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Perhaps a controversial bake but these Cheese and Marmite Bread Scrolls are a savoury, Marmite lover’s dream! Soft and fluffy bread rolls wrapped up around lashings of Marmite and sharp Cheddar Cheese.
The bread is yeasted, and so easy to make (even easier with a stand mixer/dough hook, but easy nonetheless). The bread is warm and fluffy, and pulls apart with ease. This gets rolled up (cinnamon roll style) around Marmite and as much cheese as you can pack in. I use a strong mature British cheddar, and recommend doing the same, although a combination involving mozzarella or edam could yield equally wonderful results.
For those who hate marmite, I am not sure how you landed on this page, but you could so easily sub out the marmite and replace with Pesto, sun-dried tomato paste, olive tapenade or plethora of other exciting things. In the recipe below, I lay out some useful tips for making the most of the marmite.
Allow yourself a good amount of time for these, as there are two proofs. That said, they’re not too long and the actual hands on time isn’t too much. The kneading process is good fun, so a great one for the family. Likewise with the Marmite spreading/cheese sprinkling.
I make these Cheese and Marmite Bread Scrolls in a 9″ round cake tin (like this) and recommend a high speed mixer with a dough hook attachment to do lots of the kneading work (this is what I use and am in love with). For more savoury baking, check out these this Pesto Garlic Pull Apart Loaf or these Cheese and Sun-dried Tomato Bread Swirls. For more baking inspiration and videos, head on over to my Instagram.
Cheese and Marmite Bread Scrolls
Ingredients
- 7 g Sachet Fast Acting Dried Yeast
- 450 g Strong White Bread Flour
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 6 tbsp Marmite
- 250 g Mature Cheddar Grated
Instructions
- In a large bowl, combine the flour, yeast, salt and sugar. Add the olive oil and about 250ml warm (not hot) water. Either bring together by hand or with the dough hook attachment on a mixer.
- Once it comes together, add up to 50ml more water – until it comes together into a (slightly sticky) ball.Â
- Knead for 8-10 minutes, then let rest in a lightly oiled bowl for 1 hour – 1h30m (until doubled in size).
- Once the dough has risen, punch down and put on a lightly floured surface. Roll to a rectangle about 40x30cm.
- Put the Marmite in a heatproof bowl, and warm gently for about 30-45 seconds, just to loosen it. Spread this over the rectangle of dough.
- Sprinkle over the cheese in an even layer. From the longest edge, roll the dough into a tight, neat, log.
- Cut approx. 12 equal slices and place in a lightly greased/lined 9" circular tin (spread slightly apart). Let rest for 45 mins – 1 hour.
- Preheat the oven to 200C/180C Fan/Gas 6. Bake the scrolls for 35-40 minutes, until golden and the cheese is beginning to look a little crisp. Best served warm, but still wonderful once cooled!
