These cheesy Vegemite scrolls are as Australian as it gets. Soft, fluffy dough spread with Vegemite and loaded with melted cheddar, rolled up and baked until golden. They are salty, savoury and completely irresistible straight from the oven.
This cheesy Vegemite scrolls recipe has been a lunchbox staple in our house for years. My kids ask for them on repeat and I never get tired of making them because they are so quick and so satisfying to bake.
In this post I will share the full method, tips for getting the Vegemite level just right, troubleshooting advice and how to store a batch so they stay soft all week.
Table of Contents
Why this cheesy Vegemite scrolls recipe works
Getting cheesy Vegemite scrolls right is all about balance. Too much Vegemite and they are overwhelmingly salty. Too little and you cannot taste it at all. This recipe hits the sweet spot every time.
- Perfectly balanced Vegemite flavour. A thin, even spread gives that iconic savoury kick without overpowering the cheese or the dough.
- Soft, fluffy texture. A simple yeast dough gives these cheesy Vegemite scrolls a light, pull-apart texture that holds up well in lunchboxes.
- Golden cheesy top. Extra cheese on top melts and caramelises in the oven for a satisfying golden crust on every scroll.
- Ready in under 90 minutes. Including rise time, these cheesy Vegemite scrolls are on the table faster than you might expect for a yeast bake.
A little story from my kitchen
My oldest came home from school one day asking if I could make the Vegemite scrolls from the tuckshop. I had never made them before and assumed they would be complicated.
They were not complicated at all. The dough took ten minutes to make and the whole thing was in the oven within an hour. When they came out golden and cheesy, my daughter declared them better than the tuckshop version.
That was high praise and I have been making this cheesy Vegemite scrolls recipe on repeat ever since. They are the most requested snack in our house by a long way.
The key ingredients for these cheesy Vegemite scrolls
Vegemite
Less is more with Vegemite in this recipe. A thin, even spread over the dough is all you need. If you spread it too thickly the scrolls will be very salty and the Vegemite flavour can become bitter when baked.
Cheddar cheese
Sharp cheddar works best here because its strong flavour stands up to the Vegemite. Grate it fresh from a block for the best melt in your cheesy Vegemite scrolls.
Self-raising flour option
If you are short on time and want to skip the yeast rise altogether, self-raising flour with buttermilk makes a quick scone-style dough that works beautifully in this cheesy Vegemite scrolls recipe. The texture is slightly denser but still delicious. According to BBC Good Food, yeast-leavened doughs produce a lighter, more open crumb than chemical leaveners, which is why the yeast version of these scrolls has such a soft, fluffy texture.
Ingredients you will need
For the dough
- 3 cups plain flour, plus extra for dusting
- 2 teaspoons instant yeast
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 1 cup warm milk
- 2 tablespoons butter, melted
For the filling
- 2 tablespoons Vegemite
- 1 1/2 cups cheddar cheese, freshly grated
- Extra 1/2 cup grated cheese for the top
This cheesy Vegemite scrolls recipe makes 12 scrolls, enough for a week of lunchboxes or a full party platter.
How to make cheesy Vegemite scrolls step by step
- In a large bowl, combine the flour, instant yeast, sugar and salt. Add the warm milk and melted butter and mix until a rough dough forms.
- Turn out onto a lightly floured surface and knead for 8 minutes until the dough is smooth and elastic. It should spring back when you poke it.
- Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave in a warm spot for 45 minutes until doubled in size.
- Preheat your oven to 190 degrees Celsius fan-forced. Grease a 23cm square baking tin or line with baking paper.
- Punch down the risen dough and roll it out on a lightly floured surface into a rectangle roughly 35 x 25cm.
- Spread the Vegemite thinly and evenly over the entire surface of the dough right to the edges. Scatter over the grated cheddar cheese.
- Roll the dough tightly from the long edge into a log. Use a sharp knife to cut into 12 even rounds, each about 3cm thick.
- Place the rounds cut-side up in the prepared tin. Scatter the extra grated cheese over the tops. Cover loosely and rest for 15 minutes.
- Bake for 20 to 25 minutes until golden brown and cooked through. Allow to cool in the tin for 5 minutes before pulling apart and serving.
Cheesy Vegemite scrolls troubleshooting
Here are the most common issues with this cheesy Vegemite scrolls recipe and exactly how to avoid them.
Scrolls are too salty
- Too much Vegemite. Spread it very thinly. Two tablespoons spread across a 35 x 25cm rectangle is plenty. A thick layer will make your cheesy Vegemite scrolls overwhelmingly salty.
Dough did not rise
- Milk too hot or kitchen too cold. Warm the milk to body temperature and find a genuinely warm spot for the dough to rise. Near the oven works well in winter.
