Cheesymite Scrolls Recipe

That is an unapologetic copycat recipe of the Cheesymite Scrolls from Bakers Delight, a Vegemite and cheese roll that’s nearly as true-blue-Aussie as you may get! With pillowy delicate white bread, this may be made with a stand mixer, meals processor, or hand.

I’m hopelessly and shamelessly besotted with Bakers Delight Cheesymite Scrolls. I like them a lot, I’ll even get the imitation ones from grocery shops within the occasion of an emergency. They aren’t pretty much as good, however they’re approach cheaper, and I nonetheless take pleasure in them. As a result of even a mediocre Cheesymite Scroll is sweet!

So why make them at residence, if the Bakers Delight ones are so nice? As a result of:

1. You’ll save a bundle. $12.50 to make a dozen in comparison with $54 to purchase (they’re $4.50 every lately!); and

2. Do-it-yourself is tastier as a result of they’re made with butter (Bakers Delight makes use of flavourless oil). And I exploit extra cheese. (Indeniable assertion of truth, proper there!).

They hold for days, freeze completely, and the dough is so pleasant to work with and forgiving to make, it is going to shock you.

However earlier than I proceed, let me introduce Cheesymite Scrolls to non-Aussies studying this!

Cheesymite Scrolls are a beloved Aussie deal with, identified by numerous names together with Cheese & Vegemite Scrolls or Vegemite Scrolls. These delicate white rolls function Vegemite and cheese baked in a scroll form.

Vegemite is taken into account by non-Aussies to be an acquired style (we don’t perceive, we’re raised loving it). It’s a salty, almost-black unfold constituted of yeast extract with an intense flavour so it’s used sparingly on bread and crackers. Whereas it’s in comparison with Promite, marmite and bovril, Aussies discover them inferior, milder-tasting variations of our beloved Vegemite! (We’re whole Vegemite snobs 😇).

Whereas you will discover Vegemite and cheese scrolls at suburban bakeries and grocery shops lately, Bakers Delight (a sequence bakery) is legendary for its Cheesymite Scrolls. It’s my default meals to eat-on-the-run after I’m in a procuring centre. Evenly warmed, 20 seconds within the microwave (sure, they are going to do it totally free!).

However hand on coronary heart – this selfmade variations is best. Higher flavour. Higher texture. And soooo less expensive to make!

Along with Vegemite, right here’s the whole lot else it’s good to make selfmade Cheesymite Scrolls.

Dough

• Bread flour – Such a bread has larger protein that common plain flour (all-purpose flour) which supplies bread a greater “stretchy” texture whenever you rip it aside together with your palms, quite than breaking simply like muffins. You will discover bread flour within the baking aisle at grocery shops. It does price just a little greater than common flour however in order for you actually good Cheesymite Scrolls, it’s price getting.

  However don’t make a particular journey to the grocery retailer should you don’t have it. That is completely price making with plain flour.

• On the spot yeast – Also called “speedy rise yeast”, that is the type of yeast that may be combined straight into dough with out having to undergo the standard steps of foaming in heat water or milk first. It’s offered in canisters or packets quite than small particular person sachets. Retailer it within the fridge as soon as opened to maintain it contemporary. In case you are nervous your yeast is inactive, see the FAQ part beneath for how one can check whether it is nonetheless alive.

• Milk – Full fats or low fats works wonderful right here. Makes the bread softer than utilizing water. I haven’t tried non-dairy. To be sincere, yeast-based recipes are the type of factor I wouldn’t check out utilizing non-dairy milks.

  Heat – The milk must be heat to make a pleasant, cosy setting to let the yeast work its magic to make the dough rise. It must be heat however not scorching else it is going to kill the yeast (yeast dies at 55 – 60°C (130 – 140° F). Thoughts you, that is very popular – you wouldn’t wish to sink in a bath crammed with water this scorching!

  If you wish to get technical, goal for milk at 35-40°C/95-104°F which I describe as tub heat (ie you’d fortunately sink in a bubble tub at this temperature). I microwave the milk for 1 minute on excessive and it’s excellent.

