These mini Aussie Cheese and Vegemite Scrolls are super delicious and fun to eat! Make a batch to share with your family today!
The classic Aussie spread
I’ve been feeding salt-reduced Vegemite with butter on toast to my toddler, Kai, when he turned 8 months. He loved the toast fingers and would grab them greedily with his little fingers and happily eat them. It surprised me because Vegemite has a pungent taste! Perhaps it helped that I was munching on heaps of Vegemite toasts whilst I was pregnant with him.
Nope! that’s not it, because Kai is now 2 years old and he flatly refuses to Vegemite toasts. He spits it out in disgust and eyes me, annoyed. I know what he is thinking, ‘Evil mummy is torturing me with that nasty black stuff again!‘
Hopefully, he’ll get on board later because it’s very Aussie to love Vegemite! So there’s nothing better than to celebrate Australia Day by popping out that giant jar of Vegemite.
Let’s see, Vegemite chicken? Vegemite chocolate? or Vegemite vegetables? Let’s revisit that for another day and stick with the basics, cheese and Vegemite scrolls it is!
If you’re a fan of Baker’s Delight’s vegemite cheese scrolls, then you would love this homemade version. It is even better because it came out of your oven hot and fresh! This recipe makes 12 mini scrolls, the perfect snack size for Australia Day!
Subscribe to 3CatsFoodie’s FREE Newsletter
For the latest recipes and other fun stuff!
I once hated Vegemite!
Believe it or not, my parents never fed us Vegemite as kids. We had jam, peanut butter, honey and even Nutella on toast, but never Vegemite. Our brothers were much older than us and they warned us how horrible Vegemite was.
When I was 5 or 6, I was stuck in the nurses’ office. I can’t remember why I was there, but the nurses were really kind. They offered me a selection of sandwiches for lunch and, for some random reason, I choose Vegemite. I recalled thinking how weird my sandwich tasted and decided I hated Vegemite.
My sister, Nara, is two years younger than me and is the baby of the family. When she started school, she raved about how much she loved Vegemite. I dismissed her because she also told me her bedroom wall spoke to her every night.
Nara also said she loved eating tomatoes. I knew this was farfetched, so when mum brought some tomatoes home I handed one over to her. ‘Here, eat your favourite veggie!’ I ordered with a wicked smile, pushing it into her face. She smiled back nervously and let out a fake ‘Yummy!’ She took a small bite, then spat it out.
So, it shocked me when my little sister begged my parents to buy her a jar of Vegemite. Did she actually like it? To my surprise, yes, she did! She wouldn’t have anything else other than Vegemite and butter on toast. That was enough for me to give Vegemite another ago and I’ve never looked back. I love that black stuff and there’s always a jar in our pantry.
Never trust dried yeast!
After having a few fails with dead yeast, I ALWAYS hydrate my yeast. Regardless if I’m using rapid or active yeast. There’s nothing worse than waiting around 3 hours to make a gorgeous loaf of bread only to see that the dough never rose.
Hydrating yeast in lukewarm water (36.5 to 40.5 C – 100 to 110 F) is not much effort to ensure my yeast is alive. Plus, the look of the yeast foaming up is so satisfying to see! So if you’re reading this recipe and wondering why I hydrate rapid yeast, this is my answer.
Vegemite is like steak because people like to have their vegemite spread in a certain way. My husband hates making me Vegemite sandwiches because he thinks he can never get it right. I would say, ‘There’s too much or too little Vegemite’ This would drive him insane.
If you are new to Vegemite or want a mild flavour mix 1.5 tbsp of Vegemite with 1 tsp of butter. For a stronger flavour, mix 2 tbsp of vegemite with 1 tsp butter or leave out the butter. The butter helps makes the Vegemite spread easier on the dough and also makes the scrolls tastier.
More classic and delicious Aussie recipes to try:
Lamington Cake
Classic Aussie Beef Pie
Pavlova Wreath
Pork & Fennel Sausage Rolls
Ingredients for Cheese and Vegemite Scrolls
Vegemite – For a mild Vegemite flavour in the scrolls, mix 1.5 tbsp of Vegemite with 1 tsp of butter. For a stronger flavour, mix 2 tbsp of vegemite with 1 tsp butter. The butter helps makes the Vegemite spread easier on the dough and also makes the scrolls tastier.
Bread flour has a higher amount of protein than plain flour (all-purpose flour). Protein produces lots of gluten and makes the dough rise when baking. Plain flour would work, but it may end up being a slightly wetter dough with a different texture.
Yeast – I used instant yeast (rapid yeast), this variety you usually need to chill or freeze after opening. Instant yeast doesn’t need to be hydrated and rises faster than active yeast. Instant and active are interchangeable for equal amounts, but active yeast needs more time to rise. Out of habit, I always hydrate my yeast, regardless of the variety, because I like to see it alive before using it.
Shredded cheese – I used tasty cheddar cheese, however, any variety of melting cheese would work. Swiss, Monterey Jack, mozzarella and all cheddars are great choices.
How to make Cheese and Vegemite Scrolls
Step-by-step guide with photos
In a small microwave-safe jug, pour in the water and milk, then add in the sugar and stir to mix. Place the jug into the microwave and zap it for 30 seconds. Stir the mixture and place a thermometer in. The mixture should be between 36.5 to 40.5 C – 100 to 110 F. You may need to leave it to cool for a few minutes if it’s too hot. Once it reaches the correct temperature, stir in the yeast. Cover and leave for 7 minutes or until foamy.
