Description
Savory pull-apart Marmite Cheesy Roll-Up Bread Wheels with cream cheese, cheddar & scallions: soft, savory, and perfect for sharing.
Ingredients
Units
Scale
- 570 g store-bought white bread dough
- 400 g Philadelphia cream cheese
- 8 spring onions, finely chopped
- 1-2 large, heaped tsp. Marmite (start with 1, adjust to taste)
- 300 g sharp cheddar cheese, grated
- Dried parsley for garnish
- 1 egg
- A splash of milk
Instructions
- Take the dough out of the fridge (if chilled) and let it rest until it doubles in size, this can take 1–2 hours at room temp (≈ 20–22 °C).
- Once risen, punch it down (knock it down) and transfer to a lightly floured surface.
- Roll it out into a rectangle, aiming for about 30 × 40 cm (or as thin as you can without tearing).
- In a bowl, soften 400 g Philadelphia cream cheese (microwave briefly or leave at room temp).
- Stir in 1 large, heaped teaspoon marmite; taste and, if you like, add extra to your taste, maybe a second teaspoon.
- Mix in the finely chopped 8 spring onions evenly.
- Spread the mixture over the rolled dough, leaving a small border at the edges.
- Evenly sprinkle 300 g grated sharp cheddar cheese over the filling (reserve ~ 30-50 g to top).
- Carefully roll the dough up tightly (like a jelly roll), and place it seam down on a parchment-lined baking tray.
- Chill the roll for 10 minutes in the fridge (optional, but it helps keep its shape when slicing).
- Preheat oven to 375 °F / 190–195 °C.
- Whisk together 1 egg + splash of milk and use as egg wash.
- Brush the roll generously with egg wash; sprinkle remaining cheese on top; brush again lightly so it sticks.
- Sprinkle dried parsley over.
- Using a very sharp knife, slice the roll into thin strips (≈ 1–1.5 cm), but don’t cut through the bottom layer so the roll stays intact.
- Alternate method: You can slice into discs all the way through and then stand them upright on the tray to bake like cinnamon roll style.
- If the top is browning too fast during baking, tent lightly with foil.
- Bake for 25–30 minutes, or until golden and cooked through.
- To test centre, insert a skewer, it should come out clean or with few crumbs.
- After baking, you may leave the roll in the turned-off but still-warm oven for 10–15 minutes (this helps finish cooking the center/middle).
- Let it rest ~5 minutes before gently pulling apart the slices or serving as loaf.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
