Cheesymite Scrolls are a savory, cheesy, and utterly addictive treat that combines the fluffy goodness of a perfectly baked scroll with the iconic, umami-rich flavor of Vegemite. This recipe transforms simple dough into a comforting snack, perfect for breakfast, lunchboxes, or anytime you crave a taste of Australia. The combination of salty Vegemite and melted cheese creates a flavor explosion that will leave you reaching for more.
Why You Will Love This Recipe
These Cheesymite Scrolls are not just delicious; they’re also incredibly versatile and satisfying. Here’s why you’ll adore them:
- Unique Flavor: The distinctive taste of Vegemite pairs beautifully with the creamy, melted cheese, offering a unique and unforgettable flavor profile.
- Perfect Texture: The scrolls boast a soft, fluffy interior with a golden, slightly crispy exterior, making each bite a delight.
- Easy to Customize: You can easily adjust the amount of Vegemite to suit your taste preferences or experiment with different types of cheese.
- Great for Sharing: These scrolls are perfect for parties, potlucks, or simply sharing with family and friends.
- Make-Ahead Friendly: You can prepare the dough or even assemble the scrolls ahead of time and bake them later, making them ideal for busy schedules.
Ingredients:
Dough:
- 4 cups bread flour (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 for table salt
- 1 1/2 cups + 2 tbsp warm milk (full or low fat)
Vegemite & Cheese:
- 50g/ 3 tbsp salted butter, softened
- 3 tbsp Vegemite
- 5 cups (500 g) Colby cheese, freshly shredded (or cheddar, Monterey Jack)
Preparation:
Step 1: Check Yeast (Important for Success!)
If your yeast is old or hasn’t been stored in the refrigerator, it’s crucial to test its viability. To do this, combine 1 teaspoon of sugar and 2 teaspoons of yeast with 1/4 cup of warm water. Let it sit for 5-10 minutes. If the mixture becomes foamy and doubles in volume, your yeast is active and ready to use. If not, it’s best to get fresh yeast for the best results.
Step 2: Make the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and salt. Briefly mix on low speed to combine the dry ingredients. Gradually add the warm milk while the mixer is running on low. Mix until the dough comes together and you no longer see any dry flour.
Increase the mixer speed to medium and knead the dough for 5 minutes until it becomes smooth and elastic. The dough should pull away from the sides of the bowl and form a cohesive ball. If the dough seems too sticky, add flour, one tablespoon at a time, until it reaches the desired consistency. If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
Step 3: First Rise
Shape the kneaded dough into a ball and place it back into the mixing bowl. Cover the bowl tightly with cling wrap to prevent the dough from drying out. Place the bowl in a warm, draft-free place to rise for about 1 1/2 hours, or until the dough has doubled in size. The rising time may vary depending on the temperature of your environment.
Step 4: Roll Out and Fill
Once the dough has doubled, gently punch it down to deflate it and release the excess air. Lightly flour a clean work surface to prevent sticking. Turn the dough out onto the floured surface and use your hands to roughly shape it into a rectangle.
Use a rolling pin to roll the dough out into a 48 x 28 cm / 11 x 19″ rectangle. Spread the softened butter evenly over the entire surface of the dough. Then, spread the Vegemite evenly over the buttered dough. Sprinkle 3 cups (300g) of the shredded cheese evenly over the Vegemite.
Step 5: Shape the Scrolls
Carefully roll the dough up tightly into a log, starting from one of the long edges. Once you have a tight log, use a sharp knife or dough scraper to cut it into 12 even pieces.
Step 6: Second Rise
Preheat your oven to 180°C/350°F (160°C fan-forced). Lightly grease a 23 x 33cm / 9 x 13″ baking pan with butter. Line the pan with baking paper, leaving an overhang on the sides to easily lift the scrolls out later.
Place the cut scrolls into the prepared pan, spacing them evenly apart. Lightly spray a piece of cling wrap with oil and cover the pan. This prevents the dough from drying out during the second rise. Let the scrolls rise in a warm place for about 30 minutes, or until they have expanded and risen by about 30-50%.
Step 7: Bake
Remove the cling wrap from the pan. Sprinkle the remaining shredded cheese evenly over the top of the scrolls. 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 is light golden brown and bubbly. Keep a close eye on the scrolls during the final baking stage to prevent them from burning.
Step 8: Rest and Devour!
Once the scrolls are baked, remove the pan from the oven and let them cool in the pan for 5 minutes. Use the baking paper overhang to lift the slab of scrolls onto a cooling rack. Let them cool for another 5 minutes before peeling the scrolls apart and serving. These Cheesymite Scrolls are best enjoyed warm. For an extra treat, microwave them for 20 seconds to re-melt the cheese!
Cooking Rating:
- Difficulty: Medium
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: Approximately 3 hours (including rising time)
Serving Suggestions:
- Serve warm as a snack or light meal.
- Pack in lunchboxes for a savory treat.
- Enjoy with a side of soup or salad.
- Serve as part of a brunch spread.
- Perfect for parties, gatherings, and potlucks.
Tips:
- Yeast is Key: Always check the expiration date of your yeast and test its activity before starting the recipe.
- Warm Milk: Use warm milk (not hot) to activate the yeast properly.
- Don’t Over-Knead: Over-kneading can result in tough scrolls. Knead until the dough is smooth and elastic.
- Warm Place for Rising: A warm, draft-free environment is essential for proper dough rising.
- Adjust Vegemite: Adjust the amount of Vegemite to your taste preference. Start with less and add more as needed.
- Cheese Variations: Experiment with different types of cheese, such as cheddar, Monterey Jack, or a blend of cheeses.
- Freezing: These scrolls can be frozen after baking. Let them cool completely, wrap them individually in plastic wrap, and then place them in a freezer-safe bag or container. Reheat in the oven or microwave.
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes)
- Calories: Approximately 350-400 per scroll
- Protein: 15-20g per scroll
- Sodium: 500-600mg per scroll
Conclusion
Cheesymite Scrolls are a delightful twist on a classic scroll, offering a unique and satisfying flavor experience. With their fluffy texture, cheesy goodness, and savory Vegemite kick, these scrolls are sure to become a new favorite in your household. Whether you’re an avid baker or just starting out, this recipe is easy to follow and yields delicious results every time. So gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible Cheesymite Scrolls!
Questions and Answers about Cheesymite Scrolls:
Q1: Can I use plain flour instead of bread flour?
A: Yes, you can substitute plain (all-purpose) flour for bread flour in this recipe. However, bread flour has a higher protein content, which results in a slightly chewier and more elastic texture. If using plain flour, the scrolls might be a bit softer, but they will still be delicious.
Q2: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough up to 24 hours in advance. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and store it in the refrigerator. When you’re ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 30 minutes before rolling it out and proceeding with the recipe.
Q3: Can I freeze the baked Cheesymite Scrolls?
A: Yes, these scrolls freeze very well. Allow them to cool completely after baking. Wrap each scroll individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, thaw the scrolls in the refrigerator or at room temperature, then warm them in the oven or microwave until heated through.
Q4: I don’t like Vegemite. Can I substitute it with something else?
A: If you’re not a fan of Vegemite, you can try substituting it with other savory spreads like Marmite (another yeast extract spread), pesto, or even a garlic-herb butter. Keep in mind that the flavor will be different, but you can still create delicious savory scrolls with these alternatives.
Q5: My scrolls are browning too quickly. What should I do?
A: If you notice that your scrolls are browning too quickly in the oven, you can tent them loosely with aluminum foil. This will help to protect the tops from burning while allowing the inside to cook through properly.
