;s made with butter instead of flavourless oil, and I use more cheese (easy win!). Plus, you&#39;ll save a bundle - $12.50 to make a dozen compared to $54 to buy.See Note 7 for food processor option.If using cups to measure the cheese, make sure to tightly pack it else you&#39;ll be short (devastating!). Freezes perfect for 3 months.

Cheesymite Scrolls (Cheese & Vegemite!)

bread flour (, substitute plain/all-purpose flour (Note 1))

tsp instant yeast ((rapid-rise yeast) (Note 2))

tsp white sugar

tsp cooking salt ((kosher salt), halve for table salt)

cups+ 2 tbsp warm milk ((full

salted butter (, softened)

tbsp Vegemite ((Note 4))

cheese

Mix dry ingredients, add milk, knead 5 min. Rise until doubled (1.5 hours). Punch, roll out to 48 x 28 cm / 11 x 19” rectangle. Spread with butter, Vegemite then 300g cheese. Roll, cut into 12, put in lined pan, rise 30% (30 min). Top with remaining cheese.

Bake 25 minutes at 180°C/350°F (160°C fan), rotate, bake 10 minutes 200°C/375°F (180°C fan) - keep an eye on it. Cool 10 min, eat!

Abbreviated recipe

Check yeast - If your yeast is old or you weren&#39;t storing it in the fridge, check it&#39;s still good, see Note 6.

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!

Full recipe

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