Cheesymite Scrolls (Cheese and Vegemite)

Full recipe

1. 1

   Step 1: If your yeast is old or has not been stored in the fridge, check that it is still active. Mix 1/2 tsp yeast with 1/4 cup warm water and 1/4 tsp sugar. Leave for 10 minutes; if it becomes foamy, it is active.

2. 2

   Step 2: 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 and mix on low until you no longer see flour. Start beating on low, then increase to medium partway through, and mix for 5 minutes until the dough is smooth. If the dough rides up the side of the bowl instead of being kneaded by the hook, stop the mixer and wrap the dough around the hook, then continue.

   
3. 3

   Step 3: Shape the dough into a ball and return it to the bowl. Cover with cling wrap and let it rise in a warm place for 1 1/2 hours, or until it doubles in size.

   
4. 4

   Step 4: Punch the dough down in the bowl to deflate it. Lightly flour a work surface, turn out the dough, and shape it roughly into a rectangle with your hands. Roll it out with a rolling pin to a 48 x 28 cm / 11 x 19-inch rectangle.

   
5. 5

   Step 5: Spread the dough with the softened butter, then with the Vegemite. Sprinkle 3 cups (300 g) of the cheese evenly over the dough.

   
6. 6

   Step 6: Roll the dough into a log and cut it into 12 even pieces.

   
7. 7

   Step 7: Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease a 23 x 33 cm / 9 x 13-inch pan with butter, then line it with baking paper, leaving an overhang so you can lift out the scrolls later.

8. 8

   Step 8: Place the scrolls evenly spaced in the pan. Lightly spray a piece of cling wrap with oil, cover the pan, and let the scrolls rise in a warm place for 30 minutes or until they expand by about 30–50%.

   
9. 9

   Step 9: 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 scrolls around the edge of the pan is light golden. Keep an eye on them during the final 10 minutes.

   
10. 10

    Step 10: Cool the scrolls in the pan for 5 minutes. Use the baking-paper overhang to lift them onto a cooling rack, then cool for a further 5 minutes. Peel the scrolls apart and serve warm.