Vegemite and Cheese Scrolls

These homemade Vegemite and Cheese Scrolls are just like the ones you buy at Baker’s Delight – but even better! They are yeast free, so you can have them ready to enjoy in less than an hour and both regular and Thermomix instructions are included.

This recipe requires just a few ingredients to put together, and as these scrolls are yeast free, you will be enjoying them in no time at all.

They are great for lunchboxes and can also be frozen and stored in the freezer for up to two months.

If you are making these scrolls for younger children and want smaller portion sizes, you can roll the dough into a larger rectangle and cut the scrolls into smaller pieces.

Ingredients

• Self-raising flour – this is essential, if you use plain flour the scrolls will not rise.
• Salt
• Butter – I use unsalted butter for this recipe.
• Milk – either full cream or skim milk can be used.
• Vegemite – you will need approximately ¼ of a cup.
• Cheese – I used grated tasty cheese in the scrolls pictured. You can use Colby, mozzarella or a combination of cheeses if you prefer.

Steps for Making Homemade Vegemite and Cheese Scrolls:

It really is easy to put these scrolls together, please note you will find the both regular and Thermomix methods in the recipe card below.

Step 1. Combine the self-raising flour, salt and butter until the mixture resembles bread crumbs.

Step 2. Add the milk and combine before kneading until smooth.

Step 3. Roll out the dough into a large rectangle.

Step 4. Cover with Vegemite and grated cheese.

Step 5. Roll the dough lengthways to enclose. Slice into pieces.

Step 6. Place the scrolls onto lined baking tray. You can sprinkle the scrolls with extra cheese if you wish.

Step 7 Bake scrolls until golden and the cheese has melted.

Recipe Hints and Tips

• It is essential to use self-raising flour for the recipe – without it the scrolls will not rise.
• Bring the Vegemite to room temperature before spreading over the dough. Vegemite straight from the fridge will be difficult to spread and may rip the dough.
• To assist in cutting scrolls evenly, I like to use a ThermoMat which has measurements on the edge. I also prefer to slice the roll of dough in half and then evenly slice the remaining pieces.
• Any type of cheese can be used in these scrolls, I used Tasty Cheese in the scrolls pictured but Mozzarella and Colby are delicious alternatives.
• Following the instructions in the recipe card below, this recipe will make 12 Cheese and Vegemite Scrolls, however if you want to make more (smaller scrolls) then simply roll the dough into a thinner rectangle and cut the scrolls into small pieces. I have been able to make up to 16 ‘mini scrolls doing this.
• Once baked, these scrolls can be stored in an airtight container and are best consumed within 4 – 5 days.
• Baked scrolls can be frozen for up to two months.

Other Scroll Filling Ideas

You can be super clever and make two different flavoured scrolls out of the one dough, simply pop half of each filling to the left and right of your dough, roll, slice and bake as normal. You might also enjoy these scroll fillings:

• Pizza Sauce, Ham, Cheese and Pineapple
• Tomato, Spinach and Feta
• Bacon and Cheese
• Spinach and Cheese
• Cinnamon Sugar
• Cheese and Pineapple
• Ham Cheese and Mustard
• Apple and Cinnamon

Looking for more easy snacks? You might also enjoy these recipes:

• Ham, Cheese and Mustard Scrolls |A Simple Lunchbox Recipe
• No Bake Apricot Muesli Bar Recipe | An Easy Lunch Box Snack!
• 4 Ingredient Milo Balls Recipe
• Apple Crumble Muffins
• Easy Corn and Zucchini Fritters

Vegemite and Cheese Scrolls Recipe

Lauren

These homemade Vegemite and Cheese Scrolls are just like the ones you buy at Baker's Delight – but even better! They are yeast free, so you can have them ready to enjoy in less than an hour and both regular and Thermomix instructions are included.

4.80 from 25 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Snacks

Cuisine Australian

Servings 12 Scrolls

Calories 154 kcal

Equipment

• Baking Tray

Ingredients

  

1x2x3x

• ▢ 2 cups self raising flour + extra to dust 300 grams
• ▢ 90 grams butter
• ▢ ½ teaspoon salt
• ▢ ⅔ cup milk 170 grams
• ▢ ¼ cup Vegemite at room temperature
• ▢ 1 ½ cups tasty cheese grated – 150 grams

Instructions

 

• Preheat your oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
• Sift flour and salt together in a large bowl and rub in the butter until the mixture is the consistency of bread crumbs.
• Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.
• Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
• Spread the vegemite over the dough and sprinkle most of the cheese over the top (set aside approx ¼ cup) leaving a 2cm gap around the edges.
• Cut into 12 slices – approximately 2cm thick.
• Place on a baking tray and sprinkle with the remaining grated cheese.
• Bake in oven for 25 minutes or until golden brown on top and cooked through.

Thermomix Instructions

• Preheat your oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
• Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
• Add the milk and mix for 7 seconds on speed 4 to combine.
• Select the kneading function to knead the dough for 2 minutes
• Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
• Spread the vegemite over the dough and sprinkle most of the cheese over the top (set aside approx ¼ cup) leaving a 2cm gap around the edges.
• Cut into 12 slices – approximately 2cm thick.
• Place on a baking tray and sprinkle with the remaining grated cheese.
• Bake in oven for 25 minutes or until golden brown on top and cooked through.

Notes

• It is essential to use self-raising flour for the recipe – without it the scrolls will not rise.
• Bring the Vegemite to room temperature before spreading over the dough. Vegemite straight from the fridge will be difficult to spread and may rip the dough.
• To assist in cutting scrolls evenly, I like to use a ThermoMat which has measurements on the edge. I also prefer to slice the roll of dough in half and then evenly slice the remaining pieces.
• Any type of cheese can be used in these scrolls, I used Tasty Cheese in the scrolls pictured but Mozzarella and Colby are delicious alternatives.
• Following the instructions in the recipe card below, this recipe will make 12 Cheese and Vegemite Scrolls, however if you want to make more (smaller scrolls) then simply roll the dough into a thinner rectangle and cut the scrolls into small pieces. I have been able to make up to 16 ‘mini scrolls doing this.
• Once baked, these scrolls can be stored in an airtight container and are best consumed within 4 – 5 days.
• Baked scrolls can be frozen for up to two months.

Nutrition

Serving: 0gCalories: 154kcalCarbohydrates: 17gProtein: 8gFat: 6gSaturated Fat: 3gCholesterol: 17mgSodium: 345mgPotassium: 166mgFiber: 1gSugar: 1gVitamin A: 176IUCalcium: 132mgIron: 1mg

Keyword Freezer Friendly, Lunchbox Snacks, Scrolls, Thermomix

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Looking for more?

You can find more simple recipes in our books and eBooks – shop the full range here.