Method

• 1.
  Place yeast and sugar in a bowl with 200ml lukewarm water. Stir to combine and set aside for 5-8 minutes, until frothy.
• 2.
  Place flour and 1 tsp fine salt in the bowl of a stand mixer with the dough hook. Make a well in the centre of the flour, add the egg yolks and yeast mixture, and stir to combine. Knead on medium speed for 2-3 minutes, until a dough forms. With the motor running, add butter, one piece at a time, until fully incorporated. Knead for a further 2-3 minutes, until smooth. Transfer dough to a greased bowl, cover with a damp tea towel and set aside for 1 hour 30 minutes, or until doubled in size.
• 3.
  Meanwhile, preheat oven to 170°C/150°C fan-forced. Grease a 20cm x 30cm baking dish and line with baking paper.
• 4.
  Knock back dough to release any air pockets, then turn out onto a well-floured surface and dust with extra flour. Roll out dough until 30cm x 40cm and 2cm thick.
• 5.
  Spread Vegemite over the dough (the amount is up to you!) and scatter over 1½ cups cheese, then roll dough from the long edge to form a log. Using a serrated knife, cut into 12 equal pieces and place each scroll, spiral-side up, in the prepared dish. Cover and set aside for a further 20 minutes, or until slightly risen.
• 6.
  Sprinkle remaining ½ cup cheese on top of the scrolls and bake for 30 minutes, or until puffed and golden brown.