Is there anything more Aussie than cheese and Vegemite scrolls? Soft, fluffy dough, a swirl of salty Vegemite and plenty of melted cheese... and best of all, there's no yeast and no rising time needed - ready to eat in just 35 minutes!
These scrolls are quick, easy, and lunchbox-perfect. Just like my Ham and Cheese Pinwheels or Cheese and Bacon Rolls, they always disappear fast!
I’m glad I found this easy recipe! Bakery-bought scrolls are expensive, and these hit the spot for school snacks. Thank you!
- Looloo
Whether you grew up with these on your tuckshop order or you’re packing them into your kids’ lunchboxes now, cheese and Vegemite scrolls are a true comfort classic. The soft dough is quick and easy to make (no yeast or rising time needed!), and the savoury Vegemite and cheese combo is just magic.
This recipe is based on a simple 3-ingredient dough (self-raising flour, butter and milk), which is also used in my Quick Pizza Scrolls. You’ll have a batch whipped up and in the oven in no time. Plus, they’re great for freezing – so you can stock the freezer and pull them out whenever you need a snack or lunchbox filler!
Why You're Going To Love This Recipe
- ✨ No yeast, no worries – Ready in 35 minutes with no rising time.
- 😋 That classic salty-cheesy combo – It’s just so nostalgic (and delicious!).
- 🧵 Perfect for lunchboxes – Kid-approved and freezer-friendly.
- 🚪 Budget-friendly – Made from pantry and fridge staples.
- 🚗 Great for make-ahead – Bake and freeze in batches.
Jump to:
Scroll Ingredients
You only need a few pantry staples to whip up these esay Vegemite and Cheese Scrolls!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method
- Butter (chilled) – Rubbing chilled butter into the flour creates a soft, fluffy dough with a scone-like texture.
- Vegemite – Start with less if your kids are new to it! You can always add more next time.
- Cheddar cheese – Freshly grated works best for that melt-and-pull factor. You can use tasty, Colby or a mix with mozzarella.
Variations
- Gluten-Free – Swap the self-raising flour for a quality gluten-free SR flour blend.
- Extra cheesy – Sprinkle a little grated cheese over the top of the scrolls before baking.
- Mini scrolls – Cut smaller pieces for bite-sized lunchbox or party snacks.
- Puff pastry shortcut – Swap the dough for a sheet of puff pastry for a buttery, flaky version. Just roll, fill, slice and bake!
- Bacon lovers – Add some finely diced cooked bacon with the cheese for an even more delicious scroll.
How To Make Cheese and Vegemite Scrolls
Once you see how quick and easy homemade fluffy scrolls are, and how much better they taste, store-bought scrolls will not get a look in anymore!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- Step 1: Place the sifted self-raising flour and roughly chopped butter into a mixing bowl.
- Step 2: Rub the butter into the flour until it resembles breadcrumbs.
- Step 3: Add the milk and mix the ingredients together until a dough is formed and knead until smooth.
- Step 4: Roll the dough out into a rectangle shape on a lightly floured surface. Spread the butter, Vegemite and grated cheese over the top.
- Step 5: Roll the soft dough up starting from the long side. Use a sharp knife to cut the dough into 3-4 cm pieces.
- Step 6: Arrange the scrolls into the prepared baking tray or tin.
Bake in a preheated oven for about 15-20 minutes or until golden brown.
Top Tip
Sprinkle a little extra grated cheese over the top of each scroll before baking.
Recipe Tips
☕ Softened butter and Vegemite spreads easier – Warm slightly or mix with a touch of hot water.
🐿 Don’t skip lining your tin – Even non-stick tins can stick due to melting cheese.
🚪 Close placement = soft sides – Placing scrolls snugly together keeps them soft and fluffy.
❄️ Freezer-friendly – Let scrolls cool, then freeze in airtight containers or resealable bags for up to 3 months.
🥜 Fridge storage – Keep in an airtight container for up to 2 days and reheat to serve.
