Cheesymite Scrolls (Cheese & Vegemite!)
User Reviews
5
-
Prep Time
25 mins
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Cook Time
35 mins
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Dough rising
2 hrs
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Servings
12
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Calories
437 kcal
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Cuisine
Australian
Cheesymite Scrolls (Cheese & Vegemite!)
Description
Cheesymite Scrolls begin with a dough consisting of bread flour or all-purpose flour, instant yeast, sugar, salt, and warm milk, kneaded to a smooth consistency. After a first rise lasting about an hour and a half, the dough is punched down and rolled into a large rectangle. A layer of softened butter is spread over the surface, followed by a thin spread of Vegemite and a substantial amount of freshly shredded colby or similar cheese. The dough is then rolled into a log and cut into equal-sized scrolls, placed in a pan, and allowed a shorter second rise.
The filled scrolls bake at two temperatures for a combined 35 minutes, ensuring a golden crust and thoroughly cooked dough with melted cheese inside and on top. The combination of tangy, salty Vegemite and rich cheese works with the pillowy softness of the bread, yielding a deeply savory and satisfying bread roll that can be eaten warm or cooled.
These scrolls keep well for a few days, store best in an airtight container, and can be reheated briefly to regain freshness. The recipe emphasizes using fresh shredded cheese for optimal melt and flavor and suggests testing yeast viability before starting. Variations in flour type and yeast handling are addressed to achieve the best texture.
Ingredients
Dough:
- 4 cups bread flour , substitute plain/all-purpose flour (Note 1)
- 3 tsp instant yeast (rapid-rise yeast) (Note 2)
- 2 tsp white sugar
- 1 1/4 tsp salt kosher salt), halve for table salt, cooking
- 1 1/2 cups+ 2 tbsp milk full or low fat) (Note 3, warm
Vegemite & cheese:
- 50g/ 3 tbsp butter softened, salted
- 3 tbsp vegemite (Note 4)
- 5 cups (500 g) colby cheese , freshly shredded (or cheddar, Monterey Jack) (Note 5)
Instructions
Abbreviated recipe
- 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!
Full recipe
- Check yeast - If your yeast is old or you weren't storing it in the fridge, check it'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!
Notes
- Bread flour is preferred for soft, fluffy scrolls but plain flour works well if unavailable.
- Instant or rapid-rise yeast is recommended; test yeast freshness before use by proofing in warm liquid with sugar.
- Use warm milk, not hot, to avoid killing yeast; both full fat and low fat milk work fine.
- Vegemite adds a distinctive salty, umami flavor; substituting similar spreads may alter taste.
- Freshly shredded cheese melts better and provides a superior texture compared to pre-shredded cheese.
- These scrolls keep fresh for up to 3 days at room temperature and reheat well; they can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437cal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 742mg | 31% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 430mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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