Description
Cheesymite Scrolls combine the iconic Australian spread Vegemite with creamy melted cheese wrapped in a soft, fluffy bread dough. These savory scrolls are perfect for breakfast, snacks, or lunchboxes, delivering a nostalgic umami flavor balanced by rich cheese and a tender homemade dough.
Ingredients
Scale
Dough
- 4 cups bread flour (can substitute plain/all-purpose flour)
- 3 tsp instant yeast (rapid-rise yeast)
- 2 tsp white sugar
- 1 1/4 tsp cooking salt (kosher salt, halve if using table salt)
- 1 1/2 cups + 2 tbsp warm milk (full or low fat)
- 50g (3 tbsp) salted butter, softened
Filling
- 3 tbsp Vegemite
- 5 cups (500g) Colby cheese, freshly shredded (or cheddar, Monterey Jack)
Instructions
- Prepare the dough: In a large mixing bowl, combine the bread flour, instant yeast, white sugar, and salt. Gradually add the warm milk and softened butter, mixing to form a soft dough. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape and fill scrolls: Punch down the risen dough and roll it out on a floured surface into a large rectangle approximately 12×16 inches. Evenly spread the Vegemite over the dough, then sprinkle the shredded cheese on top. Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 even slices.
- Second rise: Arrange the scrolls cut side up on a greased or lined baking tray, leaving space between each. Cover loosely with plastic wrap or a cloth and let them rise for 30 minutes to allow for a light, fluffy texture.
- Bake: Preheat the oven to 180°C (350°F). Bake the scrolls in the preheated oven for 30 to 35 minutes, or until golden brown and the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.
Notes
- Note 1: Bread flour provides the best structure for the scrolls, but plain/all-purpose flour works as a substitute.
- Note 2: Instant yeast makes rising faster; if using active dry yeast, proof it first in warm milk with sugar.
- Note 3: Full or low-fat milk can be used; ensure milk is warm but not hot to activate yeast properly.
- Note 4: Vegemite is a savory yeast spread indigenous to Australia, providing a salty umami flavor.
- Note 5: Colby cheese is preferred for its mild flavor and good melting properties; cheddar or Monterey Jack are excellent alternatives.
- Store cooled scrolls in an airtight container for up to 3 days or freeze for longer storage.
- Reheat scrolls in a low oven or microwave before serving to melt the cheese again.
