Cheesymite Scrolls – RecipeTin Eats
the bowl in a warm, draft-free place to rise for 1.5 hours, or until doubled in size. This is when the yeast is doing its work to make the dough rise. 3. Assemble Cheesymite Scrolls Preheat oven – Preheat the oven to 180°C / 350°F (160°C fan). Line a 9×13” / 23x33cm baking dish with parchment paper (baking paper). Roll out dough – Once the dough has risen, tip it out onto a floured surface. Roll it out into a rectangle about 40x30cm / 16×12”. Spread with butter – Spread the butter over the surface of the dough. It’s the secret to the deliciously buttery underside of the scrolls. Spread with Vegemite – Spread Vegemite all over the butter, right to the edges. Sprinkle with cheese – Sprinkle 1 cup of cheese all over the Vegemite. Roll up – Roll up the dough from the long side to make a log. You want a tight roll so the scroll doesn’t unravel when you cut it. 4. Cut and bake Cut – Using a serrated knife or dental floss (yes, really!), cut the log into 12 pieces. Arrange in baking dish – Place the scrolls in the prepared baking dish, cut side up. They should be touching each other. 5. Rise #2 Rise #2 (45 minutes) – Cover with cling wrap and set aside to rise for 45 minutes in a warm place. They won’t double in size, but they should puff up somewhat. 6. Bake Bake – Bake for 20-25 minutes or until golden brown on top and the cheese is melted and slightly crusty. Serve right away for the best experience. I like to serve these Cheesymite Scrolls warm. They are best on the day they’re made, but they will keep for a few days in an airtight container and can be reheated in the microwave. Enjoy!
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