Serves: 24 rolls
- 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
- 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.