Method

• 1.
  Place yeast and milk in a bowl and set aside for 10 minutes or until frothy.
• 2.
  Place flour in a stand mixer with the dough hook. Add the yeast mixture, sugar, butter, egg and 1 tsp salt. Mix to combine, then knead on medium-low for 8 minutes or until dough is smooth and elastic. Transfer dough to a lightly buttered bowl, cover with a clean tea towel and stand in a warm place for 1 hour or until doubled in size.
• 3.
  Meanwhile, preheat oven to 180°C. Grease a 20cm x 30cm rectangular cake pan and line with baking paper.
• 4.
  Knock back dough and turn out onto a floured surface. Roll into a 30 cm x 40 cm rectangle. Using a palette knife or the back of a spoon, spread Vegemite evenly over the dough and scatter with smoked cheddar. Working from the long edge closest to you, roll up dough to form a log. Using a serrated knife, cut into 12 equal pieces and place, cut-side up, in the prepared pan, leaving a 1cm gap between each bun. Cover pan with a clean tea towel and set aside in a warm place for 25 minutes or until slightly risen.
• 5.
  To make the piping, combine extra 1/4 cup (35g) flour, 2 tbs milk, 2 tsp Vegemite and 1 tsp water in a bowl and stir until smooth. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each scroll, then brush with extra melted butter. Bake for 35-40 minutes until golden and cooked through. Transfer to a wire rack to cool slightly, then serve.