• Sugar – Only a smidge which helps feed the yeast to activate it a bit.

• Salt – You want salt in bread, else it’s flavourless! Use cooking salt / kosher salt (UK: coarse grain salt). If utilizing desk salt which is far finer, halve the amount.

FLAVOURINGS

• Vegemite wants no introduction! As per above. 🙂 There isn’t a substitute. Sorry! (Promite, marmite and bovril look however don’t style the identical and I haven’t tried these scrolls with them).

• Cheese – In concept you need to use any melting cheese you need, although I discovered some work higher than others. Colby works finest for my part, for flavour, the way it melts and crusts on the highest of the scroll. Tasty cheese (a quite common Australian cheese much like cheddar) was my final favorite. It simply didn’t soften properly on the floor, it obtained too cruddy and break up. Cheddar labored nicely, as did Monterey Jack. A pointy cheddar would add a stack of flavour!

  Retailer purchased pre-shredded cheese labored surprisingly nicely (Devondale 3 cheese mix – colby, mozzarella and parmesan – is my favorite), except tasty cheese (actually not a fan for this recipe!).

  Mozzarella doesn’t have sufficient flavour so give it a miss for this recipe.

• Salted desk butter – For spreading onto the dough. Simply no matter butter you unfold in your morning toast!

A stand mixer or meals processor will make the dough kneading half a breeze, although you possibly can at all times knead by hand. You’ll additionally love how forgiving the dough is and the way pleasant it’s. See the FAQ for all of the eventualities (and hiccups) I went by way of to place this recipe by way of it’s paces earlier than I revealed it!

1. Make the SOFT WHITE bread dough

1. Combine dry – Put the flour, salt and yeast within the bowl of a stand mixer fitted with a dough hook or a meals processor (common metallic S blade or dough blade each work). Give it a short combine to mix the elements.

2. Heat milk – Add the nice and cozy milk (see Components part above for what I imply by “heat”). Then combine on low velocity till the dough comes collectively and you’ll not see flour.

3. Knead 5 minutes -As soon as the combination comes collectively right into a dough, combine on medium velocity for five minutes or till the dough turns into clean. The dough ought to naturally wrap across the dough hook of the stand-mixer, although if it doesn’t, simply cease and wrap it across the hook then hold going. Utilizing a decrease velocity helps too, then you possibly can improve the velocity to medium partway by way of.

4. How one can inform the dough is prepared – Maintain the dough in a ball in your palms. Once you stretch the floor of the dough, it gained’t break. In the event you do that earlier than kneading, the floor of the ball of dough breaks.

💡 Troubleshooting – In the event you measured out the elements precisely, your dough ought to look similar to mine! However after a few minutes of kneading, in case your dough is too dry, simply add 1 tablespoon of heat milk at a time till it seems to be like mine. Then again, if yours is just too sticky, add a little bit of flour at a time. However don’t rush this, wait till you have got kneaded for a few minutes as doughs are likely to grow to be much less sticky the longer you knead them. Additionally, attempt to minimise the flour added as drier dough = much less delicate bread.

2. Rise #1

1. Rise #1 (1.5 hours) – Put the ball of dough again into the bowl and canopy with cling wrap. Put the bowl in a heat place and let it rise for 1 1/2 hours or till it doubles in dimension. “Heat place” means someplace that’s at the least 25°C/77°F. The hotter it’s, the quicker the dough will rise.

2. Publish rise – That is what it seems to be like, publish rise #1.

💡Dryer trick – Run an empty dryer for five minutes then put the bowl inside it and shut the door. On the spot draught-free heat dough-rising setting. (Don’t flip it on!).
⚠️ Don’t let the dough rise an excessive amount of (eg triple in dimension) as a result of this implies the yeast has used up all it’s rising firepower so the bread gained’t rise as a lot within the oven.

3. Roll out & unfold

1. Punch the dough to deflate it (my favorite step!).

2. Roll out – Flip the dough out onto a calmly floured floor. Unfold it out roughly together with your palms right into a rectangle form (to provide the rolling out a head begin). Then roll it out right into a 48 x 28 cm / 11 x 19”rectangle.

