Vegemite scrolls
Prep time: 1 min
Cook time: 30 min
Servings: 10
Walk into any Australian bakery and they’ll have these in the cabinet. If you live outside of Australia, you might struggle with the taste of vegemite, but it’s pretty good in these little things.
Ingredients
- 2 cups flour
- 5g dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 1 cup warm water (start with just under 1 cup and see how the dough is looking)
- 200g Vintage Cheddar, grated
- Vegemite - best to gauge this by how you like your toast, if you like a lot, use lots, just a bit then use less - and if you've never had it before, I recommend using less.
Directions
- In a mixer with a dough hook, mix all the dry ingredients.
- Slowly add the water starting with 3/4 of a cup, if it is looking dry and not coming together add the rest.
- Knead the dough in the mixer on medium for 6-8 minutes or until the dough is smooth.
- Cover the bowl with a towel and leave it to prove at room temp for an hour or until it has doubled in size.
- Once doubled in size, turn out onto a floured bench and with a rolling pin roll out to 0.5cm thick.
- Spread vegemite over one side of the dough leaving a 3cm border on one side (it helps if you warm the vegemite in the microwave first).
- Sprinkle the cheese over all the vegemite.
- Starting at one end, roll the dough so you have a log shape.
- Cut into 10 even pieces and place onto a lined baking tray at least 3-4cm apart.
- Bake at 200°C for 20 minutes.
- Remove and place onto a wire rack to chill.