Table of Contents

Cheese and Vegemite Scrolls: An Aussie Classic, Homemade with Love

The aroma of freshly baked scrolls always takes me back to Saturday mornings spent at my nan’s house. She’d be bustling around her kitchen, apron dusted with flour, the air thick with the comforting scent of yeast and cheese. These Cheese and Vegemite Scrolls were her specialty, a staple in our family, and the perfect treat after helping her in the garden. Biting into one, still warm from the oven, was pure bliss – the slight tang of Vegemite playing perfectly against the melted cheese and soft, pillowy dough. It was more than just food; it was a taste of home, a taste of love, and a tradition I’m thrilled to share with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 10 scrolls
Yield: 10 scrolls
Dietary Type: Vegetarian

Ingredients

3 cups self raising flour
1 pinch salt
50 g butter
375 ml milk
1-2 tablespoon Vegemite
200 g grated tasty cheese

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Grater
Baking tray
Greaseproof paper (optional)
Rolling pin
Sharp knife

Instructions

Preheat your oven to a hot 220ºC (200ºC fan-forced). This high heat is key to getting that golden-brown crust and ensuring the scrolls rise beautifully.
In a large mixing bowl, sift together the self raising flour and salt. Sifting is crucial for a light and airy dough. This step also helps to evenly distribute the salt.
Add the butter to the bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. The goal is to break down the butter into small pieces, creating pockets of air that will give the scrolls a flaky texture.
Gradually stir in the milk, mixing until a soft dough forms. Be careful not to overmix, as this can result in tough scrolls. You might not need all the milk, so add it gradually until the dough comes together.
Lightly knead the dough on a lightly floured surface for a minute or two, just until it’s smooth. This helps to develop the gluten, giving the scrolls some structure.
Using a rolling pin, roll the dough out into a rectangle approximately 40 cm x 25 cm. Aim for an even thickness to ensure the scrolls bake uniformly.
Now comes the flavour bomb! Spread the Vegemite evenly over the dough. Don’t be too heavy-handed, as Vegemite is quite potent. A thin, even layer is all you need.
Sprinkle about 3/4 of the grated tasty cheese over the Vegemite-covered dough. Reserve the remaining cheese for topping the scrolls later.
Carefully roll the dough up tightly along the long side to enclose the cheese and Vegemite filling. Pinch the seam to seal it well.
Using a sharp knife, cut the roll into 10 x 4cm pieces. These are your individual scrolls.
Place the scrolls close together, cut side up, on a greased baking tray (or a tray lined with greaseproof paper for easy cleanup).
Sprinkle the remaining grated cheese over the top of the scrolls.
Bake in the preheated oven for 15-20 minutes, or until the scrolls are cooked through and golden brown. The cheese should be melted and bubbly, and the bottoms of the scrolls should be lightly browned. To check doneness, insert a toothpick into the center of a scroll; if it comes out clean, they’re ready.
Remove from the oven and let them cool slightly on the baking tray before serving.

Expert Tips & Tricks

For extra flavour, try adding a pinch of garlic powder to the flour mixture.
If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder per cup of plain flour.
To prevent the cheese from burning, cover the scrolls loosely with foil during the last 5 minutes of baking.
For a richer dough, substitute some of the milk with sour cream or yogurt.
Make-ahead tip: You can assemble the scrolls ahead of time, cover them tightly with plastic wrap, and store them in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
If your dough is too sticky, add a little extra flour, one tablespoon at a time, until it becomes manageable.

Serving & Storage Suggestions

These Cheese and Vegemite Scrolls are best served warm, straight from the oven. They’re perfect as a snack, a light lunch, or a savoury treat with a cup of tea or coffee.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, wrap the scrolls loosely in foil and warm them in a preheated oven at 180°C (350°F) for 5-10 minutes, or until heated through. You can also microwave them for a quicker reheat, but they may become slightly softer.

For longer storage, freeze the scrolls in an airtight container or freezer bag for up to 2 months. Thaw them overnight in the refrigerator before reheating as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279 kcal	N/A
Fat	12.4 g	19%
Saturated Fat	7.7 g	38%
Cholesterol	36.8 mg	12%
Sodium	258.7 mg	10%
Carbohydrate	30.8 g	10%
Fiber	1.1 g	4%
Sugars	0.2 g	0%
Protein	10.6 g	21%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free self-raising flour blend. You may need to add a binding agent like xanthan gum to help with the texture.
Different Cheese: Experiment with different types of cheese, such as cheddar, mozzarella, or parmesan. A combination of cheeses can also add complexity to the flavour.
Herbaceous: Add finely chopped fresh herbs like chives, parsley, or rosemary to the dough for an extra layer of flavour.
Spicy Kick: Mix a pinch of chilli flakes into the Vegemite for a bit of heat.
Sweet and Savory: Add a sprinkle of brown sugar to the Vegemite before adding the cheese for a sweet and savoury twist.

FAQs (Frequently Asked Questions)

Q: Can I use plain flour instead of self-raising flour?
A: Yes, but you’ll need to add baking powder. Use 2 teaspoons of baking powder per cup of plain flour.

Q: Can I freeze the scrolls after baking?
A: Absolutely! Let them cool completely before freezing in an airtight container or freezer bag for up to 2 months.

Q: Can I use a different type of spread instead of Vegemite?
A: While Vegemite is the traditional choice, you can experiment with other savoury spreads like Marmite or even pesto.

Q: My dough is too sticky. What should I do?
A: Add a little extra flour, one tablespoon at a time, until the dough becomes easier to handle.

Q: How do I prevent the cheese from burning?
A: Cover the scrolls loosely with foil during the last 5 minutes of baking.

Final Thoughts

These Cheese and Vegemite Scrolls are more than just a recipe; they’re a taste of tradition, a comforting reminder of home-baked goodness, and a truly satisfying treat. Whether you’re a seasoned baker or just starting out, I encourage you to give this recipe a try. Don’t be afraid to experiment with different variations and make it your own. And most importantly, enjoy the process and the delicious results! Share your creations with friends and family, and let me know what you think. Happy baking!

Cheese and Vegemite Scrolls Recipe