Vegan Cheesymite Scrolls

Remember when you’d head to the shops after school, running straight to the bakery starving hungry because you’d left the contents of your lunchbox untouched (except maybe for the LCM bar if you were lucky enough to score one), and there’d be two choices to make… the pizza roll, or the cheesymite scroll – I’d always pick the cheesymite scroll!

Now you get to make them yourself whenever you want, and, because we’re adults now, you can add as much dairy-free cheese as your heart desires. These are the perfect mid-morning snack or lunchbox filler that won’t get left in the bottom of the school bag.

Prep time 65mins

Cooking Time 30mins

Makes 6-10 (depending how you cut them)

INGREDIENTS

2 tsp instant dried yeast

2 tbs caster sugar

1 1/2 cups warm water

3 1/2 cups plain flour

2 tsp salt

90 ml extra virgin olive oil

1/2 cup Vegemite

1 & 1/2 cups dairy-free cheddar shreds

1 cup dairy-free mozzarella shreds

1/4 cup dairy-free butter (melted)

METHOD

Step 1 In a bowl, combine the yeast and sugar with the water and leave for five minutes, or until frothy

Step 2 Combine the flour and salt in the bowl of a freestanding electric mixer fitted with the dough hook attachment

Step 3 Once the yeast is ready, add the oil to the flour mixture

Step 4 Then, with the motor running slowly, add the yeast mixture, mix for at least 5 minutes or until very soft and elastic - if the dough seems too sticky add a little more flour

Step 5 Cover and leave to prove in a warm place for 30 minutes, or until doubled in size, then knock back the dough (this is a technical term for punching or pressing down on the dough after the bread's first rise, it bursts the tiny air bubbles that have formed in the dough and then forces them to reform again in the final shape you want, which results in a smoother texture)

Step 6 Preheat the oven to 190°C

Step 7 Dust a work surface with flour and roll the dough into a rectangle approximately 45 x 30cm

Step 8 Mix the Vegemite with 2 tablespoons of water so that’s easier to spread, then spread over the dough

Step 9 Sprinkle with cheddar and mozzarella cheese shreds

Step 10 Roll up the dough like a Swiss roll, then cut into scrolls approximately 8cm wide, or whatever size you want

Step 11 Place the scrolls on a baking tray lined with baking paper, cover with plastic wrap and leave to prove for 20 minutes

Step 12 Drizzle with melted butter then bake for 20 minutes (or until browned if you’ve made mini ones)

Step 13 Allow to cool for 10 minutes before removing from the tray, pull apart and enjoy!