Cheesymite Scrolls
Scrumptious soft spiralled bread rolls filled with melted cheese & Vegemite/Marmite. Perfect for picnics & snacks.
Servings: 9 scrolls
Equipment
- Stand-mixer
- Metal baking pan (roughly 20x20cm)
Ingredients
Tangzhong
- 30 g bread flour
- 150 g/ml water
Dough
- 75 g/ml water
- ¾ teaspoon sugar
- 7 g instant dried yeast
- 270 g bread flour
- 1 ½ Tablespoons olive oil plus extra for greasing
- ¾ teaspoon salt
Filling
- 120 g cheddar cheese
- 30 g Vegemite/Marmite
Instructions
Make Dough
- Tangzhong – whisk together 30g flour and 150 g water in a small frying pan, off the heat first until no lumps remain. Place over medium heat and continue to whisk until thickened to the texture of soft mashed potato. Remove from the heat and transfer to a shallow bowl/plate to cool to room temperature. Spread out into a thin layer to speed up cooling. Place in the fridge for a few minutes while you get the rest of the ingredients ready. No need to cover if proceeding straight on with next step.30 g bread flour150 g/ml water
- Rest of Dough Ingredients - combine in a stand mixer bowl. Add the cooled tangzhong. Use a silicone spatula to bring the ingredients ‘together’. It will look quite dry and craggy.75 g/ml water¾ teaspoon sugar7 g instant dried yeast270 g bread flour1 ½ Tablespoons olive oil¾ teaspoon salt
- Knead Dough – using the dough hook attachment on stand mixer, mix on medium speed for about 3 minutes, until the dough forms one mass and leaves the bowl pretty clean. It will be quite sticky.
- Grease Bowl - spread some oil around the inside of a large bowl with your fingers. Keep the oil on your hands for the next step.
- Form Ball – collect the dough in your hands. Form a tight smooth ball by pinching together any seams under the dough.
- First Rise - transfer the ball of dough to the oiled bowl. Cover loosely with plastic wrap or a shower cap. Place in a warm place for around 30 minutes, until the dough has roughly doubled in volume. If you prod the dough gently with your finger, it should bounce back slightly. If it's not quite there yet, test again in 10 minute intervals.
Make Scrolls
- Grease Pan – liberally coat the inner surface of the baking pan with olive oil, especially in the corners. Line the base and up two opposite sides with a sheet of baking paper.
- Grate Cheese – coarsely grate the cheddar.120 g cheddar cheese
- Shape Dough – gently tip out dough onto an oiled work surface or unoiled silicone mat. Using your hands, press out to a square or rectangle that is about 30cm along one side and no more than ½ cm thick.
- Spread Vegemite/Marmite - microwave the Vegemite/Marmite for just a few seconds to loosen it a bit. Dab it all over the dough then gently spread out with a butter knife.30 g Vegemite/Marmite
- Sprinkle Cheese – save about a quarter of the cheese for the tops of the scrolls. Sprinkle the rest evenly over the dough.
- Form Log – starting from one of the 30cm ends, roll the dough up as tightly as you can.
- Cut Rounds – evenly cut the log into 9 sections across its length – try cutting in thirds, then each third into three.
- Arrange Scrolls – evenly distribute the rounds, cut side up in baking pan. Rotate them as necessary so that any unravelling edges will butt up against a neighbouring scroll. Leave equal space around the edges as between the scrolls. Sprinkle the remaining cheese over the tops.
- Flatten Scrolls – use an oiled flexible spatula/fish slice to squash down the scrolls slightly to spread them out and open them up. If not cooking the scrolls straight away, you can closely cover and transfer to the fridge for up to 2 days or in the freezer for up to 3 months.
- Preheat Oven – to 180°C. Take the scrolls out of the fridge while the oven is coming up to temperature.
- Bake – (uncovered) for 18-20 minutes, until the tops are slightly golden and the scrolls sound hollow when you tap them.
Notes
Make Ahead
The formed rolls can stay in the fridge for up to three days before baking.
If you want to make further in advance, fully prepare the scrolls. Instead of placing in the fridge, cover closely with a layer of baking paper then foil. Put in the freezer for up to 3 months. Defrost in the fridge for up to 3 days (at least overnight). Leave out of the fridge while you bring the oven up to temperature.
Leftovers
These are best eaten on the day of baking. However, they’ll last for 2-3 days at room temperature (don’t refrigerate). Keep in an airtight container, still joined together. You can always ‘spruce up’ individual leftover scrolls in the microwave for 20 seconds or so to soften and refresh, they'll be ready to eat by mid-morning break.