Preheat the oven to 180°C and line 2 baking dishes with baking paper.
Place the butter in a small frying pan over medium heat. Once the butter has melted, add the mushrooms and cook, stirring for 3-4 minutes or until softened. Remove from the heat and set aside to cool.
To prepare the dough, sift the flour, bi-carb soda and salt into a large bowl. Rub the butter into the flour mixture using fingertips until the mixture resembles fine bread crumbs. Add the buttermilk and mix until just combined. If you prefer the mushrooms mixed through the bread, add the mushrooms and gently knead to combine.
Divide the dough in half and gently form into 2 logs. Roll the dough between two pieces of baking paper into two even rectangles.
Spread the vegemite over each piece of dough. Add the mushrooms (if you didn’t add them in step 3) then sprinkle the cheese on top.
Roll into a log to encase the filling. Wrap each log with baking paper and refrigerate for 30 minutes or until the dough is firm enough to cut into slices.
Remove from the fridge, remove the baking paper and cut each log into 6 pieces. Transfer to the prepared baking dishes.
Bake for 25-30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Spread the vegemite over each piece of pastry. Top with the mushrooms and grated cheese. Roll the pastry to encase the filling then cut into 6 even pieces.
Transfer the scrolls to the prepared trays and bake for 10-15 minutes or until golden and crisp. Remove from the oven and allow to cool for 5 minutes before serving.
Ingredients
Directions
Preheat the oven to 180°C and line 2 baking dishes with baking paper.
Place the butter in a small frying pan over medium heat. Once the butter has melted, add the mushrooms and cook, stirring for 3-4 minutes or until softened. Remove from the heat and set aside to cool.
To prepare the dough, sift the flour, bi-carb soda and salt into a large bowl. Rub the butter into the flour mixture using fingertips until the mixture resembles fine bread crumbs. Add the buttermilk and mix until just combined. If you prefer the mushrooms mixed through the bread, add the mushrooms and gently knead to combine.
Divide the dough in half and gently form into 2 logs. Roll the dough between two pieces of baking paper into two even rectangles.
Spread the vegemite over each piece of dough. Add the mushrooms (if you didn’t add them in step 3) then sprinkle the cheese on top.
Roll into a log to encase the filling. Wrap each log with baking paper and refrigerate for 30 minutes or until the dough is firm enough to cut into slices.
Remove from the fridge, remove the baking paper and cut each log into 6 pieces. Transfer to the prepared baking dishes.
Bake for 25-30 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Spread the vegemite over each piece of pastry. Top with the mushrooms and grated cheese. Roll the pastry to encase the filling then cut into 6 even pieces.
Transfer the scrolls to the prepared trays and bake for 10-15 minutes or until golden and crisp. Remove from the oven and allow to cool for 5 minutes before serving.