Vegemite & Cheese Scrolls

Why you should cook this

The lunchbox classic that you remember as the highlight of grade four and that, when you make them yourself as an adult, you realise are infinitely better than the bakery version your mum used to buy. A soft yeasted dough, a thin smear of vegemite, a generous slag of grated tasty cheese, rolled up tight and sliced into twelve scrolls that puff up in the oven like a child trying to look brave on the first day of school.

The vegemite has to be a thin smear, not a thick spread. Too much vegemite is a salt incident. Use a Bakers Delight-style soft white dough (300g warm milk, 7g yeast, 60g butter, 1 egg, 500g plain flour, 1 tbsp sugar, 2 tsp salt, prove an hour, knock back, roll out). The cheese should overflow at the seams. Bake at 200 fan until the cheese on top is the colour of a Bunnings sausage on a hot day. Eat warm, three at a time, in front of the cricket.

What to drink with it

Coffee at breakfast. Cold beer at the cricket. A Vodka Collins (our recipe) at lunch.

Notes from the kitchen

Use a thin smear of vegemite. Too much is too salty. Tasty cheese, not parmesan. Tasty melts properly.

The recipe

Vegemite & Cheese Scrolls

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Prep Time 1 hour hr 30 minutes mins

Cook Time 22 minutes mins

Total Time 2 hours hrs

Servings: 12 scrolls

Course: Breakfast, Snack

Cuisine: Australian

Ingredients Method

Ingredients

  

1x2x3x?

Dough

• 500 g plain flour
• 1 x 7g sachet instant yeast
• 2 tsp salt
• 1 tbsp caster sugar
• 300 mL warm milk
• 60 g butter, softened
• 1 egg

Filling

• 3 tbsp Vegemite
• 300 g tasty cheese, grated
• 1 egg, beaten, for washing

Method

 

1. Combine flour, yeast, salt and sugar in a stand mixer with the dough hook. Add warm milk, butter and egg.
2. Knead on medium-low 8 minutes until soft and elastic. Place in an oiled bowl, cover, prove 60 minutes until doubled.
3. Roll out into a 30x40cm rectangle on a floured bench. Spread vegemite thinly over the surface, leaving a 2cm edge. Sprinkle with most of the cheese.
4. Roll up tightly along the long edge. Cut into 12 equal slices. Place cut-side-up on a lined tray, leaving 2cm gaps.
5. Cover loosely. Prove 30 minutes.
6. Preheat oven to 200°C fan. Brush scrolls with beaten egg. Top with remaining cheese.
7. Bake 18-22 minutes until deep golden and the cheese is bubbling.
8. Cool 10 minutes on the tray. Eat warm.

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