Getting Vegemite scrolls right is a balancing act: too much Vegemite and they turn overwhelmingly salty, too little and you cannot taste it at all. The other thing people get wrong is skipping the dough care that keeps them soft instead of dry the next day.
Soft, fluffy dough spread with Vegemite and loaded with melted cheddar, rolled up and baked until golden. Salty, savoury and completely irresistible straight from the oven.
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Getting the balance right
My oldest came home from school asking if I could make the Vegemite scrolls from the tuckshop. I assumed they would be complicated. They were not. Ten minutes to make the dough, in the oven within an hour, and my daughter declared them better than the tuckshop version.
- Spread the Vegemite thinly. Two tablespoons across a 35 x 25cm rectangle is plenty. A thick layer overwhelms everything else.
- A proper yeast dough keeps them soft. According to BBC Good Food, yeast-leavened doughs produce a lighter, more open crumb than chemical leaveners, which is why these stay soft rather than drying out the next day.
- Pack them snugly in the tin. Scrolls that touch support each other and hold their shape as they bake.
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
Makes 12 scrolls, enough for a week of lunchboxes or a party platter.
How to make cheesy Vegemite scrolls step by step
- Combine the flour, instant yeast, sugar and salt in a large bowl. Add the warm milk and melted butter, mix until a rough dough forms.
- Turn out and knead for 8 minutes until smooth and elastic. It should spring back when poked.
- Place in an oiled bowl, cover with a tea towel and leave in a warm spot for 45 minutes until doubled.
- Preheat your oven to 190 degrees Celsius fan-forced. Grease a 23cm square baking tin.
- Punch down the dough and roll into a rectangle roughly 35 x 25cm.
- Spread the Vegemite thinly and evenly right to the edges. Scatter over the grated cheddar.
- Roll tightly from the long edge into a log. Cut into 12 even rounds, about 3cm thick.
- Place cut-side up in the tin, snugly together. Scatter extra cheese on top. Cover loosely and rest for 15 minutes.
- Bake for 20 to 25 minutes until golden brown. Cool in the tin for 5 minutes before pulling apart.
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.
More troubleshooting
- Dough did not rise: milk too hot or kitchen too cold. Warm the milk to body temperature and find a genuinely warm spot.
- Scrolls unrolling in the oven: the log was not rolled tightly enough. Use firm, even pressure and pack the rounds snugly.
Variations to try
- Add crispy bacon: scatter diced cooked bacon over the cheese before rolling. Bacon and Vegemite is a classic pairing.
- Add spring onion: finely sliced through the cheese filling for freshness.
- Mini scrolls: cut the log into thinner 2cm rounds for 18 to 20 mini scrolls, perfect for lunchboxes.
Make ahead and storage
Room temperature in an airtight container for up to 2 days, fridge for up to 4, warm for 10 minutes at 160 degrees or 20 seconds in the microwave before serving. Freezes well for up to 2 months, wrap individually and reheat from frozen at 160 degrees for 12 to 15 minutes.
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Frequently asked questions
Can I make these 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.
Why are mine too salty?
This almost always comes down to spreading the Vegemite too thickly. A very thin, even layer is all you need, thin enough to almost see through.
Can I use a different spread instead of Vegemite?
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.
These belong in every Australian kitchen. Simple enough for a weeknight, popular enough to make every single week.
Happy cooking from my Newcastle kitchen.
Ella x
