Vegemite scrolls with @JoshuaWeissman

Ingredients: - 240g (2 cups) flour - 5g dry yeast - 1 tsp salt - 1 tsp sugar - 1 tbsp olive oil - 240ml (1 cup) warm water (start with just under 240ml and adjust based on the dough's consistency) - 200g Vintage Cheddar, grated - Vegemite - Gauge the amount based on your preference. If unfamiliar with Vegemite, it's best to start with a lesser amount. Garlic Butter: - 100g butter - 3 garlic cloves, crushed - 1 chilli, finely diced - A small handful of parsley, finely sliced Method: 1. Using a mixer with a dough hook, combine all the dry ingredients. 2. Gradually add the water, starting with roughly 180ml (3/4 cup). If the mixture appears dry and doesn't come together, add the remaining water. 3. Knead the dough in the mixer on medium for 6-8 minutes, or until it becomes smooth. 4. Cover the bowl with a towel and leave it to prove at room temperature for an hour or until it has doubled in size. 5. Once doubled, transfer the dough onto a floured surface. Use a rolling pin to roll it out to a thickness of 0.5cm. 6. Spread Vegemite on one side of the dough, leaving a 3cm border along one edge (warming the Vegemite in the microwave beforehand makes it easier to spread). 7. Evenly sprinkle the cheese over the Vegemite. 8. Begin rolling the dough from one end, forming a log shape. 9. Cut the log into 9 equal segments and place them onto a lined baking tray, spaced at least 3-4cm apart. 10. Bake in a preheated oven at 200°C (392°F) for 20 minutes. 11. For the garlic butter, combine all ingredients in a pot. Once the butter has melted, it's ready. 12. As soon as the scrolls are out of the oven, brush them with the garlic butter. 13. Transfer the scrolls onto a wire rack to cool.