Vegemite Scrolls Recipe: Soft and Cheesy

What ingredients do I need for vegemite scrolls?

You need a handful of pantry staples for the dough and three items for the filling. The base is a soft yeasted dough that uses plain flour, warm milk, butter, a little sugar and a sachet of instant dried yeast. Salt goes into the flour, not directly onto the yeast, so the dough rises evenly.

For the filling you spread Vegemite straight from the jar onto the rolled dough, then scatter a generous layer of grated tasty cheese over the top. The cheese melts as the scroll bakes and balances the salty Vegemite. A pinch of dried mixed herbs or a few cracks of black pepper add extra flavour with no extra work.

• Self-raising flour can replace plain flour if you cut the yeast in half and skip the rising time, though the texture will be more scone-like.
• Dairy-free spread and oat milk work in place of butter and cow's milk, keeping the dough tender.
• Marmite or Promite give a similar savoury hit, just use a slightly thinner layer because they are a bit more concentrated.
• Grated mozzarella makes the scrolls stretchy and mild, while parmesan adds a sharper, nuttier crust.
• A teaspoon of Vegemite stirred into the melted butter for brushing on top gives the baked scrolls an extra glossy, savoury finish.

How do I make the dough from scratch?

You start by warming milk and water together until they are just lukewarm. If the liquid is too hot it will kill the yeast, so aim for a temperature that feels neutral when you dip a finger in. Stir in a teaspoon of sugar and the dried yeast, then leave the mixture for about 5 to 10 minutes. A frothy, bubbly cap on the surface tells you the yeast is active and ready.

In a large bowl combine plain flour and salt, make a well in the centre and pour in the yeast mixture along with a beaten egg and softened butter. Mix everything with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured bench. Knead by pushing the dough away with the heel of your hand, folding it back and giving it a quarter turn. The dough will feel sticky at first but becomes smooth and springy after 8 to 10 minutes of steady work.

Place the kneaded dough in a clean, lightly oiled bowl and cover it with a damp tea towel or cling wrap. Leave it in a warm, draught-free spot for about an hour. The dough is ready when it has doubled in size and a gentle poke with a floured finger leaves an indent that does not bounce back straight away.

How do I roll and shape the scrolls so the filling stays inside?

Spread the Vegemite right to the edges of the dough rectangle, but leave a 2 cm bare strip along one long side. That bare strip seals the roll. If you take the filling all the way to the edge, it oozes out as you roll and the scrolls unwind in the oven.

Scatter the cheese evenly over the Vegemite and press it down lightly with your palm so it sticks. Starting from the long side opposite the bare strip, roll the dough up tightly like a Swiss roll. Keep the roll even and firm, but do not stretch the dough. Pinch the bare strip onto the roll to seal it, then place the log seam side down on the board.

Use a sharp serrated knife or unflavoured dental floss to slice the log into 12 even rounds. Floss gives the cleanest cut without squashing the scrolls. Wipe the knife blade between cuts if cheese builds up. Arrange the scrolls on a lined tray with a finger's width between them so they have room to rise.

How long do vegemite scrolls take to bake?

Bake the scrolls in a preheated oven at 200°C (180°C fan-forced) for 20 to 25 minutes. The exact time depends on your oven and how close together you placed the scrolls in the tin. A tighter fit means they help each other rise and stay soft, but they may need the full 25 minutes.

They are ready when the tops turn a deep golden brown and the cheese bubbles at the edges. Tap one scroll gently on the side: it should sound hollow. If you are unsure, slide a thin skewer into the dough part of a centre scroll; it should come out clean, with no sticky dough clinging to it. Let them cool in the tin for 5 minutes before lifting them out. This short rest stops the scrolls tearing apart while they are still soft from the oven.

Can I make the dough ahead of time?

Yes, the dough can be made the night before and kept in the fridge overnight. A slow, cold rise develops a better flavour and makes the scrolls slightly easier to handle the next morning. Prepare the dough right up to the end of the first rise, then punch it down gently.

Cover the bowl tightly with plastic wrap or a damp tea towel so the surface does not dry out. Place it in the fridge, where it will rise very slowly for up to 12 hours. The next morning, take the bowl out and let it sit on the bench for about 20 minutes while the oven heats up. The dough will feel firm and cold, but it will soften quickly as you roll it out. After that, spread on the Vegemite and cheese, shape the scrolls, and leave them for a second shorter rise in a warm spot until they look puffy. That second rise might take 10 or 15 minutes longer than usual because the dough starts off cold.

What is the best way to store and reheat leftover scrolls?

Keep leftover vegemite scrolls in an airtight container at room temperature for up to two days. If you need them to last longer, pop the container in the fridge where they will stay fresh for about five days. The cheese filling keeps them from drying out as quickly as plain bread, but air is still the enemy of a soft scroll.

For longer storage, freeze the scrolls individually wrapped in plastic wrap and then placed together in a zip-lock bag. They keep well for up to three months in the freezer. The microwave is the quickest way to bring back that just-baked softness. Place a single scroll on a plate with a small cup of water beside it and heat for 20 to 30 seconds. The steam from the water stops the dough from turning tough. If you have a little more time, warm them in a 160 °C oven for five minutes for a slightly crisper outside and a soft inside.

Photo: Arda Kaykısız, Pexels (Pexels License)