 |
| ready for the oven |
next is a crowd pleaser
but please excuse the less then inspiring photos
(it was late !)
but please excuse the less then inspiring photos
(it was late !)
cheese and Vegemite scrolls
(i can hear marmite fans cringing)
coffee shop versions costs about $2.70 each
these ones will come in at about $0.30 each
coffee shop versions costs about $2.70 each
these ones will come in at about $0.30 each
to your bread maker (or by hand)
add 310mL luke warm water
1 teaspoon of salt
1 tablespoon of olive oil
1 tablespoon of sugar
4 cups of plain flour
1 1/2 teaspoons of dry yeast
1 egg
let the bread maker do its magic on a dough setting
pre-heat oven to 200oC
pre-heat oven to 200oC
when the dough is ready roll into a long rectangle on a floured surface
approx. 20 - 30 cm wide and 40cm long
smear the dough top with Vegemite to your taste
grate about a cup of tasty cheese and sprinkle on top of Vegemite
roll the whole lot into a long baguette shape
use a very sharp knife and cut into two centimeter portions
place onto a non-stick tray widely spaced
scroll facing up
put in a warm draught free location
(cover if necessary with a large upside down baking tray to keep bugs etc off)
and allow buns a "second" rise
place in the now moderate to hot oven for approx. 10 minutes fan forced
(or about 20min in a regular oven)
cooking time will vary depending on how your dough has risen
the stiffness of the dough flour
and general daytime room temperature
so keep an eye on them !
 |
| scroll cut ready for second rise |
smear the dough top with Vegemite to your taste
grate about a cup of tasty cheese and sprinkle on top of Vegemite
roll the whole lot into a long baguette shape
use a very sharp knife and cut into two centimeter portions
place onto a non-stick tray widely spaced
scroll facing up
put in a warm draught free location
(cover if necessary with a large upside down baking tray to keep bugs etc off)
and allow buns a "second" rise
place in the now moderate to hot oven for approx. 10 minutes fan forced
(or about 20min in a regular oven)
cooking time will vary depending on how your dough has risen
the stiffness of the dough flour
and general daytime room temperature
so keep an eye on them !
variation
add to the dough mix 1 teaspoon of Cinnamon
and a light dash of nutmeg
use jam instead of Vegemite
sprinkle with dessicated coconut
emma made a batch of cinnamon scrolls over here
if you are after a super quick recipe !
Why have I never thought of this! You are so right about packaged snacks and think of all the rubbish (actual packaging garbage) that you are not buying into either. How easy is it now with bread makers!
ReplyDeleteMight have to give these a try.......but I'll be substituting Mighty-Mite - I think it is much more palatable than the dreaded Vegemite - and also Australian-owned (Vegemite is now owned by a foreign conglomerate so I don't buy it any more!)
ReplyDeleteThose are a favourite in our house too...we like sweet chilli and cheese or bacon and cheese.
ReplyDeleteMight have to go make some now:0)
Love vegemite scrolls (marmite eww). We also do the same type of dough but with a bacon and veg version and we also tried a cinnamon and apple version as well. Such a great recipe to have!
ReplyDeleteyummmmmmm!!! Im going to get my big girls to make a batch for school next week, thanks for the recipe!!
ReplyDeletethey freeze really well too !
ReplyDeleteand i'd forgotten about vegemite selling out - another icon gone to the multi nationals.
And yup Tanya - can't seem to escape packaging - I have a rant on trans fats brewing - watch out as i need to do some more research !
Ahhhhh, cheese.... how I love cheese! And vegemite, I love that too. These sound absolutely delish! I have to agree with you about the over processed foods we have now-a-days. Making good, healthy food from basic ingredients is making a come-back I think (I hope) as more people become aware of our over processed and pre-packaged lifestyles.
ReplyDeleteBring on the rant about transfats - I've been reading about those for well over 2 years and avoiding them like the plague. Good to see them being included in most labels now, although it's not compulsory over here in Aus I don't think. The buggers are banned in some countries as far as I'm aware.... we're always behind in labelling and the limiting of dangerous substances. Germany usually leads the way in these matters, the Swiss are pretty good too.
I have a HUGE lovely rant about soy I could go on with for hours, and also the 'butter v margarine' debate (among others)..... but too many people aren't aware of all the facts (the ones that aren't media, food company, government, or money driven), so I keep my mouth shut most of the time. I'm probably still not aware of all the facts myself as no matter how much research and reading of health studies and medical papers I do, there's still the propensity for mis-direction. I think I'm on the right track though after sifting throug the mire of information for years.
There's always more to learn!
Sorry, got off to a bit of a ramble there myself, almost made it onto the soap box - heaven forbid!
Linda. xox
PS: What I wanted to make sure I commented on was your lovely comment over on my blog about my classes. Just wanted to say thanks so much, and I'm SO EXCITED about your decision to get decorating. Whoooppeeeeeeee! What fun!!!!!!!
hehehe.. you crack me up.. you're an excel fan!!! Love It!!
ReplyDeleteIf only I could eat wheat.. I'd be making these quick smart!!
Hope you are having a good start to the week.. ciao xxxx Julie