The Vegemite scroll - an Australian bakery classic. These savoury scrolls are so good for breakfast, lunch or a snack. In this recipe, we've added Josh's garlic butter recipe. You need to try these!
Rated 5.0 stars by 3 users, click here to rate this recipe.
Category
Lunch
Servings
9
Prep time
2 hours
Cook time
20 minutes
The Vegemite scroll - an Australian bakery classic. These savoury scrolls are so good for breakfast, lunch or a snack. In this recipe, we've added Josh's garlic butter recipe. You need to try these!
Ingredients
- 240g (2 cups) flour
- 5g dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- 240ml (1 cup) warm water (start with just under 240ml and adjust based on the dough's consistency)
-
200g vintage cheddar, grated
-
Vegemite - gauge the amount based on your preference. If unfamiliar with Vegemite, it's best to start with a lesser amount.
- 100g butter
- 3 garlic cloves, crushed
- 1 chilli, finely diced
- A small handful of parsley, finely sliced
Garlic butter
Directions
Using a mixer with a dough hook, combine all the dry ingredients.
- Gradually add the water, starting with roughly 180ml (3/4 cup). If the mixture appears dry and doesn't come together, add the remaining water.
- Knead the dough in the mixer on medium for 6-8 minutes, or until it becomes smooth.
- Cover the bowl with a towel and leave it to prove at room temperature for an hour or until it has doubled in size.
- Once doubled, transfer the dough onto a floured surface. Use a rolling pin to roll it out to a thickness of 0.5cm.
- Spread Vegemite on one side of the dough, leaving a 3cm border along one edge (warming the Vegemite in the microwave beforehand makes it easier to spread).
- Evenly sprinkle the cheese over the Vegemite.
- Begin rolling the dough from one end, forming a log shape.
- Cut the log into 9 equal segments and place them onto a lined baking tray, spaced at least 3-4cm apart.
- Bake in a preheated oven at 200°C (392°F) for 20 minutes.
- For the garlic butter, combine all ingredients in a pot. Once the butter has melted, it's ready.
- As soon as the scrolls are out of the oven, brush them with the garlic butter.
- Transfer the scrolls onto a wire rack to cool.
