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!).

👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●bowl
●oven
●microwave

📝 Preparation Steps

Abbreviated recipe

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.

Vegemite (Note 4)3 tbsp(500 g) Colby cheese (, freshly shredded (or cheddar, Monterey Jack) (Note 5))5 cups

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!

Full recipe

Check yeast - If your yeast is old or you weren't storing it in the fridge, check it's still good, see Note 6.

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)

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).

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.

Spread the dough with butter then with Vegemite. Sprinkle the whole area evenly with 3 cups (300g) of the cheese.

Vegemite (Note 4)3 tbsp(500 g) Colby cheese (, freshly shredded (or cheddar, Monterey Jack) (Note 5))5 cups

Cut - Roll up into a log then cut into 12 even pieces.

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).

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%.

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.

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!

Nutrition Facts

calories

437 kcal

fat Content

23 g

serving Size

1 serving

fiber Content

2 g

sugar Content

3 g

sodium Content

742 mg

protein Content

21 g

trans Fat Content

0.1 g

cholesterol Content

65 mg

carbohydrate Content

36 g

saturated Fat Content

14 g

unsaturated Fat Content

7 g

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