Giant Cheese & Vegemite Scroll!

Mix Dough
- Place the flour, yeast, sugar, warm water, egg, and 2 tablespoons of butter in the bowl of an electric mixer fitted with a dough hook.
- Knead for 4 minutes until the dough is elastic.
- (Alternatively, you can mix and knead by hand for 8 minutes until elastic).

Shape and Rise Dough
- Shape the dough into a ball and place it back into the bowl.
- Cover with cling film and leave in a warm, draught-free area of the kitchen.
- Allow to rise for 30 minutes.

Prepare Filling
- While the dough is rising, mix the Vegemite and additional butter together.
- Weigh the cheese and set it aside.
- Spray a 24cm (9.6 inch) pie tin with oil spray.

Punch and Knead Dough
- Punch down the dough and knead in the salt for about 1 minute.

Roll and Fill Dough
- Roll out the dough to a long rectangle as thin as possible (approximately 50cm x 30cm).
- Spread with the Vegemite and butter mixture.
- Top with grated cheese.

Shape Scroll
- Using a knife, slice the dough into 1-inch wide strips.
- Roll the first strip into a scroll and join it to the next strip, continuing to roll it up against the other strips.
- Continue until all dough strips are used.
- For the last quarter of dough, press the cheese against the dough and pat the strips against the large coil of dough.

Second Rise
- Place the shaped dough in the greased tin.
- Allow to rise in a warm place for 60 minutes.

Preheat Oven
- Preheat oven to 180°C (350°F).

Prepare Egg Wash
- Whisk the egg yolk and add a teaspoon of water if it is too thick.
- Brush the top of the risen scroll with the egg wash.

Bake
- Bake in the oven for 20 minutes.
- If the scroll is getting too brown, cover with foil sprayed with oil to prevent sticking.
- Continue to bake for another 10 minutes.
- Remove from oven and serve warm.