Homemade Cheesymite Scrolls!
I am hopelessly and shamelessly besotted with Bakers Delight Cheesymite Scrolls.
They arent as good, but they are way cheaper, and I still enjoy them.
Peeling back the layers of the scroll to reveal buttery, cheesy vegemite.
Because even a mediocre Cheesymite Scroll is good!
So why make them at home, if the Bakers Delight ones are so great?
); and
Homemade is tastierbecause theyre made with butter (Bakers Delight uses flavourless oil).
And I use more cheese.
(Indisputable statement of fact, right there!).
But before I continue, let me introduce Cheesymite Scrolls to non-Aussies reading this!
Tell me about Cheesymite Scrolls!
These soft white rolls feature Vegemite and cheese baked in a scroll shape.
(We are total Vegemite snobs ).
It is my default food to eat-on-the-run when Im in a shopping centre.
Lightly warmed, 20 seconds in the microwave (yes, they will do it for free!).
But hand on heart this homemade versions is better.
Peeling back the layers of the scroll to reveal buttery, cheesy vegemite.
And soooo much cheaper to make!
you’re able to find bread flour in the baking aisle at grocery stores.
It does cost a little more than regular flour but if you wantreally goodCheesymite Scrolls, its worth getting.
But dont make a special trip to the grocery store if you dont have it.
This is absolutely worth making with plain flour.
Milk Full fat or low fat works fine here.
Makes the bread softer than using water.
I havent tried non-dairy.
To be honest, yeast-based recipes are the sort of thing I wouldnt test out using non-dairy milks.
I microwave the milk for 1 minute on high and its perfect.
Sugar Just a smidge which helps feed the yeast to activate it a bit.
Salt You need salt in bread, else its flavourless!
Even the underside of the scroll looks so good! Notice how the cheese has set into a golden crispy lace.
Use cooking salt / kosher salt (UK: coarse grain salt).
If using table salt which is much finer, halve the quantity.
FLAVOURINGS
Vegemiteneeds no introduction!
There is no substitute.
Tasty cheese (a very common Australian cheese similar to cheddar) was my last favourite.
It just didnt melt nicely on the surface, it got too cruddy and split.
Cheddar worked well, as did Monterey Jack.
A sharp cheddar would add a stack of flavour!
Mozzarelladoesnt have enough flavour so give it a miss for this recipe.
Salted table butter For spreading onto the dough.
Just whatever butter you spread on your morning toast!
Youll also love how forgiving the dough is and how friendly it is.
Give it a brief mix to combine the ingredients.
Warm milk Add the warm milk (see Ingredients section above for what I mean by warm).
Then mix on low speed until the dough comes together and you might no longer see flour.
Using a lower speed helps too, then you might increase the speed to medium partway through.
What the dough is like This is a friendly dough thats easy to work with.
Its also easy to roll out, it wont keep shrinking back.
It wont stick to the counter, you might pick it up and handle it easily without tearing.
Not all doughs are this friendly!
How to tell the dough is ready Hold the dough in a ball in your hands.
When you stretch the surface of the dough, it wont break.
If you do this before kneading, the surface of the ball of dough breaks.
Troubleshooting If you measured out the ingredients accurately, your dough should look just like mine!
On the other hand, if yours is too sticky, add a bit of flour at a time.
Also, take a stab at minimise the flour added as drier dough = less soft bread.
Warm place means somewhere that is at least 25C/77F.
The warmer it is, the faster the dough will rise.
Post rise This is what it looks like, post rise #1.
Dryer trick Run an empty dryer for 5 minutes then put the bowl inside it and shut the door.
Instant draught-free warm dough-rising environment.
(Do not turn it on!).
Roll out & spread
Punchthe dough to deflate it (my favourite step!).
Roll out Turn the dough out onto a lightly floured surface.
Then roll it out into a 48 x 28 cm / 11 x 19rectangle.
Vegemite!Spread with butter then the vegemite.
Cheese Then sprinkle 3 cups (300g) of the cheese evenly across the surface.
Rise in a warm place for 30 minutes or until it expands/rises about 30% or a little more.
BAKE
Cheese it!Sprinkle the surface with cheese.
Prevent screen from sleeping
Bakefor 25 minutes at 180C/350F (160C fan-forced).
You will cry if your cheese burns too much, after all that work.
Then youll come here and tell me your sob story and Ill cry too.
Rest Let the Cheesymite Scrolls rest in the pan for 5 minutes.
Do you sink your teeth straight into the whole scroll or uncurl the scroll??
And as I was writing this post, I realised my obsession likely stems from my childhood.
Ironically, Id be the cool kid today, but back then, I felt weird.
So yes, I blame my childhood lack of Vegemite sandwiches for my adult obsession with Cheesymite Scrolls.
Its all your fault, mum!
Nagi x
Cheesymite Scrolls FAQ
Is instant yeast the same thing as rapid-rise yeast?
In Australia it is typically labelled instant yeast.
Can I use active dry yeast instead of instant yeast?
What is the difference between the two?
Yes you’re able to!
Directions to use active dry yeast are in the recipe notes.
Then it is mixed in with the other dough ingredients.
Instant yeast does not need to be foamed in liquid before being used.
It can just be mixed straight into the flour then milk added to form a dough.
Both types of yeast make breads, rolls etc rise.
So I chose instant yeast because it is easier to use ie.
one less step no need to foam it first.
Imagine how disappointing it would be if you make the dough and it never rises??
Leave for 10 minutes in a warm place.
If it gets foamy, your yeast is fine so you’re able to proceed with the recipe!
(You cant use the foamy water in the recipe though).
Can this be made with baking powder instead of yeast?
No, you cant substitute the yeast with baking powder in this recipe.
Recipe development challenges
Ironically, it was never the dough!
The dough is VERY forgiving (see below).
The quantity called for in other recipes varies so wildly its concerning, from 1 tablespoon to 5 tablespoons!
Irritatingly difficult to figure out.
I was so sure the Aussie staple Tasty cheese would work.
I kept trying it!
But sadly, it came in last.
Its just not a friendly melting cheese.
Colby cheese came in first.
I was also determined to incorporate butter into mine for superior flavour.
Because Bakers Delight dont use butter, they use oil.
Butter trumps flavourless oil every day!
Annoyingly, I found it requires a temperature increase partway through baking.
); and
batch size a strange sounding recipe development thorn, but a real one.
I found that filling a whole pan was quite important.
I tried only partially filling a pan but the unsupported line of scrolls became wonky and mostly overcooked.
These are just some of the scenarios I tested.
And the bread part of the Cheesymite Scrolls have always worked out!
It was other aspects of the recipe that I had trouble with (see above FAQ).