Scrolls unrolling during baking
- Log not rolled tightly enough. Use firm, even pressure when rolling the dough into a log and pack the rounds snugly together in the tin so they hold each other in place as they bake.
Cheesy Vegemite Scrolls
Course: Snack, LunchboxCuisine: AustralianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSoft, fluffy cheesy Vegemite scrolls made with a simple yeast dough, a thin spread of Vegemite and plenty of melted cheddar. The ultimate Australian lunchbox snack.
Ingredients
- Dough
3 cups plain flour, plus extra for dusting
2 teaspoons instant yeast
1 teaspoon caster sugar
1 teaspoon salt
1 cup warm milk
2 tablespoons butter, melted
- Filling
2 tablespoons Vegemite
1 1/2 cups cheddar cheese, freshly grated
1/2 cup extra grated cheese for topping
Directions
- Combine flour, yeast, sugar and salt. Add warm milk and melted butter, mix to a rough dough.
- Knead for 8 minutes until smooth and elastic.
- Place in oiled bowl, cover and rise in a warm spot for 45 minutes until doubled.
- Preheat oven to 190 degrees Celsius fan-forced. Grease a 23cm square tin.
- Roll dough into a 35 x 25cm rectangle. Spread Vegemite thinly over the surface, then scatter over the grated cheese.
- Roll up tightly from the long edge and cut into 12 rounds. Place cut-side up in the tin, scatter extra cheese on top.
- Rest for 15 minutes then bake for 20 to 25 minutes until golden. Cool in tin for 5 minutes before serving.
Notes
- Spread Vegemite thinly: Less is more. A thin, even layer gives the best flavour in these cheesy Vegemite scrolls without making them too salty.
- Grate cheese fresh: Pre-shredded cheese contains anti-caking agents that stop it melting properly. Always grate from a block.
- Make ahead: Assemble the scrolls the night before, refrigerate, then bake in the morning for fresh scrolls with minimal effort.
- Freeze them: These cheesy Vegemite scrolls freeze well for up to 2 months. Wrap individually and reheat in the oven at 160 degrees for 10 minutes.
Variations to try
Once you have the base cheesy Vegemite scrolls recipe down, these small tweaks make for a fun change.
Add crispy bacon
Scatter a handful of cooked, diced bacon over the cheese before rolling. Bacon and Vegemite is a classic combination and makes these scrolls even more satisfying.
Add spring onion
Finely sliced spring onion mixed through the cheese filling adds freshness and a gentle onion flavour that works beautifully with the Vegemite.
Mini scrolls
Cut the log into thinner rounds, about 2cm each, to make 18 to 20 mini cheesy Vegemite scrolls. Perfect for kids’ lunchboxes or as a bite-sized party snack.
Make ahead and storage
These cheesy Vegemite scrolls are an ideal batch-bake snack that keeps well through the week.
Room temperature
Store in an airtight container at room temperature for up to 2 days. They stay soft and are great at room temperature for lunchboxes.
Fridge
Keep in the fridge for up to 4 days. Warm for 10 minutes in the oven at 160 degrees Celsius or microwave for 20 seconds before serving.
Freezer
These cheesy Vegemite scrolls freeze beautifully. Wrap individually in plastic wrap and freeze for up to 2 months. Reheat from frozen in the oven at 160 degrees for 12 to 15 minutes.
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Frequently asked questions
How much Vegemite should I use in cheesy Vegemite scrolls?
Two tablespoons spread thinly over a 35 x 25cm rectangle is the right amount for this cheesy Vegemite scrolls recipe. If you love a strong Vegemite flavour you can increase it slightly, but go carefully as it can become too salty if overdone.
Can I make cheesy Vegemite scrolls without yeast?
Yes. Use a scone dough made with 2 cups of self-raising flour and 3/4 cup of buttermilk mixed to a soft dough. The texture will be denser than the yeast version but the flavour is still great and they come together much faster.
Can I freeze cheesy Vegemite scrolls?
Absolutely. Cool the scrolls completely, wrap individually and freeze for up to 2 months. Reheat from frozen in the oven at 160 degrees Celsius for 12 to 15 minutes. They come out almost as good as freshly baked.
Why are my cheesy Vegemite scrolls too salty?
This almost always comes down to spreading the Vegemite too thickly. A very thin, even layer is all you need. Remember that the cheese and the dough will both be salty too, so the Vegemite layer should be thin enough to almost see through.
Can I use a different spread instead of Vegemite in this recipe?
Yes. Marmite is the closest substitute. For a non-Vegemite version, try a thin spread of tomato paste, pesto or wholegrain mustard with the cheese. Each gives a completely different flavour profile but the same great scroll structure.
These cheesy Vegemite scrolls are one of those recipes that belongs in every Australian kitchen. Simple enough to make on a weeknight, popular enough to make every single week.
Happy cooking from my Newcastle kitchen.
Ella x
