Three Cheese Vegemite and Jalapeño Scrolls
Vegemite and jalapeños? SIGN ME UP.
I take my scrolls very seriously; when they're done right, they should be packed with flavour, and the balance between bread and filling should be perfect (more filling and less bread). Now I love Vegemite scrolls, like LOVE them. The scroll has to be fluffy and light, it has to have the perfect amount of Vegemite, and I expect to see melted crunchy cheese on the bottom. Now, nothing upsets me more than getting a Vegemite scroll and there being next to no Vegemite in it. Like, what the? This kept happening to me recently (thanks Bakers Delight) so I decided to take things into my own hands and make my own - Three Cheese Vegemite & Jalapeño Scrolls.
You guys absolutely loved my Cinnamon Scrolls with cream cheese icing, and it's easy to see why - they're super soft, highly addictive, and downright delicious. Scrolls are clearly a fan favourite here! The thing is, they are so easy to make (see for yourself here), and it's this satisfyingly simple quality about them that we have all come to know and love so much. Now, I am never not thinking about how I can take the ordinary and make it a little more extraordinary. Starting with cheese. I didn't just choose one cheese for this recipe, I chose three - mozzarella, gruyeré and parmesan. I also wanted a little heat in these Vegemite scrolls, so I added pickled jalapeños. I also finished off the scrolls with a sprinkling of black sesame seeds for that very subtle (and necessary) savoury crunch. And here you have it, my Three Cheese Vegemite & Jalapeño Scrolls.
Scroll down for my Three Cheese Vegemite & Jalapeño Scrolls Recipe Card, which you can also download and print - for FREE. So GOOD. I promise you won't regret it. Now, if you love my recipe and I really hope you do, I would love you to leave a 5 star rating below. Why? This helps other people discover this recipe and get to see what else I have been cooking in the kitchen and outdoors. And did you know? You can also keep in touch with me by following along on Instagram and Pinterest. If you have any comment or questions, I always reply via Instagram. Happy baking!
Three Cheese Vegemite and Jalapeño Scrolls
Servings
12
Prep Time
2 hours
Cook Time
40 minutes
Vegemite and jalapeños? SIGN ME UP.
I take my scrolls very seriously; when they're done right, they should be packed with flavour, and the balance between bread and filling is very important. Now I love Vegemite scrolls, like LOVE them. The scroll has to be fluffy and light, it has to have the perfect amount of Vegemite, and I expect to see melted crunchy cheese on the bottom. Now, nothing upsets me more than getting a Vegemite scroll and there being next to no Vegemite in it. Like, what the? This kept happening to me recently (thanks Bakers Delight) so I decided to take this into my own hands and make my own - Three Cheese Vegemite & Jalapeño Scrolls.
Now, I am never not thinking about how I can take the ordinary and make it a little more extraordinary. Starting with the cheese. I didn't just choose one for this recipe, I chose three - mozzarella, gruyere and parmesan. I also wanted a little heat in these Vegemite scrolls, so I added some delicious pickled jalapeños. I also finished off the scrolls with a sprinkling of black sesame seeds for some that important subtle yet savoury crunch. And here you have it, my Three Cheese Vegemite & Jalapeño Scrolls.
Ingredients
1 1/2 cups warm water
7 grams dried yeast (1 sachet / 2 tsp)
1 tablespoon extra virgin olive oil
1 teaspoon caster sugar
3 cups plain flour
1 teaspoon flaky sea salt
75 grams mozzarella cheese, grated
75 grams parmesan cheese, grated
75 grams gruyere cheese, grated (Swiss cheese is also a great alternative)
Jar of pickled jalapeños
2 tablespoons black sesame seeds
Directions
Combine water, yeast and sugar in a bowl or a jug. Set aside for at least 5 minutes or until the mixture is frothy.
Option 1: If you have a stand mixer - combine flour, salt, oil and yeast mixture into the stand mixer bowl. Use the dough hook attachment and stir on medium speed for at least 10 minutes, or until smooth and elastic. If the dough is looking a little wet, add a 1/4 cup flour.
Option 2: If you don't have a stand mixer - combine flour and salt in a large mixing bowl. Create a well in the centre and pour in the oil and yeast mixture. Use a round bladed knife or a metal spoon and stir until soft, sticky dough forms. Turn the dough out onto a clean flat surface, which has been dusted with flour. Knead the dough with your hands for at least 10 minutes, or until smooth and elastic. If the dough is looking a little wet, add a 1/4 cup flour.
Grease another large bowl with olive oil spray. Place your dough into the bowl and make sure the entire surface is covered in olive oil. This is to prevent the dough from drying out. Cover loosely with a damp tea towel and place in a warm location (by the window or in the laundry) for at least 1 hour or until the dough has doubled in size.
Preheat oven to 200C. Grease your non-stick skillet (or baking tray) with a light spray of olive oil.
When the dough has doubled in size, turn it out onto a lightly floured surface and roll it out (using a rolling pin) until its approximately 40cm x 40xm. Spread a generous amount of Vegemite straight onto and all over the dough, making sure to cover right to the edges. Don't be shy! A lot of the Vegemite will soak into the dough so it's important to use more rather than less. Sprinkle the three cheeses on top of the Vegemite and then evenly place slices of pickled jalapeños on top. The more you use, the hotter the scrolls will be.
Starting from one end, roll the dough over the filling to enclose. Watch this video here if you need to see what this step looks like. Whatever you do, make sure you roll the dough tightly. Use a sharp knife to cut the scrolls evenly. This recipe makes at least 12 scrolls. Arrange the scrolls in your skillet or baking tray cut side up. Cover loosely with a damp tea towel and place in a warm location (by the window or in the laundry) for 30 minutes.
Bake in the oven at 200C for 10 minutes. Then drop the temperature down to 180C and bake for a further 30 minutes, or until the dough is cooked through (when you tap the scrolls on the bottom it will sound hollow) and the top has turned a lovely, light golden brown.
Set aside to cool slightly and serve warm or at room temperature. And as always, enjoy!
Recipe Note
Extra tip! - You can freeze these Three Cheese Vegemite and Jalapeño Scrolls for up to 3 months in the freezer. Simply wrap them up tightly in cling film, then freeze. When you are ready to eat them, simply pop them in the microwave for 1 minute depending on your microwave.
