Cheesymite Scrolls are an Australian classic which marries melted cheese and Vegemite in a cheese bun. Think of a Ham and Cheese Roll but using cheese with Vegemite instead. Most Americans don’t know what Vegemite is. Vegemite is a breakfast staple in Australia, one which Aussie kids grow up on.
According to Wikipedia, Vegemite is a dark brown Australian food paste made from leftover brewers’ yeast extract with various vegetable and spice additives. The flavour is described as salty, slightly bitter, malty and rich in umami – similar to beef boullion. It’s most commonly spread very, very thinly on toast, or on a cheese and Vegemite sandwich. The flavour is powerful and needs to be spread very thinly. The flavour is similar to Marmite, Promite, and Cenovis. It’s definitely an acquired taste, which you will either love or hate.
This brings me to my Cheesymite Scroll recipe. I love using yeast dough for baking, but it’s usually such a hassle, kneading, keeping in warm place, waiting, kneading… I feel I don’t have the time or patience for that. Using a Cuisinart bread maker’s dough cycle is the easiest thing ever. Just throw all the ingredients in, and 90 minutes later, you have ready to use yeast dough. So easy.
Cheesymite Scrolls are best made on the day you want to eat them, but they do freeze well, if you have any leftover. This is a large recipe, so you will have 2 trays of Cheesymite Scrolls. I love these scrolls, fresh out of the oven, or at least warmed up in the microwave for a melted gooey cheesy-ness. Bon Appetit! Приятного аппетита!
- Dough recipe
- 1 cup milk, lukewarm
- ⅓ cup milk, lukewarm
- 3 tablespoons melted butter – using 15ml measure – can use oil
- 4 cups of flour
- 1 teaspoon sugar
- 1½ teaspoons salt
- 2¼ teaspoons yeast – or a bread maker yeast packet
- Filling ingredients
- 2 cups grated mozzarella and cheddar cheese mixture
- 3 tablespoons Vegemite
- milk for brushing top of Cheesymite Scrolls
- Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.
- Preheat oven to 200°C/400°F. Cut the dough in half, and roll out each half of the yeast dough into 2 rectangles, about 1cm thick. Do the next steps to both pieces of dough. 1cm thick dough will give you 12 pieces, ½cm thick dough will make 24 Cheesymite Scrolls.
- Spread the Vegemite thinly over the yeast dough, leaving a 1cm border around the dough, Vegemite free.
- Sprinkle the cheese over the Vegemite. Roll up the yeast dough firmly until you have a dough log. Start to roll along the long side of the rectangle.
- Using a sharp knife, cut the ends off the log and start to cut every 3cm along the dough log. Place the round scrolls on a greased baking sheet. Some people like to keep the Cheesymite Scrolls closely baked together, but I like perfectly round scrolls, so keep them a few centimetres apart from each other. Put a pinch of cheese on top of the Cheesymite Scroll. You can cover with cling wrap and place in a warm place for about 45 minutes, allowing the dough to rise further. This is optional, especially if you're pressed for time, but makes for a better scroll.
- Brush the Cheesymite Scrolls with milk. Bake for 15-20 minutes, or until they are golden brown. Allow to cool and enjoy.