Cheezy Vegemite Scrolls

Cheezy_Vegemite_Scrolls_Recipe_001

I did something quite silly today, and I wanted to document it here so you can all take lessons from my silly errors and learn from them!

Do not mix yeast and COLD water/liquid! I’ve done it with hot, and now, I just had to try the cold to see how fast it dies, just kidding.

Cheezy_Vegemite_Scrolls_Recipe_002

Well, what I did was I got the grape juice out of the fridge without warming it up and needless to say, the dough would not rise. So, I got rid of that lot of dough and made a new batch, this time, warming the stuff up, and guess what? IT WORKED! YAY!

Cheezy_Vegemite_Scrolls_Recipe_003

But anyway, VEGEMITE! OMG it’s my childhood! Though, many people besides Australians may not have a clue about what vegemite is. It’s a brown thing, that’s very salty and somewhat bitter. It tastes terrible if you put a giant amount, but if you put a little, it seriously gives bread amazing flavours.

I got my parents to buy me a pack of vegemite and ship it over to the US because I missed it so much, and this is

Cheezy_Vegemite_Scrolls_Recipe_004

Cheezy Vegemite Scrolls

1/4 cup white grape juice, lukewarm
1 tablespoon coconut milk, lukewarm
1 tablespoon extra light olive oil
1 1/2 teaspoons dry active yeast
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
1/8 teaspoon Himalayan/sea salt
1 tablespoon (or more) vegemite
1/3 cup vegan mozzarella cheese (I used a combination of Daiya and Trader Joe’s Vegan Mozzarella shreds)

Combine the white grape juice and coconut milk in a bowl. If they came out of the fridge, heat them up in the microwave for about 18 seconds. Add the olive oil and yeast, and stir until the yeast has dissolved and you see little bubbles.

Cheezy_Vegemite_Scrolls_Recipe_005

Add the two flour and salt in a large bowl. Combine the wet mixture with the dry and stir with a spoon for a few seconds.

Use your hands to knead the dough until it’s nice and smooth, then put it in a warm place to rise for an hour or so. I like to turn my oven on for a little while to the lowest setting, then turn it off, let some of the heat out, and have the dough sit in the closed oven.

Cheezy_Vegemite_Scrolls_Recipe_006

After it has risen, sprinkle a tiny bit of flour (doesn’t matter which) and knead until it’s smooth again.

Use a rolling pin to roll the dough into a rectangle shape. Don’t make it too thin, nor too thick.

Cheezy_Vegemite_Scrolls_Recipe_007

Use a butter knife to spread a THIN layer of vegemite on the surface. Important: only spread a thin layer. Do not, I mean, do not overdo the vegemite, otherwise it will turn out horrible.

Sprinkle most of the cheese (reserve a small amount) on top of the vegemite.

Cheezy_Vegemite_Scrolls_Recipe_008

Carefully roll the dough into what looks like a jelly roll. Use a knife to cut it into small round pieces. Turn it around so the swirly part is facing the top and bottom.

Cheezy_Vegemite_Scrolls_Recipe_009

Preheat oven to 475°F (246°C).

Spray a little non-stick cooking oil on an oven tray (I used a bread pan). Put the small rolls on one side and sprinkle the remaining leftover cheese on top of each roll. Have them sit close to each other. Cover the pan with something other than plastic/plastic wrap, and leave it in a warm place to rise for another 15 minutes.

Cheezy_Vegemite_Scrolls_Recipe_010

After 15 minutes, the rolls should have risen even more. Give the top a generous spray of non-stick cooking oil (use Canola, rather than extra virgin olive oil).

Put the rolls into the oven and bake for about 10-11 minutes, until the top starts to turn golden brown, then take it out and serve immediately.

Cheezy_Vegemite_Scrolls_Recipe_011

Cheezy Vegemite Scrolls
Serves: 2
 

Ingredients
  • ¼ cup white grape juice, lukewarm
  • 1 tablespoon coconut milk, lukewarm
  • 1 tablespoon extra light olive oil
  • 1½ teaspoons dry active yeast
  • ¾ cup all purpose flour
  • ¼ cup whole wheat pastry flour
  • ⅛ teaspoon Himalayan/sea salt
  • 1 tablespoon (or more) vegemite
  • ⅓ cup vegan mozzarella cheese (I used a combination of Daiya and Trader Joe’s Vegan Mozzarella shreds)

Instructions
  1. Combine the white grape juice and coconut milk in a bowl. If they came out of the fridge, heat them up in the microwave for about 18 seconds. Add the olive oil and yeast, and stir until the yeast has dissolved and you see little bubbles.
  2. Add the two flour and salt in a large bowl. Combine the wet mixture with the dry and stir with a spoon for a few seconds.
  3. Use your hands to knead the dough until it’s nice and smooth, then put it in a warm place to rise for an hour or so. I like to turn my oven on for a little while to the lowest setting, then turn it off, let some of the heat out, and have the dough sit in the closed oven.
  4. After it has risen, sprinkle a tiny bit of flour (doesn’t matter which) and knead until it’s smooth again.
  5. Use a rolling pin to roll the dough into a rectangle shape. Don’t make it too thin, nor too thick.
  6. Use a butter knife to spread a THIN layer of vegemite on the surface. Important: only spread a thin layer. Do not, I mean, do not overdo the vegemite, otherwise it will turn out horrible.
  7. Sprinkle most of the cheese (reserve a small amount) on top of the vegemite.
  8. Cheezy_Vegemite_Scrolls_Recipe_008
  9. Carefully roll the dough into what looks like a jelly roll. Use a knife to cut it into small round pieces. Turn it around so the swirly part is facing the top and bottom.
  10. Preheat oven to 475°F (246°C).
  11. Spray a little non-stick cooking oil on an oven tray (I used a bread pan). Put the small rolls on one side and sprinkle the remaining leftover cheese on top of each roll. Have them sit close to each other. Cover the pan with something other than plastic/plastic wrap, and leave it in a warm place to rise for another 15 minutes.
  12. After 15 minutes, the rolls should have risen even more. Give the top a generous spray of non-stick cooking oil (use Canola, rather than extra virgin olive oil).
  13. Put the rolls into the oven and bake for about 10-11 minutes, until the top starts to turn golden brown, then take it out and serve immediately.

 

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>