Place the flour and salt into a stand mixer bowl. Use a dough hook and operate at low speed (KitchenAid on level 2). With the motor running, add the egg into the flour. Give the yeast mixture a mix and drizzle it into the bowl, then drizzle in the melted butter. Once the dough comes together and moves away from the sides of the bowl, leave the mixer to knead the dough for 5 minutes.
Lightly grease a large bowl with oil (I used oil spray). Gather the dough and make a ball. Place the smooth side of the dough down into the bowl to grease, then turn it over. Cover the bowl with a tea towel or plastic film. Leave the bowl in a warm and draft-free place for 30 minutes or until it’s doubled in size.
Lightly flour the workbench with flour and hand knead the dough for 3 to 5 minutes. The dough should feel soft but slightly elastic. Shape the dough into a rough rectangle and roll it into 40x22cm (16x9in). Don’t worry if you can’t get a perfect rectangle shape because we’ll be trimming off the ends later.
In a small microwave-safe bowl, add in the vegemite and butter. Zap it in the microwave for 10 seconds until the butter has melted, then mix well to combine.
Brush or spread the Vegemite mixture with a flat spatula all over the dough, then sprinkle the shredded cheese on top. Tightly roll the dough lengthwise until it reaches the other end, turn the dough so the seam faces down on the bench.
Lightly grease the bottom and sides of a 23x33cm (9x13in) with oil spray. Slice off the uneven edges of the roll and cut the roll in half, then cut out 12 scrolls in total. The rolls may have flattened slightly after slicing, so use your hands to help make them round again. Place the slices into the tin and spread them out evenly. Cover the tin and let them rest again for 1 hour or until they’ve doubled in size.
Preheat oven to 210°C (410°F) or 190°C (370°F) for fan-forced ovens when there are 15 minutes left remaining for the dough to rest. Bake the scrolls for 15 to 18 minutes or until golden brown on top. Leave them to rest in the tin for 10 minutes before serving.
Leftovers – These scrolls are best straight out of the oven. Store leftovers in a snap-lock plastic bag and leave them at room temperature for 1 or 2 days or place them in the fridge for 5 days. Frozen scrolls are good for 3 months.
Feeling lazy but still craving delicious homemade bread? this Olive Cheese Bread will have you sorted. No knead or proofing required! Or treat yourself to this ultra easy Passionfruit slice
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Cheese and Vegemite Scrolls
Ingredients
- ¼ cup milk (full cream or whole milk)
- ½ cup water
- 1 tbsp sugar
- 2½ tsp instant yeast (rapid-rise yeast) (NOTE 1)
- 2½ cup bread flour (more for dusting) (NOTE 2)
- 1 tsp salt
- 1 large egg
- 30 gm unsalted butter (melted)
- oil spray to grease
For the filling
- 2 tbsp Vegemite (NOTE 3)
- 1 tsp butter
- 2 cup shredded cheese (NOTE 4)
Instructions
- In a small microwave-safe jug, pour in the water and milk, then add in the sugar and stir to mix. Place the jug into the microwave and zap it for 30 seconds. Stir the mixture and place a thermometer in. The mixture should be between 36.5 to 40.5 C – 100 to 110 F. You may need to leave it to cool for a few minutes if it's too hot. Once it reaches the correct temperature, stir in the yeast. Cover and leave for 7 minutes or until foamy.
- Place the flour and salt into a stand mixer bowl. Use a dough hook and operate at low speed (KitchenAid on level 2). With the motor running, add the egg into the flour. Give the yeast mixture a mix and drizzle it into the bowl, then drizzle in the melted butter. Once the dough comes together and moves away from the sides of the bowl, leave the mixer to knead the dough for 5 minutes.
- Lightly grease a large bowl with oil (I used oil spray). Gather the dough and make a ball. Place the smooth side of the dough down into the bowl to grease, then turn it over. Cover the bowl with a tea towel or plastic film. Leave the bowl in a warm and draft-free place for 30 minutes or until it's doubled in size.
- Lightly flour the workbench with flour and hand knead the dough for 3 to 5 minutes. The dough should feel soft but slightly elastic. Shape the dough into a rough rectangle and roll it into 40x22cm (16x9in). Don't worry if you can't get a perfect rectangle shape because we'll be trimming off the ends later.
- In a small microwave-safe bowl, add in the vegemite and butter. Zap it in the microwave for 10 seconds until the butter has melted, then mix well to combine.
- Brush or spread the Vegemite mixture with a flat spatula all over the dough, then sprinkle the shredded cheese on top. Tightly roll the dough lengthwise until it reaches the other end, turn the dough so the seam faces down on the bench.
- Lightly grease the bottom and sides of a 23x33cm (9x13in) with oil spray. Slice off the uneven edges of the roll and cut the roll in half, then cut out 12 scrolls in total. The rolls may have flattened slightly after slicing, so use your hands to help make them round again. Place the slices into the tin and spread them out evenly. Cover the tin and let them rest again for 1 hour or until they've doubled in size.
- Preheat oven to 210°C (410°F) or 190°C (370°F) for fan-forced ovens when there are 15 minutes left remaining for the dough to rest. Bake the scrolls for 15 to 18 minutes or until golden brown on top. Leave them to rest in the tin for 10 minutes before serving.
