Go Back
+ servings
A pile of cheese and vegemite scrolls.

Cheese and Vegemite Scrolls

Cheese and Vegemite Scrolls combine the much-loved, classic Australian flavour combination with a soft, fluffy bread dough. You simply can't find an easier and more delicious Aussie lunchbox favourite than these!
5 from 37 votes
Print Pin
Course: Snacks
Cuisine: scrolls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 scrolls
Calories: 123kcal

Equipment

  • Thermomix (optional)
  • Rolling Pin
  • Oven

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.

Video

Notes

RECIPE NOTES & TIPS
If using a conventional oven, preheat to 220 degrees Celsius
I like to bake the scrolls in a round cake tin that has been greased and lined with baking paper, preferably a springform tin.
You can use a flat baking tray that has been greased and lined with baking paper instead of a baking tin.  Place the scrolls on the tray with a little room to spread, but don't leave too big a gap between them.
I highly recommend using baking paper, even in a non-stick baking tin, as the cheese melts during baking and can make the scrolls stick to the base of the tin.
You can experiment with different types of cheese. A blend of grated cheddar and mozzarella cheese is lovely!
The scrolls can be stored in a refrigerated, airtight container for up to 2 days
Alternatively, they can be frozen, in an airtight container, or resealable bags, for up to 3 months.

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Calcium: 67mg | Iron: 0.4mg