Better than bakery VEGEMITE® Scrolls
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 1 hour 35 minutes
- Servings 12 portions
- 200 g three cheese mix (e.g. mozzarella, cheddar, Parmesan or feta), cut into pieces (1-2 cm)
- 300 g water
- 2 tsp dried instant yeast (1 sachet) or 20 g fresh yeast
- 20 g olive oil
- 1 tsp sea salt, to taste
- 500 g baker's flour, plus extra to dust
- 1 tsp bread improver
- 1 - 2 tbsp VEGEMITE®, warmed
- per 1 portion
- Calories 958.9 kJ / 228.3 kcal
- Protein 10.6 g
- Carbohydrates 29.9 g
- Fat 6.9 g
- Saturated Fat 3.3 g
- Fibre 1.6 g
- Sodium 471.4 mg
Preparation
- Place cheeses into mixing bowl and grate 5 sec/speed 8. Transfer into a bowl and set aside.
- Place water, yeast, oil and salt into mixing bowl and warm 2 min/37°C/speed 1.
- Add flour and bread improver and combine 5 sec/speed 5, then knead Dough mode/1 min.
- Transfer dough onto a silicone bread mat or floured work surface and work into a ball. Wrap in silicone bread mat, or place into a ceramic or glass bowl and cover with a kitchen towel. Leave to prove in a warm place until doubled in size (approx. 30 minutes).
- Preheat oven to 200°C and line a deep sided baking dish (25 x 30 cm) with baking paper and set aside.
- Knock down dough, then roll into a large rectangle. Spread 1-2 tbsp of warmed Vegemite® over dough and sprinkle with reserved cheese, then roll into a log shape starting from the longest edge. Cut into 12 slices. Place onto prepared tray, leaving approximately 1 cm gap between each bun. Cover and leave to prove for 20-30 minutes or until buns are puffy and almost touching. Bake 20-25 minutes (200°C) until golden.
- Serve warm or allow to cool completely (approx. 1 hour) and transfer into a sealable container to store until use.
Tips & Tricks
This recipe was contributed to Recipe Community by Messy Nessy.
