Cheesymite Scrolls

Savoury comfort food at its best. There is something very satisfying and soothing about working with yeast doughs and this one is no exception. There is nothing tricky in this recipe and the results are worth the effort.

Yield: 15-20 scrolls

Cooking Time: 30 Minutes

Total Time: 2 hours

Dough

115g unsalted butter, melted
480ml warm milk
1/4 cup caster sugar
1 tsp dry yeast powder
625g plain flour
1 tsp baking powder
2 tsp salt
1/4 cup milk, for brushing

Filling

1/2 cup vegemite
1/3 cup (75g) unsalted butter
375g cheddar cheese, grated

Combine butter, milk and sugar in a bowl and stir or whisk to combine.

Add yeast powder, allow to stand for a minute or two.

Add 500g plain flour and stir to combine. Don’t over stir, a few lumps are ok but you don’t want to see any unincorporated flour.

Cover the bowl with a plastic bag and leave to sit for 1 hour.

After an hour has passed, remove the bowl from the bag and add 75g more flour and knead lightly in the bowl to incorporated the additional flour.

Add some of the remaining flour to the work bench and turn out the dough onto the workbench. Knead the dough until it becomes soft and is no longer sticking to the workbench. Add a little more flour if the dough is still sticky.

Roll the dough into a rectangle approximately 1-1.5cm thick.

Place the vegemite and butter in a microwave safe bowl and microwave on high for 15 seconds at a time, until the butter is melted and the vegemite has softened. Stir after each cooking period to combine.

Once the vegemite and butter have combined, pour over the dough and spread as evenly as possible.

Sprinkle over the cheese.

Roll the dough into a log.

Cut the log into 6cm lengths.

Line a rectangular roasting pan with baking paper and place the cut lengths of the log in the pan.

Cover the pan with plastic wrap or a plastic bag and leave to rise for 30 minutes.

Just before the 30 minutes rising time is up, preheat the oven to 160 degrees celsius (fan-forced).

Remove the plastic wrap from the pan, brush some milk over the scrolls and place in the oven to bake for 20-25 minutes or until nice and browned.

Once cooked, removed the scrolls from the pan, ( I use the baking paper edges to do this), and place on a cooling rack to cool.Remove the paper from beneath the scrolls to allow them to cool properly.

Eat warm or at room temperature.

Try this with diced bacon, easy italian tomato sauce and a combination of parmesan and cheddar instead of the vegemite and butter for an italian scroll.