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.
Thanks to this easy recipe for homemade Vegemite and Cheese Scrolls, you will no longer need to visit Baker’s Delight to buy their Cheesymite Rolls!
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.
Steps for Making Homemade Vegemite and Cheese Scrolls:
It really is easy to put these scrolls together:
- Combine your dough ingredients and lightly knead until smooth.
- Roll out the dough into a rectangle,
- Spread the Vegemite and Cheese ,
- Roll the dough to enclose the fillings,
- Slice into pieces,
- Sprinkle wth some extra cheese,
- Bake until golden.
Tips for Making these Vegemite and Cheese Scrolls:
- Make sure that your Vegemite is at room temperature before trying to spread it across the dough. If it’s too cold it will be difficult to spread smoothly and you may get holes in your dough.
- I use Tasty Cheese when making this recipe, however you can also use Cheddar, Mozzarella – or a combination of both!
- If you make your scrolls smaller/larger than specified in the recipe, the cooking time will vary.
How do you store these Scrolls?
These Scrolls are best stored in an airtight container in your pantry for up to four days. You can also store them in the fridge, however let the scrolls return to room temperature before eating. This recipe is also freezer friendly.
How Many Scrolls will I get from this recipe?
Following the instructions 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.
Other Scrolls 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
Equipment
- Baking Tray
Ingredients
- 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
- Make sure that your Vegemite is at room temperature before trying to spread it across the dough. If it’s too cold it will be difficult to spread smoothly and you may get holes in your dough.
- I use Tasty Cheese when making this recipe, however you can also use Cheddar, Mozzarella – or a combination of both!
- If you make your scrolls smaller/larger than specified in the recipe, the cooking time will vary.
- These Scrolls can be stored in an airtight container at room temperature for up to four days. They can also be frozen.
Chris David
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this. You can also try this one https://www.beckandbulow.com/ahi-tuna-poke-bowls/
Sasha
I liked them but they tasted too much like scones. I would prefer a good bread based recipe like brumbys make
Jess
These are amazing but the vegemite is such a pain to spread were testng ways to soften it but that aside these are delicous.
Victoria Bansey
Hi can you freeze these??
Lauren
Hi Victoria, you sure can! I freeze them once cooked 🙂
Donna
Hi these look so yum! Just wondering if you know whether they freeze well or not? And whether freezing them before or after cooking would be best?? Thanks!
Lauren
Hi Donna, thank you! These do freeze well, I freeze them once cooked and store in zip lock bags 🙂
Corinna
Do you think I could make these with wholemeal sr flour? And would it be the same measurements do you know? This recipe looks great and so easy!
Lauren
Hi Corinna, Yes I think you could use Wholemeal SR flour (and you’ve actually given me an idea!) you may find they have a slightly different consistency though. I’d use the same amount of flour too, if you mixture is too wet just add a little extra flour. I’d love to hear how it goes 🙂
Sarah Poppy
These look great! I made some recently for my son’s lunch box and they were a hit! Might have to try your recipe too, the one I used was slightly different. Thanks for linking up with Mummy Mondays. #TeamMM
Pearl - Pretty Mayhem
I’m obsessed with the vegemite scrolls from Baker’s Delight but yours look way better! Thank you so much for sharing the recipe, I’m definitely making those asap.
Nicole- Champagne and Chips
These look lovely and so quick and easy.
I don’t have kids so can’t imagine how busy your life is but I try so hard to be an active friend. Trying to remember when special things are coming up for my friends and send messages ‘just because’.
laurenm83
Thanks Nicole. That’s a lovely idea, reading this has just prompted me to send a couple of messages to friends I haven’t spoken to in ages. Thank you x