Prep time: 35 min – Total time: 55 min
Makes: 12 servings
14g dried yeast
1 cup lukewarm water
2 Farm Pride Eggs, lightly beaten
¼ cup VEGEMITE
1 tablespoon caster sugar
20g butter, melted
3½ cups flour
¾ cup shredded Parmesan cheese
1 Farm Pride Egg yolk
1 tablespoon water
VEGEMITE, extra, for the crosses
Place yeast and warm water in a large bowl and mix until yeast is dissolved. Add the Farm Pride Eggs, VEGEMITE, sugar and butter and whisk to combine.
Stir in the flour and cheese and mix together then knead for 5-10 minutes on a floured surface until dough is smooth and springy. Set aside in a covered bowl, in a warm place, to rise for 1 hour or until doubled in size.
Knock back dough then knead lightly. Divide into 12 even portions. Roll each into a smooth bun and place on a floured baking tray. Set aside in a warm place for 20 minutes or until doubled in size.
Beat together egg yolk and water to make an egg wash. Cut a cross in the top of each bun and brush egg wash over the top. Spoon the extra VEGEMITE into a piping bag with a small plain nozzle and pipe across the buns.
Bake in a hot oven 200c for 15-20 minutes or until golden and bases are crisp and sound hollow when tapped. Cool on a wire rack.