Vegemite Scrolls
Vegemite Scrolls
Ingredients
For the Dough
- 1 1/2 cups lukewarm water
- 2 tablespoons dried yeast
- 1 tablespoon sugar
- 4 cups baker's flour, (plain flour also fine)
- 1 teaspoon salt, (or a couple of pinches)
- 1/2 cup olive oil
For the Filling
- as needed butter, for spreading
- as needed Vegemite, for spreading
- 2 1/2 cups pizza cheese, approx
Instructions
- 1
In a jug, combine the lukewarm water, dried yeast, and sugar. Stir gently and set aside for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with a dough hook, add the flour and salt. Mix briefly to combine, then create a well in the center of the dry ingredients.
⏱️ 2 min
- 3
Pour the olive oil and the foamy yeast mixture into the well in the flour.
⏱️ 1 min
- 4
Mix with the dough hook on medium speed for 10 minutes until the dough is smooth and elastic. If you don't have a stand mixer, knead the dough by hand on a lightly floured surface for 10-15 minutes until it reaches the same consistency.
⏱️ 10 min
- 5
Cover the dough bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 6
Once risen, punch down the dough gently to release the air. On a lightly floured surface, roll the dough out into a large rectangle, approximately 1/4 inch thick.
⏱️ 5 min
- 7
Evenly spread a thin layer of butter over the entire surface of the dough rectangle. Follow with a layer of Vegemite, spreading it thinly and evenly. Finally, sprinkle the pizza cheese over the Vegemite layer.
⏱️ 5 min
- 8
Starting from one of the longer sides, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into individual scrolls, about 1 1/2 inches thick.
⏱️ 5 min
- 9
Line a baking tray with parchment paper. Arrange the scrolls on the lined tray, placing them close together so they are lightly touching. This helps them rise and stay moist.
⏱️ 2 min
- 10
Cover the tray of scrolls with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 45 minutes, or until visibly puffy.
⏱️ 45 min
- 11
Preheat your oven to 180°C (fan forced). Bake the scrolls for 25-30 minutes, or until they are golden brown on top and cooked through.
⏱️ 30 min•🌡️ 180
- 12
Remove from the oven and let cool slightly on the tray. Pull apart the warm scrolls and enjoy immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegemite Scrolls
For the Dough
- 1 1/2 cups lukewarm water
- 2 tablespoons dried yeast
- 1 tablespoon sugar
- 4 cups baker's flour, (plain flour also fine)
- 1 teaspoon salt, (or a couple of pinches)
- 1/2 cup olive oil
For the Filling
- as needed butter, for spreading
- as needed Vegemite, for spreading
- 2 1/2 cups pizza cheese, approx
Instructions
- 1
In a jug, combine the lukewarm water, dried yeast, and sugar. Stir gently and set aside for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with a dough hook, add the flour and salt. Mix briefly to combine, then create a well in the center of the dry ingredients.
⏱️ 2 min - 3
Pour the olive oil and the foamy yeast mixture into the well in the flour.
⏱️ 1 min - 4
Mix with the dough hook on medium speed for 10 minutes until the dough is smooth and elastic. If you don't have a stand mixer, knead the dough by hand on a lightly floured surface for 10-15 minutes until it reaches the same consistency.
⏱️ 10 min - 5
Cover the dough bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 6
Once risen, punch down the dough gently to release the air. On a lightly floured surface, roll the dough out into a large rectangle, approximately 1/4 inch thick.
⏱️ 5 min - 7
Evenly spread a thin layer of butter over the entire surface of the dough rectangle. Follow with a layer of Vegemite, spreading it thinly and evenly. Finally, sprinkle the pizza cheese over the Vegemite layer.
⏱️ 5 min - 8
Starting from one of the longer sides, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into individual scrolls, about 1 1/2 inches thick.
⏱️ 5 min - 9
Line a baking tray with parchment paper. Arrange the scrolls on the lined tray, placing them close together so they are lightly touching. This helps them rise and stay moist.
⏱️ 2 min - 10
Cover the tray of scrolls with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 45 minutes, or until visibly puffy.
⏱️ 45 min - 11
Preheat your oven to 180°C (fan forced). Bake the scrolls for 25-30 minutes, or until they are golden brown on top and cooked through.
⏱️ 30 min•🌡️ 180 - 12
Remove from the oven and let cool slightly on the tray. Pull apart the warm scrolls and enjoy immediately.
⏱️ 5 min