This easy yeast bread recipe makes lovely savoury cheesy scrolls. Great for filling up the kids; or serve with a warming soup on a chilly night.

For the dough

3 cups plain flour
1 tsp salt
1/2 tsp sugar
½ sachet instant dried yeast
1 tbsp olive oil
1 ¼ cups warm water
Mitey-Cheese filling
1 ½ tbsp marmite
1 tbsp margarine or table spread
1 ½ cups grated cheese

Pre heat the oven to 190°C

In a large bowl combine the sugar, salt, flour, yeast and oil. Stir in the warm water and mix to form a soft dough, turn it on to the bench, then knead, adding more flour if needed, until smooth and springy, 5-8 minutes.

Place dough into a clean greased bowl, cover with cling film and microwave on low power for 1 minute, rest the dough for 10 minutes then repeat. After the second rest the dough should have doubled in size. (Alternatively set aside in a warm place until doubled in size). Roll each piece out to a rectangle roughly 40 cm x 30 cm or around the size of a Swiss roll pan if you don’t have a ruler handy. Make sure there is plenty of flour underneath the dough so it can’t stick. You are now ready to assemble the scrolls.

Spread the dough with the marmite mixture – a spatula or rubber scraper is helpful. Sprinkle with a cup of grated cheese then roll up from the long side to form a log.

Divide the log in half then cut each half into 6 thick slices. Place the slices so the scroll faces up on a greased baking tray, and top each one with the remaining grated cheese.

Allow the scrolls to rise for around 10 minutes before baking.

Bake scrolls in an oven preheated to 190°C for 15- 20 minutes or until risen and golden. Remove immediately to a cooling rack so the scrolls don’t stick to the trays as they cool.