3. Vegemite! Unfold with butter then the vegemite.

4. Cheese – Then sprinkle 3 cups (300g) of the cheese evenly throughout the floor.

4. CUT & rise #2

1. Roll up – Use a knife, ruler or related to assist carry the lengthy fringe of the dough, roll it up into a protracted log. Attempt to roll up pretty firmly however not so tight that you simply indent the dough together with your fingers as you roll.

2. Lower into 12 items.

3. Fill pan – Place the items in a lined 23 x 33cm / 9 x 13″ pan, evenly spaced aside.

   ⚠️ Make certain there’s paper overhang (see pictures) as it’s helpful to have the surplus paper to make use of as handles to carry the slab of Cheesymite Scrolls out of the pan onto a cooling rack (quite than turning the other way up – they’re so delicate, you would possibly harm them).

4. Rise #2 (half-hour) – Evenly spray a chunk of cling wrap with oil (any impartial oil) then cowl the pan. Rise in a heat place for half-hour or till it expands/rises about 30% or just a little extra.

5. BAKE

1. Cheese it! Sprinkle the floor with cheese.

2. Bake for 25 minutes at 180°C/350°F (160°C fan-forced). Then rotate the pan and bake for an additional 10 minutes at 200°C/375°F (180°C fan-forced) or till the cheese on the floor of the scrolls across the fringe of the pan are gentle golden.

   ⚠️ Regulate the scrolls for the final 10 minutes as completely different cheeses and even completely different manufacturers of similar cheese sorts go from melted-to-golden at completely different charges when baked on breads. You’ll cry in case your cheese burns an excessive amount of, in any case that work. Then you definitely’ll come right here and inform me your sob story and I’ll cry too.

3. Relaxation – Let the Cheesymite Scrolls relaxation within the pan for five minutes. Then use the paper overhang to carry out onto a cooling rack and funky for at the least one other 5 minutes earlier than diving in!

4. Devour! Peel the scrolls aside, and see the delicate fairy-floss like texture of the bread between every scroll. Do you sink your enamel straight into the entire scroll or uncurl the scroll??

I’m so obsessive about Cheesymite Scrolls that I even benefit from the low-cost grocery retailer variations.

And as I used to be penning this publish, I realised my obsession probably stems from my childhood. Vegemite sandwiches have been a lunchbox staple for Aussie children, and I’d eye them enviously whereas I shamefully pulled out my bento field with compartments crammed with a dizzying array of Japanese meals.

Sarcastically, I’d be the cool child as we speak, however again then, I felt bizarre.

So sure, I blame my childhood lack of Vegemite sandwiches for my grownup obsession with Cheesymite Scrolls. It’s all of your fault, mum! – Johnsat x

Cheesymite Scrolls Recipe

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Serves: 12 Prep Time: 25 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 437 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cups bread flour , substitute plain/all-purpose flour (Note 1)
• 3 tsp instant yeast (rapid-rise yeast) (Note 2)
• 2 tsp white sugar
• 1 1/4 tsp cooking salt (kosher salt), halve for table salt
• 1 1/2 cups+ 2 tbsp warm milk (full or low fat) (Note 3)
• 50g/ 3 tbsp salted butter , softened
• 3 tbsp Vegemite (Note 4)
• 5 cups (500 g) Colby cheese , freshly shredded (or cheddar, Monterey Jack) (Note 5)

