Cheese and Vegemite Scrolls

Name: Cheese and Vegemite scrolls
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2 cups flour (white or wholemeal/wholewheat flour); 3 teaspoons dry yeast (instant yeast); 1 teaspoon sugar; 1 teaspoon salt; 3/4-1 cup warm water (warm to touch, not hot.); 2 tablespoons olive oil; 4 tablespoons Vegemite (or add more or less, to taste.); 3 cups cheese (Colby, cheddar, mozzarella or pizza blend, shredded.)

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Cheese and Vegemite scrolls, made from scratch with simple ingredients. A classic Aussie treat, these fluffy scrolls are made with a simple yeast dough, filled with Vegemite and bubbly golden cheese – and taste just like your favourite bakery version! They are perfect served warm from the oven or as a tasty lunchbox treat. Oven and air fryer instructions below.

cheese and vegemite scrolls in a baking tray

Why you’ll love this recipe

So easy to make – all you need to do is layer a simple homemade dough with Vegemite and shredded cheese, roll, cut and bake!
A classic Australian flavour combination that everyone will love. They taste just like the famous cheesymite scrolls from Baker’s Delight!
Basic ingredients – made using a handful of simple pantry ingredients like flour, yeast and Vegemite.
Affordable – they are tasty, filling and SO cheap to make.
Freezer friendly – make a double batch and use them for an easy lunchbox or afternoon snack.

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

all ingredients for cheese and vegemite scrolls laid out on a table

Plain flour – all-purpose flour is used to form the dough. ‘00’ baker’s flour can be used for a finer, softer, “bakery-like” texture. White or wholemeal flour can be used interchangeably, depending on preference and what you have available.

Yeast – makes the dough rise and gives a yeasty, savoury flavour. Use instant, dry yeast from the shelf in supermarket or health food stores. Once opened, keep your yeast in the fridge.

Vegemite – the star ingredient! An Aussie pantry staple, it can easily be found in supermarkets or online. It is a thick, dark and salty spread with a strong umami flavour. It’s made from yeast extract with added vitamins and folate that is perfect for spreading on toast or using in savoury baking. Use it sparingly and add more or less, according to your Vegemite tolerance. A little goes a long way! Alternatively, Marmite, Promite, Mightymite or OzEmite can be used.

Cheese – any type of tasty cheese can be used. A shredded pizza blend works well, or try Colby, aged cheddar or any type of all-purpose, shredded cheese that you have on hand.

Sugar – is used to feed the yeast and help the dough rise. It shouldn’t be skipped.

a hand holding a cheesymite scroll above a plate of scrolls.

Step by step instructions

**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.

1. Make the dough – Using standard pizza dough ingredients; flour, sugar, yeast, salt, water and olive oil. Mix the dry ingredients and add the olive oil and enough warm water to form a soft dough.

Mix with your hands until the dough comes together and feels soft. Cover the dough and leave it to rest in a warm place for at least 30-60 minutes. It should double in size during this time.

images showing dry ingredients being made into dough

2. Knead the dough – Once rested, use your hands to knead the dough on a lightly floured bench for around 5 minutes, until soft.

scroll dough being rolled out on a wooden board

3. Shape the scrolls – roll the dough out into a rough rectangle shape, approximately 30 x 23cm in size. Spread the Vegemite over the top, then sprinkle with the shredded cheese. Tightly roll the dough and cut it into 12 scrolls. A sharp knife or dental floss can be used (see my tips below!).

shredded cheese spread over vegemite on rolled dough.

4. Bake – place the scrolls onto a lined baking tray and bake until puffed and golden brown.

hands cutting a roll of dough into scrolls using floss.

cheese and vegemite scrolls on a baking tray

Expert tips

The water for the dough must be warm to touch, not hot. If the water is too hot, it will kill the yeast and the dough won’t rise.
Find a warm spot for the dough to rise. The yeast in the dough will work much better in a warm area. In summer, place it in a window in the sun or another warm part of your house. In winter, place it safely near a heater or if it is really cold, place the bowl of dough in a shallow sink filled with hot water.
Roll the scrolls tightly and seal the edges to prevent the scrolls coming apart while baking.
Give the scrolls a little space between each other on the baking tray. It’s ok for them to touch while baking, but you don’t want them to completely merge or the dough will take longer to cook through in the middle.
Cutting hack; use unflavoured dental floss to cut the scrolls. A clean, sharp knife will also work, but floss will make even, perfectly shaped scrolls without squishing. Place the floss under the rolled dough and bring it up and cross it over the top, before pulling tight making a perfect scroll! (See the image above).
Want more? This recipe makes about 12 scrolls, but they can be made larger or smaller, depending on preference (cooking times will vary). The recipe can also be multiplied to portion out and freeze, ready to grab-and-go.
Want to mix it up? Follow the same recipe, but change up the fillings. The scroll recipe works for any fillings. Try ham and cheese, spinach with feta and cheese, shredded chicken with sweet chilli sauce and cheese, pesto and cheese or ham with cheese and pineapple.

FAQs

How to store cheese and Vegemite scrolls?

While best eaten fresh, leftover scrolls will keep in an airtight container at room temperature for 2-3 days. Allow the scrolls to cool completely and wrap them in a towel before placing them in a container, for best results.

Can you freeze cheese and Vegemite scrolls?

These scrolls keep beautifully in the freezer, making them a convenient grab-and-go snack. Once cooled, place them in an airtight container, separating any layers with baking paper to prevent sticking. Freeze for up to 3 months. Then, allow to thaw at room temperature and eat cold or reheated.

Can I make them in an air fryer?

These scrolls can be made in pre-heated air fryer at 200 C/392 F for 10-12 minutes. The scrolls need to be placed slightly apart, in a single layer. You may need to cook in batches, depending on the size of your air fryer.

How do I know when they are ready?

Whether you use an oven or air fryer, cooking times will vary slightly, depending on the type of oven and the size of the scrolls. When the scrolls are ready, they will have increased in size, become crisp and golden on the outside and fluffy in the middle. There should be no raw dough remaining.

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