Bakery Style Cheesymite Scrolls - Soft, Fluffy & Homemade

Take out your eggs & chop your butter so that it softens and your eggs are room temp

Add your flour, yeast, sugar, salt, egg and water into your mixing bowl with your hook attachment, Start to mix your dough on a low-medium speed until the dough starts to come together, scrape your bowl down if needed to make sure all the flour etc gets captured. If you don’t have a mixer you can simply add ingredients into a bowl, mix well and add butter the same as the next step

As it is starting to mix together add in your butter piece by piece

Mix your dough on a medium speed for a good 8-10 minutes on a medium speed (or knead by hand). It will turn into a formed dough that is nice and smooth. You may need to scrape the mixer as it goes but usually it will just mix and knead itself & come together. You can usually tell when your dough is ready as it isn’t as sticky and it’s not sticking to the sides . If you don’t have a mixer take your dough out and pop onto a floured bench and start kneading by hand do so until it is smooth and formed into a dough.

Once your dough is mixed leave it in a bowl (I leave mine in my mixing bowl) and cover with a damp tea towel. Leave for about 1 hour or until it has at least doubled and it light and airy. If it is a bit cooler you may need to leave it a little bit longer. Leave it somewhere warm but not in the direct sunlight if it is hot. (The damp tea towel helps prevent the top of your dough drying out)

While you are waiting you can get out the butter for the scrolls filling so it can soften as it is easier to spread and grate your cheese if it’s not already grated.

Use a large baking tray mine is 27.5 x 17.5 x 3.5cm. If you don’t have one this size it is totally fine you can make these on normal baking tray if needed, but one with sides is a bit better to keep it all together. Line the tray with baking paper overlapping the sides as the cheese can stick if it touches the side of the pan

After its risen, deflate the dough by pushing it down in the bowl and start to roll your dough out into a rectangle to about 1cm in thickness, you want it as even as possible.

Give your butter a mix to make sure it is soften and then the vegemite so that you can spread them both easily

Once rolled out spread your butter then vegemite all over the dough & leave a little 0.5cm edge at the base so when they roll they can seal. Use the back of a spoon to spread it on or a knife they isn’t serrated. I find the back of the spoon easiest to use to spread without ripping the dough.

Then add most of your grated cheese all over the top, leaving some to pop on top of the scrolls before baking and start to roll your dough up into a log. When you get to the end lightly push the seam into the log to make sure it is sealed. Cut into 12 even scrolls with a sharp knife

Pop into your lined baking tray and cover with your towel and leave again for about 50-60 minutes until they puff up and rise again. About 20-30 mins prior pre-heat your oven to 190°C (375°F)

Once ready, remove the towel and add a bit more cheese on top of each scroll

Bake away in the oven on a lower shelves in the oven for about 18-20 minutes or until cheese is melted and it is golden brown and evenly cooked, if your oven cooks a bit uneven you can flip the tray around part way through cooking. If your cheese is going super brown way too early you can over with foil or a tray but don’t let the foil touch the cheese it will stick.

Remove from the oven and let them cool slightly before eating

You can store these in an airtight container for up to 2 days on the bench, you can store it in the fridge for up to 5 days or simply freeze them for up to 3 months in a sealed airtight container or bag. Leave them to thaw and reheat in the microwave.

To reheat these in the microwave from frozen or fresh so they stay nice and soft and don’t go hard in the microwave. Pop a piece of damp (not soaking just damp) paper towel over the top of the roll, and either heat in 30 second bursts till it’s the temperature you like or do the same from frozen and defrost before heating keeping the paper towel on top it works perfectly. I did a reel explaining it here