Instructions

1. Mix dry ingredients, add milk, knead 5 min. Rise until doubled (1.5 hours). Punch, roll out to 48 x 28 cm / 11 x 19” rectangle. Spread with butter, Vegemite then 300g cheese. Roll, cut into 12, put in lined pan, rise 30% (30 min). Top with remaining cheese.
2. Bake 25 minutes at 180°C/350°F (160°C fan), rotate, bake 10 minutes 200°C/375°F (180°C fan) – keep an eye on it. Cool 10 min, eat!
3. Check yeast – If your yeast is old or you weren't storing it in the fridge, check it's still good, see Note 6.
4. Make dough – Put the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with a dough hook. Briefly mix to combine. Add the milk then mix on low until you no longer see flour. Then beat, starting on low then increasing to medium partway through, for 5 minutes until the dough is smooth (see video for before/after visuals). (Note 8)
5. Rise #1 – Shape the dough into a ball then put it back in the bowl. Cover with cling wrap. Let it rise in a warm place for 1 1/2 hours or until it doubles in size (see steps in post for more guidance).
6. Roll out – Punch the dough to deflate in the bowl. Lightly flour a work surface, turn the dough out then use your hands to roughly shape it into a rectangle. Then roll out into a 48 x 28 cm / 11 x 19”rectangle using a rolling pin.
7. Spread the dough with butter then with Vegemite. Sprinkle the whole area evenly with 3 cups (300g) of the cheese.
8. Cut – Roll up into a log then cut into 12 even pieces.
9. Pre-heat the oven to 180°C/350°F (160°C fan-forced). Lightly grease a 23 x 33cm / 9 x 13″ pan with butter. Then line with baking paper with overhang (so you can lift the slab out later).
10. Rise #2 – Place the scrolls into the pan, evenly spaced apart. Spray a piece of cling wrap lightly with oil then cover the pan. Let the scrolls rise in a warm place for 30 minutes or until they expand/rise by about 30-50%.
11. Bake – Top the scrolls with the remaining cheese. Bake for 25 minutes. Then rotate the pan and bake for a further 10 minutes at 200°C/375°F (180°C fan-forced) or until the cheese on the surface of the scrolls around the edge of the pan are light golden.
12. Rest – Cool in the pan for 5 minutes. Use the paper overhang to lift the slab onto a cooling rack then cool for a further 5 minutes. Peel the scrolls apart then devour! Best eaten warm. 20 seconds in the microwave!

Notes

1. Bread flour makes the softest, fluffiest Cheesymite Scrolls. But all-purpose/plain flour is very nearly as good. I wouldn’t make a special trip to the supermarket just to get bread flour. But if you’ve got it, use it!
2. Yeast – Look for cannisters/packs labelled “instant yeast” or “rapid-rise yeast”. Recipe works with dry active yeast too. Mix active dry yeast with the sugar and 1/2 cup of the warm milk, set aside 10 min until very foamy (if it doesn’t foam, it means yeast is dead, so time to get another). Then put the flour, salt, foamy milk mixture and remaining warm milk into a bowl. Mix to form a dough and proceed with recipe.
3. Milk – Either full or low fat is best here for the softest, fluffiest scrolls. I microwave on high for 1 minute. Don’t make it scalding hot, it will kill the yeast. See under Ingredients in post for more information.
4. Vegemite – Needs no introduction for Australians! Read in post. Marmite, promite and bovril are similar but as I haven’t made these with them, I can’t say if they will taste as good. In my world, there is no substitute for Vegemite! 🙂
5. Cheese – Freshly shredded is best here so it melts better inside and on top of the scroll. See in post under Ingredients for more thoughts on cheese options (including why I don’t like Tasty cheese).
PS I know 500g of cheese sounds like a LOT (and it is!) but this makes 12 big scrolls so it works out at 40g per scroll (less than 1/2 a cup). And they are called CHEESE and Vegemite Scrolls, after all….😇
6. Check your instant yeast is alive -Mix 1/2 tsp yeast with 1/4 cup warm water and 1/4 tsp sugar. Leave for 10 min, if it gets foamy, it’s alive. If not, it’s dead. Time to get new yeast!
7. Food processor option – Fit your food processor with the dough blade or even the standard metal S blade is fine. Proceed with recipe. It truly works just like a stand mixer!
8. Kneading – The dough should be caught up on the dough hook so it’s being “flung” around the bowl (ie kneaded). If it rides up the side of the bowl instead, just stop the stand mixer and wrap the dough around the hook, then keep beating.
Storing – Keeps for 3 days in an airtight container in the pantry though they are at their absolute peak freshly made. Once cool, I always insist they be eaten warm (20 seconds in the microwave on high) which goes a long way to resurrect them to freshly-made-status. Freeze for 3 months.
Nutrition per Cheesymite Scroll. It’s a meal. You can justify it.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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