These Three Cheese, Vegemite and Jalapeño Scrolls are the ultimate Aussie bake — pillowy, golden, and packed with bold savoury flavour. Baked to perfection in a Solidteknics baking pan or skillet, they make a fantastic snack, lunch, or crowd-pleasing party food.
Ingredients
For the dough
- 500g bakers' flour
- 310ml lukewarm water
- 7g (1 sachet) dry yeast
- 6g sugar
- 6g salt
- 20g canola or olive oil
For the filling
- 2–3 tbsp Vegemite
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella
- 1/2 cup grated parmesan
- 2–3 jalapeños (pickled or fresh), thinly sliced
- Extra cheese for topping
Method
- Combine warm water, yeast and sugar in a large bowl. Whisk and let sit for 10–15 minutes until foamy.
- Add flour, salt and oil. Mix then knead for 8–10 minutes by hand (or 7–9 minutes with a dough hook) until smooth and elastic. The dough should pass the window pane test.
- Place in an oiled bowl, cover and prove in a warm place for 1–2 hours until doubled in size.
- Roll dough out on a lightly floured surface into a rectangle approximately 40x30cm.
- Spread Vegemite evenly over the surface (use more or less to taste). Scatter the three cheeses generously over the top, then distribute the jalapeño slices evenly.
- Roll the dough tightly from the long edge into a log. Use a sharp knife or dental floss to cut into 12 equal rounds.
- Place rounds cut-side up in a greased or lined Solidteknics baking pan or skillet, leaving a little space between each. Cover and prove for 30–45 minutes until puffed.
- Preheat oven to 200°C (180°C fan). Top scrolls with extra cheese and bake for 18–22 minutes until golden brown.
- Allow to cool briefly in the pan, then pull apart and serve warm.
Tip: For extra heat, add a pinch of chilli flakes to the filling. Leftover scrolls reheat beautifully in the oven at 160°C for 8 minutes.
