For the Dough:
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1 cup (240g) sourdough discard
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1½ cups (200g) plain flour
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½ teaspoon salt
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1 teaspoon baking powder
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½ teaspoon garlic powder (optional but lovely)
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½ cup Greek yoghurt
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2 tablespoons olive oil
For the Filling:
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2–3 tablespoons Vegemite (or to taste — you know your people 😅)
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1½ cups grated cheddar cheese
For the Topping (optional but yum):
About five minutes before they’re done, I like to sprinkle a little pinch of extra cheese on top of each scroll — just enough to melt and get all golden and yummy.
How I Make Them
First things first, pop the oven on to 180°C so it’s nice and hot when the scrolls are ready to go in, and line a tray with baking paper — saves you scrubbing later and we’re all about less dishes, right.
Then grab a big bowl and tip in your sourdough discard, flour, salt, baking powder, a little garlic powder if you’re using it, the yoghurt and the olive oil. Give it all a good mix and then just bring it together with your hands. You don’t need to knead it like bread, just work it until it turns into a nice soft dough that isn’t sticking all over your fingers. If it’s a bit sticky, just dust in a tiny bit more flour — no stress.
Once that’s done, flour the bench and roll the dough out into a rough rectangle. It doesn’t have to be perfect or straight — honestly, mine never is — because it’s all getting rolled up anyway. Just aim for about half a centimetre thick.
Now for the good bit. Spread the Vegemite over the dough. I usually go fairly thin because it spreads once you roll it, but if you’ve got proper Vegemite lovers in the house, you do you. Then sprinkle over all that grated cheddar, nice and generous.
Starting from the long side, roll it up into a log, nice and tight like you’re rolling up a towel. Then grab a sharp knife and slice it into little rounds, about two to three centimetres thick, and sit them cut-side up on your baking tray.
Into the oven they go for about 18 to 22 minutes, until they’re golden on top and you can see the cheese bubbling away and making the whole kitchen smell amazing.
If you want to be a bit fancy (and let’s be honest, sometimes we do), melt a little butter and stir in some garlic powder, then brush that over the hot scrolls when they come out. A little sprinkle of Parmesan on top doesn’t hurt either.
Let them cool just enough so you don’t burn your mouth… and then honestly, good luck keeping everyone out of them.