Cheesymite Scrolls, cause you can
Afternoon tea, after school snacks. Breakfast of champions and hangover cure. Vegemite has been central to my life.
Having some guests over who include small people made me wonder what could I serve them to keep them happy, the answer of course, Cheesymite Scrolls. The easy to eat combo made portable!
I searched until I found a bread based recipe as opposed to a buttery, scone type recipe and I’m super pleased with the results. It’s actually a dead simple recipe, so if you’re a little afraid of making bread, don’t be. This recipe couldn’t be easier.
* 375ml (1 1/2 cups) warm milk
* 1 tbs (14g/ 2 sachets) dried yeast
* 1 egg, lightly whisked
* 600g (4 cups) plain flour
* 125g grated cheddar
* couple of tablespoons of vegemite
* 2 tbs Boiling hot water
1. Combine the milk, yeast in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy. Add the egg and whisk to combine. Place the flour in a large bowl and make a well in the centre. Add the yeast mixture and stir until well combined. Cover with plastic wrap. Set aside in a warm, draught-free place for 40 minutes or until doubled in size.
2. Preheat oven to 200°C. Grease a round 22cm (base measurement) cake pan. Line the base with non-stick baking paper, set aside.
3.Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until smooth and elastic. Use a lightly floured rolling pin to roll out the dough to a 30 x 40cm rectangle.
4. In a small bowl place the tablespoon vegemite and the boiling hot water to melt and thin out the vegemite.
5. Brush the dough evenly with the vegemite; now you might want to be heavy handed here; I wasn’t, and consequently it wasn’t quite vegemitey enough; and sprinkle with half of the cheese. Fold the short side closest to you over the filling. Fold the opposite side over the top to enclose the filling. Roll out the dough to a 30 x 40cm rectangle. Brush with the remaining vegemite and the remaining cheese. The original recipe calls for you to roll out, veggie and cheese, and fold over once more. Do if you can be bothered.
6. Starting with the long side closest to you, roll up firmly to form a log. Cut crossways into 8 even portions. Arrange each portion, cut-side up, in the prepared pan, brush with any remaining vegemite and sprinkle with any remaining cheese. Set aside in a warm, draught-free place for 20 minutes or until dough has risen slightly.
7. Bake in oven for 30 -35 minutes or until golden and cooked through. Turn onto a wire rack to cool. Serve warm or at room temperature.
Recipe adapted from www.taste.com.au