Wash a glass bowl in hot water then dry thoroughly.
Spray the clean, warm bowl with oil and put it in a warm place.
Add the water, yeast and sugar, then flour, salt and vegetable oil to the TM bowl. Knead 2 minutes. Scrape down the bowl.
320 g warm tap water, 5 g sugar, 10 g yeast, 510 g bakers flour, 5 g salt, 20 g vegetable oil
Knead 2 mins.
Remove the dough from the TM and form it into a ball.
Place the dough in the warmed bowl and cover with a clean tea towel to proof. Leave until it doubles in size.
Cheesymite Scrolls
Place the cheese in TM bowl. Grate 4sec/Speed 9. Reserve
250 g cheese
Assembly
Preheat the oven to 200 degrees Celsius.
Line a roasting tray with baking paper.
Knead dough for 1 minute by hand to release the air.
Flour a work surface and place the dough on top.
Roll the dough until you have a 30cm x 20cm rectangle.
Use a butter knife to gently spread the Vegemite over the rectangle of dough.
60 g Vegemite
Evenly spread cheese over the Vegemite and gently press it down.
Using the wide end of the dough closest to you, roll the scroll up.
Cut 9 evenly spaced sections from the dough cylinder.
Place each scroll on the prepared tray and cover with a tea towel.
Place the dough in a warm place to proof. *see the tips section
Once the vegemite scrolls have proofed to the required size, place the tray in the oven and bake for 25 minutes or until golden and cooked through.
Notes
NOTE: If you have any doubts as to the freshness of your yeast simply test it by activating it in a bowl with 320g warm water and a teaspoon sugar. If the yeast becomes frothy it is okay to continue with the recipe.