Cheesymite Scrolls (Cheese & Vegemite!) | Daily Dine

Cheesymite Scrolls (Cheese & Vegemite!)

Recipe video above. This is an unapologetic copycat recipe of the Bakers Delight Cheesymite Scrolls - but better, because I use butter and they use flavourless oil! With pillowy soft white bread, Vegemite and cheese, the dough is easy to work with and forgiving to make. This makes 12 good sized scrolls and you'll save a bundle - $12.50 for this recipe compared to $54 to buy a dozen.See Note 7 for food processor option. If using cups to measure the cheese, make sure to tightly pack it else you'll be short (devastating!).

View original recipe on recipetineats.com

breadssnackaustralian

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Servings: 12

Nutritional Information

Calories:437 kcal

Carbohydrate:36 g

Cholesterol:65 mg

Fat:23 g

Dietary Fiber:2 g

Protein:21 g

Saturated Fat:14 g

Sodium:742 mg

Sugar:3 g

Trans Fat:0.1 g

Unsaturated Fat:7 g

Ingredients

4 cups bread flour (, substitute plain/all-purpose flour (Note 1))

3 tsp instant yeast ((rapid-rise yeast) (Note 2))

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) (Note 3))

50g/ 3 tbsp salted butter (, softened)

3 tbsp Vegemite ((Note 4))

5 cups (500 g) Colby cheese (, freshly shredded (or cheddar, Monterey Jack) (Note 5))

Instructions

Step 01
Mix dry ingredients, add milk, knead 5 min. Rise until doubled (1.5 hours). Punch, roll out to 48 x 28 cm / 11 x 19” rectangle. Spread with butter, Vegemite then 300g cheese. Roll, cut into 12, put in lined pan, rise 30% (30 min). Top with remaining cheese.
Step 02
Bake 25 minutes at 180°C/350°F (160°C fan), rotate, bake 10 minutes 200°C/375°F (180°C fan) - keep an eye on it. Cool 10 min, eat!
Step 03
Check yeast - If your yeast is old or you weren't storing it in the fridge, check it's still good, see Note 6.
Step 04
Make dough - Put the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Briefly mix to combine. Add the milk then mix on low until you no longer see flour. Then beat, starting on low then increasing to medium partway through, for 5 minutes until the dough is smooth (see video for before/after visuals). (Note 8)
Step 05
Rise #1 - Shape the dough into a ball then put it back in the bowl. Cover with cling wrap. Let it rise in a warm place for 1 1/2 hours or until it doubles in size (see steps in post for more guidance).
Step 06
Roll out - Punch the dough to deflate in the bowl. Lightly flour a work surface, turn the dough out then use your hands to roughly shape it into a rectangle. Then roll out into a 48 x 28 cm / 11 x 19”rectangle using a rolling pin.
Step 07
Spread the dough with butter then with Vegemite. Sprinkle the whole area evenly with 3 cups (300g) of the cheese.
Step 08
Cut - Roll up into a log then cut into 12 even pieces.
Step 09
Pre-heat the oven to 180°C/350°F (160°C fan-forced). Lightly grease a 23 x 33cm / 9 x 13″ pan with butter. Then line with baking paper with overhang (so you can lift the slab out later).
Step 10
Rise #2 - Place the scrolls into the pan, evenly spaced apart. Spray a piece of cling wrap lightly with oil then cover the pan. Let the scrolls rise in a warm place for 30 minutes or until they expand/rise by about 30-50%.
Step 11
Bake - Top the scrolls with the remaining cheese. 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 are light golden.
Step 12
Rest - Cool in the pan for 5 minutes. Use the paper overhang to lift the slab onto a cooling rack then cool for a further 5 minutes. Peel the scrolls apart then devour! Best eaten warm. 20 seconds in the microwave!

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