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Cheese and Vegemite Scrolls combine the much-loved, classic Australian flavour combination with a soft, fluffy bread dough. You simply can't find an easier and more delicious Aussie lunchbox favourite than these!
Cheese and Vegemite Scrolls, or Cheesymite scrolls as they are also commonly known, are a fantastic alternative to a sandwich for lunch.
These kid-approved scrolls are a great freezer-friendly lunchbox option, along with chocolate chip granola bars, mini jam tarts, and the award winning ABCD muffins.
School mornings are made so each easier with the lunchbox prep taken care of. Simply pack the lunchbox straight from the freezer, and the snacks will defrost and be ready to eat by the mid-morning break!
Why You're Going To Love This Recipe
Cheese and Vegemite scrolls arebursting with flavour, and are aquick and easylunchbox or anytime snack!
"Really straightforward and easy to make." "The whole family loves them!"
No Proving Time- Since there isno yeastin this dough, there isno resting or proving timerequired with this recipe.
Freezer-friendly - These scrolls are perfect to have made up and frozen, as they defrost beautifully and taste just as good cold as they do warm.
Budget friendly-Made withpantry staples and other simple ingredients, this makes agood sized batchof scrolls at a fraction of the price of store bought ones.
Meat-Free- With no meat in the filling, these are a great option for summer lunchbox snacks as they don't need to be kept cold.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method
Butter- Iprefer to use unsalted butteras a baking ingredient. This is not essential and if you usually buysalted butter,using thatwill be perfectly fine. The butter should bestraight from the fridgeand used whileas cold as possible.
Self-Raising Flour– Also known asself-rising flour, thisis a blend of plain(or all-purpose)flour, and a raising agent. You canmake your ownby adding2 tsp baking powder to every 1 cup plain flour.
Milk– I buy anduse full-fat or full-cream milk, as it really does make adifference to the texture.
Vegemite- This is an iconic Australian spread made from yeast extract and enriched with B vitamins. It is thick and dark, and has a distinct salty, slightly bitter, umami flavour.
Cheddar Cheese- One of the morecommonly boughtblocks of cheese is "Tasty" cheese. This is anaged cheddar cheese, which is perfect as aneveryday cheese and as aningredient in these scrolls.
Step By Step Instructions
Once you see how quick and easy homemade Cheese and Vegemite Scrolls are, and how much better they taste, store-bought scrolls will not get a look in anymore!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Step 1 - Make The Dough
Weigh thesifted self-raising flour and roughly chopped butterinto amixing bowl, or theThermomix bowl.
Rubthebutter into the flouruntil itresembles breadcrumbs.
Add the milkto the self-raising flour and butter mixture.
Mixthe ingredients togetheruntil a dough is formedandkneadgentlyuntil smooth.
Rollthe dough outinto a rectangleon alightly floured board.
Step 2 - Add the Fillings
Spread the butterover the dough.
Spread the Vegemite over the dough, leaving about a 1cm border around the edge, andsprinkle with grated cheese.
Step 3 - Form The Scrolls
Rollthe dough upinto a log,startingfrom the long edge.
Use asharp knifetocut the dough into 3-4 cm wideslices.
Arrangethe scrolls into theprepared baking tin.
Bakein apreheated ovenfor about15-20 minutes, or until golden.
Leave in the tin for10 minutesto cool slightly.
These scrolls aredelicious warm, so set one aside as a sample!
If your Cheese and Vegemite Scrollsare headed for the freezer,cool completely on a wire rack before freezing.
Expert Tips & FAQ
What is the best baking tin to bake the Cheese and Vegemite Scrolls in?
I like to bake the scrolls in around cake tinthat has beengreased and linedwith baking paper, preferably aspringform tin.
Why is a round or springform tin better for Cheese and Vegemite Scrolls?
When baked in anenclosed tin, theedgesof the scrolls stay lovely and soft. The outer edge of theoutside scrollswill beslightly crustier than those on the inside, but they willstill have a softer finishthan if baked on a flat tray.
Can I bake Cheese and Vegemite Scrolls on a flat tray?
Yes, you can definitely use aflat baking traythat has beengreased and lined with baking paper. Place the scrolls on the tray with alittle room to spread, butdon't leave too big a gapbetween them.
Do I have to use baking paper when baking scrolls?
Ihighly recommendusing baking paper,even in a non-stick baking tin, as thecheese melts during bakingand canmake the scrolls stick.
Can I use a different type of cheese in the scrolls?
You can certainly experiment with different types of cheese. A blend of grated cheddar and mozzarella cheese is lovely!
How long can the Cheese and Vegemite Scrolls be stored for?
The scrolls can bestoredin arefrigerated, airtight containerfor up to2 days. Alternatively, they can befrozen, in anairtight container, or resealable bags, for up to3 months.
.
