CHEESY VEGEMITE PULL-APART SCROLLS
Ok, yeah, Vegemite IS an acquired taste for some of us! But if you don't use a whole lot, it adds a bit of savory umami to your dish. These scrolls are a prime example, and an easy introduction to the Aussie lunchbox staple! I quick shortcut for this is to use those refrigerated croissant rolls - just unroll but don't cut apart. I suppose you could also roll the croissants up after shmearing on the Vegemite and cheese.
Provided by Lori Loucas @jostlori
Categories Savory Breads
Number Of Ingredients 7
Steps:
- Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
- Sift flour into a bowl. Rub the butter into the flour, using your fingers, until it resembles coarse breadcrumbs.
- Make a well in the center of the bowl. Add the milk, then stir until it forms a soft dough, adding a bit more milk if necessary. Put the dough on a lightly floured surface and knead gently until smooth. Don't over-knead of the dough will be tough.
- Roll the dough out into a rectangle, about 8 x 12 inches. Spread the Vegemite over the dough, but leave a 1/2 inch strip clear along one long side of the rectangle. Sprinkle the cheese over the Vegemite, then roll up firmly. Press the seam lightly to seal.
- Place the roll on the prepared baking tray, seam side down. Snip the roll with scissors at 1 1/4 inch intervals, but don't cut all the way down. Pull the slices slightly open, leaving small gaps between slices. Brush with the milk and bake for 20 to 25 minutes or until golden. Serve while warm, though these are good at room temperature, too!
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