📦 Reheat to freshen – Microwave briefly or pop in the oven to get that freshly-baked feel.
🧁 Add a mix of cheeses – Tasty, mozzarella, parmesan – it’s all good!
Cheese and Vegemite Scrolls FAQs
You sure can! It’ll give a more buttery, flaky scroll. Follow the same process but reduce the baking time slightly.
You can prep the dough and store it in the fridge (wrapped tightly) for up to 24 hours before rolling and baking.
It helps the scrolls bake together, keeping the edges softer than if baked separately on a flat tray.
Roll tightly and place the scrolls with the seam-side touching another scroll or the tin edge.
Store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.
More Popular Lunchbox Recipes
For more quick and easy lunchbox snacks, try some of my other recipes:
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Cheese and Vegemite Scrolls
Ingredients
- 300 g (2 cups) self raising flour
- 90 g butter chilled, roughly chopped
- 150 ml (150g) milk
- 2 tbs butter (or margarine), for spreading
- 5 tbs Vegemite
- 80 g cheddar cheese
Instructions
Conventional Method
- Preheat oven to 200 degrees Celsius (fan-forced). (See notes)
- Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
- Sift the self-raising flour into a bowl.
- Add the butter and rub into the flour until the mixture resembles breadcrumbs.
- Add the milk and mix gently until the mixture forms a dough.
- Knead the dough, on a lightly floured cutting board, until smooth.
- Roll the dough into a long rectangular shape, about 1 cm thick.
- Spread the butter and then the Vegemite over the dough, leaving a 1cm border.
- Grate the cheese before sprinkling it over the Vegemite.
- Starting from the long edge of the rectangle, roll the dough firmly into a log.
- Using a sharp knife, cut the roll into 3-4 cm slices.
- Place the slices, cut side up, into the prepared tin.
- Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
- Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 200 degrees Celsius (fan forced). (See notes)
- Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
- Weigh the self-raising flour and butter into the Thermomix bowl. Mix for 6 seconds, Speed 6.
- Add the milk and knead for 2 minutes, Kneading Function.
- Transfer the dough to a lightly floured cutting board and roll into a long rectangular shape, about 1 cm thick.
- Spread the butter and then the Vegemite over the dough, leaving a 1cm border.
- Weigh the cheese, roughly chopped into cubes, into the Thermomix and grate for 8 seconds, Speed 8.
- Sprinkle the grated cheese over the Vegemite.
- Starting from the long edge of the rectangle, roll the dough firmly into a log.
- Using a sharp knife, cut the roll into 3-4 cm slices.
- Place the slices, cut side up, into the prepared tin.
- Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
- Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Jason says
Really straightforward and easy to make.
Mine came out hard on the outside and short on the inside, kind of like a buttery scone 🙂
Lucy says
Fantastic!
Sonya says
Hi. If I bake these a few days out and put in fridge - do u think putting in oven for a little while would freshen them up?
Lucy says
Absolutely! Or even freeze them and then reheat!
Laura says
Do you think these could be made up to the cooking step the day before and refrigerated? Then brought to room temp and cooked fresh the next morning?
Lucy says
Hi Laura, yes you could!
Cella says
Hi, can you use almond milk instead of normal milk? 🙂
Lucy says
Hmmm I haven't tried this myself! Obviously it will change the flavour but I'm not sure how it will affect the texture of the dough!
Jordyn says
I’ve used almond milk today (second time making this recipe, first time I used cows milk) and it made no difference - still great texture and no strong almond milk flavour ☺️
Lucy says
Fantastic!!
jem says
hello, to make these gluten free - can I just use gluten free self raising flour?
Lucy says
Hi Jem, I don't really have much experience cooking with gluten-free flour so can't say how it will go texture/taste-wise! I'd love to hear how it goes though!
Linda says
Not being a fan of Vegemite I made these half Vegemite half cheese only and omitted the butter when spreading the Vegemite. Used my dough hooks, so light and fluffy on the inside, they lasted less than a minute out of the oven!
Lucy says
Fantastic!!! Thats SO great!