"cheesymite" scrolls

cheese and vegemite scrolls but it's vegan and miso and nutritional yeast

like any good australian i have fond memories of the bakers delight cheesymite scrolls

for the uninitiated, a cheesymite scroll is a classic children’s bakery treat much like a cinnamon bun, if you replaced the cinnamon with vegemite and cheddar cheese

these are my riff on cheesymite scrolls, with a super savoury miso and nutritional yeast filling rolled up inside that classic soft bakery bun dough

they’re super savoury and just as good as i remember, with none of the dairy

makes six scrolls

ingredients

bun dough

250g plain flour

30g sugar

4g salt

3g yeast

30g neutral oil

180g soy milk, room temperature

1 tsp egg replacer

“cheesymite” filling

10g neutral oil

25g nutritional yeast

30g red miso

30g soy milk

method

bun dough

add the flour (250g), sugar (30g), salt (4g), yeast (3g), oil (30g), soy milk (180g), and egg replacer (1 tsp) to the bowl of a stand mixer

mix with the dough hook attachment to form a soft, sticky dough (about five minutes)

cover and let rise for 30 minutes

while the dough is rising, prepare the “cheesymite” filling

“cheesymite” filling

mix together the oil (10g), nutritional yeast (30g), and red miso (30g) in a bowl, making sure to thoroughly mix in the miso paste

add the soy milk (30g) a little at a time to form a thick, spreadable paste

assembly

once the dough has risen, turn it out onto a floured work surface

roll out to a rectangle about 20cm long and 1cm thick

evenly spread the cheesymite filling over the dough

roll into a tight spiral log

transfer to the fridge to firm up before slicing (about ten minutes)

cut the log into six even buns

place in a lined baking tray or cake tin (something with sides to keep them tightly rolled during baking!)

cover and let rise for a further 30 minutes

preheat the oven to 180C

optionally: sprinkle with a little more nutritional yeast before baking

bake for 15-20 minutes until lightly golden brown

best eaten fresh