Cheesymite Scrolls

Method

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1. Mix the flour, yeast, sugar and salt in a large bowl. Add the milk, egg and melted butter and mix to a dough. Knead on a lightly floured surface for 8 minutes, until smooth and elastic.

   Mark done Start 8 min timer

2. Put the dough in an oiled bowl, cover, and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Beat the softened butter and Vegemite together until smooth and evenly coloured.

   Mark done

4. Roll the dough out on a floured surface to a rectangle about 30 x 40 cm. Spread it with the Vegemite butter, leaving a 1 cm border along one long edge, and scatter with two-thirds of the cheese.

   Mark done

5. Roll up tightly from the long edge with the border last, so the seam ends underneath. Cut into 12 slices, each about 3 cm thick.

   Mark done

6. Lay the scrolls cut side up, just touching, in a lined 23 x 33 cm baking tin. Cover and leave them to puff for 20 minutes while the oven heats to 190°C / 375°F.

   Mark done Start 20 min timer

7. Brush with the milk, scatter with the remaining cheese and bake for 20 to 25 minutes, until deep golden and the cheese is bubbling.

   Mark done Start 20 min timer

8. Cool in the tin for 10 minutes and pull apart to serve warm.

   Mark done Start 10 min timer

Chef’s Tips

• Beat the Vegemite into the butter first. Neat Vegemite spreads in streaks and can taste harsh.
• Roll the dough up tightly. Loose scrolls unwind in the oven.
• Cut the roll with a length of thread or dental floss. A knife squashes the spirals.

Pairing Suggestions

• A cup of tea
• Tomato soup
• A green salad

Storage & Reheating

Keep in an airtight tin up to 2 days and warm for 5 minutes in the oven. Freeze baked scrolls for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.