Muffin pan cheesy vegemite scrolls

High fibre

Ingredients

• 185ml lukewarm water
• 2x 7g sachets dried yeast
• 1x tsp caster sugar
• 600g wholemeal spelt flour
• 2x tsp salt
• 250ml milk
• 160g grated Cheddar cheese
• 2x tbsp Vegemite spread, loosened with a little water

Method

Mix the flour and salt in a large bowl and make a well in the centre of the mix.

Combine the yeast, water and sugar in a measuring jug and leave in a warm place until it starts to become frothy (approximately 5 minutes).

Once frothy, pour the yeast mix and the milk into the well in the flour and mix until it forms a soft dough.

Tip the dough onto a lightly floured countertop and knead with your hands for about ten minutes.

Lightly grease a large bowl with olive oil before adding the dough to the bowl and covering with cling film.

Let it sit for about 45 minutes until the dough has doubled in size.

Lightly grease a 12-piece muffin tin with olive oil. Preheat your oven to 180C.

Once ready, punch down the dough and tip it onto a lightly floured countertop. Use a rolling pin to roll into a rectangle shape.

Using a pastry brush, paint the dough with the Vegemite mix making sure to liberally cover the surface leaving a 2cm border around the outside.

Sprinkle with the cheese.

Roll the pastry to form a long, even log. Cut the log into 12 even pieces.

Place each piece in a hole in the muffin tin, cut side up.

Cover and leave for approximately 20 minutes to let the scrolls rise.

Using the pastry brush, brush the tops of the scrolls with milk and bake for 25-30 minutes until golden. Serve slightly warm or at room temperature.

Nutrition

Type	Quantity
Fiber	4.3g

Low fibre

Ingredients

• 185ml lukewarm water
• 2x 7g sachets dried yeast
• 1x tsp caster sugar
• 600g bread flour
• 2x tsp salt
• 250ml milk
• 160g grated Cheddar cheese
• 2x tbsp Vegemite spread, loosened with a little water

Method

Mix the flour and salt in a large bowl and make a well in the centre of the mix.

Combine the yeast, water and sugar in a measuring jug and leave in a warm place until it starts to become frothy (approximately 5 minutes).

Once frothy, pour the yeast mix and the milk into the well in the flour and mix until it forms a soft dough.

Tip the dough onto a lightly floured countertop and knead with your hands for about ten minutes.

Lightly grease a large bowl with olive oil before adding the dough to the bowl and covering with cling film.

Let it sit for about 45 minutes until the dough has doubled in size.

Lightly grease a 12-piece muffin tin with olive oil. Preheat your oven to 180C.

Once ready, punch down the dough and tip it onto a lightly floured countertop. Use a rolling pin to roll into a rectangle shape.

Using a pastry brush, paint the dough with the Vegemite mix making sure to liberally cover the surface leaving a 2cm border around the outside.

Sprinkle with the cheese.

Roll the pastry to form a long, even log. Cut the log into 12 even pieces.

Place each piece in a hole in the muffin tin, cut side up.

Cover and leave for approximately 20 minutes to let the scrolls rise.

Using the pastry brush, brush the tops of the scrolls with milk and bake for 25-30 minutes until golden. Serve slightly warm or at room temperature.

Nutrition

Type	Quantity
Fiber	1.8g