Cheese and Vegemite Scrolls
These mini Aussie Cheese and Vegemite Scrolls are super delicious and fun to eat! Make a batch to share with your family today!
Ingredients
- ¼ cup milk (full cream or whole milk)
- ½ cup water
- 1 tbsp sugar
- 2½ tsp instant yeast (rapid-rise yeast) (NOTE 1)
- 2½ cup bread flour (more for dusting) (NOTE 2)
- 1 tsp salt
- 1 large egg
- 30 gm unsalted butter (melted)
- oil spray to grease
For the filling
- 2 tbsp Vegemite (NOTE 3)
- 1 tsp butter
- 2 cup shredded cheese (NOTE 4)
Instructions
- In a small microwave-safe jug, pour in the water and milk, then add in the sugar and stir to mix. Place the jug into the microwave and zap it for 30 seconds. Stir the mixture and place a thermometer in. The mixture should be between 36.5 to 40.5 C - 100 to 110 F. You may need to leave it to cool for a few minutes if it's too hot. Once it reaches the correct temperature, stir in the yeast. Cover and leave for 7 minutes or until foamy.
- Place the flour and salt into a stand mixer bowl. Use a dough hook and operate at low speed (KitchenAid on level 2). With the motor running, add the egg into the flour. Give the yeast mixture a mix and drizzle it into the bowl, then drizzle in the melted butter. Once the dough comes together and moves away from the sides of the bowl, leave the mixer to knead the dough for 5 minutes.
- Lightly grease a large bowl with oil (I used oil spray). Gather the dough and make a ball. Place the smooth side of the dough down into the bowl to grease, then turn it over. Cover the bowl with a tea towel or plastic film. Leave the bowl in a warm and draft-free place for 30 minutes or until it's doubled in size.
- Lightly flour the workbench with flour and hand knead the dough for 3 to 5 minutes. The dough should feel soft but slightly elastic. Shape the dough into a rough rectangle and roll it into 40x22cm (16x9in). Don't worry if you can't get a perfect rectangle shape because we'll be trimming off the ends later.
- In a small microwave-safe bowl, add in the vegemite and butter. Zap it in the microwave for 10 seconds until the butter has melted, then mix well to combine.
- Brush or spread the Vegemite mixture with a flat spatula all over the dough, then sprinkle the shredded cheese on top. Tightly roll the dough lengthwise until it reaches the other end, turn the dough so the seam faces down on the bench.
- Lightly grease the bottom and sides of a 23x33cm (9x13in) with oil spray. Slice off the uneven edges of the roll and cut the roll in half, then cut out 12 scrolls in total. The rolls may have flattened slightly after slicing, so use your hands to help make them round again. Place the slices into the tin and spread them out evenly. Cover the tin and let them rest again for 1 hour or until they've doubled in size.
- Preheat oven to 210°C (410°F) or 190°C (370°F) for fan-forced ovens when there are 15 minutes left remaining for the dough to rest. Bake the scrolls for 15 to 18 minutes or until golden brown on top. Leave them to rest in the tin for 10 minutes before serving.
Notes
(NOTE 1) Yeast - I used instant yeast (rapid yeast), this variety you usually need to chill or freeze after opening. Instant yeast doesn't need to be hydrated and rises faster than active yeast. Instant and active are interchangeable for equal amounts, but active yeast needs more time to rise. Out of habit, I always hydrate my yeast, regardless of the variety, because I like to see it alive before using it.
(NOTE 2) Bread flour has a higher amount of protein than plain flour (all-purpose flour). Protein produces lots of gluten and makes the dough rise when baking. Plain flour would work, but it may end up being a slightly wetter dough with a different texture.
(NOTE 3) Vegemite - For a mild Vegemite flavour in the scrolls, mix 1.5 tbsp of Vegemite with 1 tsp of butter. For a stronger flavour, mix 2 tbsp of vegemite with 1 tsp butter. The butter helps makes the Vegemite spread easier on the dough and also makes the scrolls tastier.
(NOTE 4) Shredded cheese - I used tasty cheddar cheese, however, any variety of melting cheese would work. Swiss, Monterey Jack, mozzarella and all cheddars are great choices.
Leftovers - These scrolls are best straight out of the oven. Store leftovers in a snap-lock plastic bag and leave them at room temperature for 1 or 2 days or place them in the fridge for 5 days. Frozen scrolls are good for 3 months.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1scrollCalories: 197kcalCarbohydrates: 22gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 204mgPotassium: 129mgFiber: 1gSugar: 2gVitamin A: 230IUVitamin C: 1mgCalcium: 110mgIron: 1mg