More Kid-Approved Lunchbox Recipes
For more quick and easy lunchbox snacks, try some of my other recipes:
- Apple, Zucchini and Carrot Bread - this nut-free bread is great in lunchboxes. It can be cut into slices and frozen for a quick and easy grab-and-go snack.
- Weetbix Slice - This slice is a chocolatey hit with the wholegrain goodness of Weetbix.
- Apple and Cinnamon Scrolls - With all the flavours of a warm apple pie, these soft and sweet scrolls are a delicious lunchbox snack.
- Homemade Mini Jam Tarts - These quick and easy tarts, with buttery pastry and a sweet jam filling, make a great lunchbox treat or after school snack.
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Cheese and Vegemite Scrolls
Cheese and Vegemite Scrolls combine the much-loved, classic Australian flavour combination with a soft, fluffy bread dough. You simply can't find an easier and more delicious Aussie lunchbox favourite than these!
5 from 101 votes
Print Pin Rate
Course: Snacks
Cuisine: scrolls
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 16 scrolls
Calories: 123kcal
Author: Lucy - Bake Play Smile
Ingredients
- 300 g (2 cups) self raising flour
- 90 g butter chilled, roughly chopped
- 150 ml (150g) milk
- 2 tbs butter (or margarine), for spreading
- 5 tbs Vegemite
- 80 g cheddar cheese
Instructions
Conventional Method
Preheat oven to 200 degrees Celsius (fan-forced). (See notes)
Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
Sift the self-raising flour into a bowl.
Add the butter and rub into the flour until the mixture resembles breadcrumbs.
Add the milk and mix gently until the mixture forms a dough.
Knead the dough, on a lightly floured cutting board, until smooth.
Roll the dough into a long rectangular shape, about 1 cm thick.
Spread the butter and then the Vegemite over the dough, leaving a 1cm border.
Grate the cheese before sprinkling it over the Vegemite.
Starting from the long edge of the rectangle, roll the dough firmly into a log.
Using a sharp knife, cut the roll into 3-4 cm slices.
Place the slices, cut side up, into the prepared tin.
Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Thermomix Method
Preheat oven to 200 degrees Celsius (fan forced). (See notes)
Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
Weigh the self-raising flour and butter into the Thermomix bowl.Mix for 6 seconds, Speed 6.
Add the milk and knead for 2 minutes, Kneading Function.
Transfer the dough to a lightly floured cutting board and roll into a long rectangular shape, about 1 cm thick.
Spread the butter and then the Vegemite over the dough, leaving a 1cm border.
Weigh the cheese, roughly chopped into cubes, into the Thermomix and grate for 8 seconds, Speed 8.
Sprinkle the grated cheese over the Vegemite.
Starting from the long edge of the rectangle, roll the dough firmly into a log.
Using a sharp knife, cut the roll into 3-4 cm slices.
Place the slices, cut side up, into the prepared tin.
Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Notes
RECIPE NOTES & TIPS
If using a conventional oven, preheat to 220 degrees Celsius.
I like to bake the scrolls in around cake tinthat has beengreased and linedwith baking paper, preferably aspringform tin.
You can use a flat baking tray that has been greased and lined with baking paper instead of a baking tin. Place the scrolls on the tray with a little room to spread, but don't leave too big a gap between them.
I highly recommend using baking paper, even in a non-stick baking tin, as the cheese melts during baking and can make the scrolls stick to the base of the tin.
You can experiment with different types of cheese. A blend of grated cheddar and mozzarella cheese is lovely!
The scrolls can be stored in a refrigerated, airtight container for up to 2 days.
Alternatively, they can be frozen, in an airtight container, or resealable bags, for up to 3 months.
Nutrition
Calories: 123kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Calcium: 67mg | Iron: 0.4mg
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Reader Interactions
Comments
Rose
I feel like I did something wrong, mine came out kind like a scone instead of soft bread! Is that right?!
Reply
Lucy
Hi Rose, they should be crunchy on the outside (a bit like a scone) and soft on the inside!
Reply
Margret
I love this Recipe so much. it really made my day when I can make this for my kids.Reply
Lucy
I'm so happy to hear that!
Reply
Bec
Never replied on one of these. I have tried so many recipes and I don’t know why but it’s always a fail.
Finally!!!!! These were the best I’ve ever made. So proud of myself.
Thanks for the recipe they tasted delish and the kids loved themReply
Lucy
Yay!!! That's awesome! Thank you so much!
Reply
Lisa
Really easy to make
How do I make them to have more of a bread texture rather than the doughy texture that I have?
ThanksReply
Lucy
Hi Lisa, it sounds like they may need to be cooked longer!
Reply
Sarah
These were so easy to make and yum! They have a kind of scone texture. Will definitely make them again. They also look beautiful all connected when they come out of the oven, would be great to put out as an easy snack if people are coming over.
Reply
Lucy
Fantastic!
Reply
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