Cheese and Vegemite scrolls

5 from 32 votes

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.

Prep Time10

Cook Time20

Dough resting time30

Total Time1

Course: Appetizer, lunch, lunchbox, Snack

Cuisine: Australian

Servings:

Calories: 198kcal

Author: Andrea Geddes

Ingredients

300 grams plain flour white or wholemeal/wholewheat flour
20 grams dry yeast instant yeast
1 teaspoon sugar
1 teaspoon salt
¾-1 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.

Metric - US Customary

Instructions

To make the dough, combine the flour, yeast, sugar and salt in a mixing bowl.
Make a well in the centre and add ¾ cup warm water (warm to touch; not too hot or it will kill the yeast) and olive oil. Mix with your hands for 1-2 minutes until combined and soft. *Add a little more water to the dough if needed. The dough should be soft, smooth and not too sticky.
Place the dough back into the mixing bowl and cover firmly with plastic or compostable cling wrap. Allow the dough to sit in a warm area and rise for at least 30-60 minutes. The dough should double in size over this time.
Pre-heat oven to 220 °C/428 F (200C° fan forced). Line a baking tray with baking paper.
Once the dough has rested, place the dough on a bench and knead for around five minutes, until soft.
Using a rolling pin, roll dough to a rectangular shape, approximately 30 x 20cm in size.
Spread the Vegemite over the dough to desired thickness. Cover the Vegemite with the shredded cheese.
Starting from the long end, roll the dough tightly into a roll, to the top. Seal the end with a little water to prevent the dough separating during cooking. Cut the rolled dough into 12 scrolls and place onto the lined baking tray.
If you have time, the scrolls can be assembled in the tray and then covered to rise again for a further 30 minutes, to make them extra fluffy. This step is optional.

Oven instructions

Bake for 20 minutes, or until the scrolls are golden and cooked through in the middle. Remove from the oven and allow to cool on a wire rack.
Place the scrolls onto a wire rack to cool slightly before eating.

Air fryer instructions

Pre-heat air fryer to 200 °C/392 F.
Place the scrolls into the air fryer basket in a single layer (you may need to cook in batches).
Cook for around 10-12 minutes, or until golden and cooked through.
Place the scrolls onto a wire rack to cool slightly before eating.

Notes

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.
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.
Alternatively, Marmite, Promite, Mightymite or OzEmite can be used.
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.
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.
Storage; 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.
Freezing; 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.
Please note that the nutrition information is based on the dough being divided into 12 scrolls, with one scroll being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the scrolls.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition