Vegemite and Cheese Scrolls Recipe
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.
Servings: 12 Scrolls
Calories: 154kcal
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
- 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: 0g | Calories: 154kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 345mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Calcium: 132mg | Iron: 1mg