Looking for something to add to the lunch box besides the same old sandwich? Try a scroll instead! Sure these Vegemite and cheese scrolls look rustic as all get out, but the kids gobble them up all the same and the flavour options are endless!
I’m almost ashamed to admit that two of my kids don’t love Vegemite as much as I think they should as Aussie kids, but they still love the cheesiness with the lick of Vegemite in this recipe. Other flavours you can try instead of Vegemite and cheese are pizza sauce with ham and cheese or pesto with feta cheese. It’s all up to your own tastebuds what you want to have a crack at. For the purpose of this post though, we’re sticking with Vegemite and cheese.
Dough ingredients
2 cups lukewarm water
1 tablespoon dried instant yeast
1½ teaspoon sea salt
750g baker’s flour
100ml olive oil
Filling ingredients
Vegemite
2½ cups grated cheese
Method
- Grease a baking tray or line with non-stick bake paper such as Gladbake.
- Place water, yeast, salt, flour and oil into a mixing bowl and mix until thoroughly combined (you could do as I do and use the Thermomix, mixing on 6 seconds / speed 6 or use a food processor). Knead by hand on a floured surface (or the Thermomix knead function) for five minutes.
- Transfer the dough onto a lightly floured surface and work into a ball. Place into a lightly greased bowl and cover with a damp tea towel. Leave in a warm area to prove for 30 minutes, or until doubled in size. Preheat the oven to 180°C.
- Once doubled in size, knock down the dough and on a lightly floured surface, roll into a large 5mm thick rectangle – if you have a Silpat style sheet, I very much recommend using that to roll your dough out on to.
- Carefully spread Vegemite (using the back of a spoon helps) over the dough edge to edge – err on the side of caution depending on how much your kids love the spread, too much thick Vegemite is a salty mistake to make. Sprinkle your grated cheese over the top of the Vegemite – don’t forget the edges – and reserving a little of the cheese to put on top of the scrolls before baking.
- Carefully roll the long edge of the rectangle furthest from you, towards you, trying to keep the roll even. Roll the scroll log so the seam is underneath.
- Cut slices around 5cm wide (for lunch roll size scrolls). If you’re using a Silpat mat or similar, use a pastry scraper to cut, not a knife!
- Place the scrolls on the baking tray, top with extra cheese and let prove (uncovered) for another 10 minutes. Place in the preheated oven and cook for 20 to 30 minutes. Keep an eye on them – you want them to turn a golden colour but not be overdone or the dough will be hard and not soft and fluffy – and yes, as you can see below, some will look more rustic than others, but still as tasty, promise!
- Transfer to a wire rack to cool – though don’t be surprised if a few go missing at this point, they’re delicious eaten warm!
This recipe yields around a dozen large scrolls and is suitable to freeze.
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