Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

Vegemite and cheese scrolls or also commonly known as cheesymite scrolls are a great morning or afternoon tea.  With the help of a bread maker they are quite easy to make.  If you don’t have a bread maker a little bit of kneading will not only give you a good work out but will be ok too.

These turned out tasting and looking remarkably close to the store bought counterparts – except you could make a whole batch for the price it costs you to buy one.

They are best consumed on the day of baking, so store them in zip lock bags and place them in the freezer ready to be pulled out and placed in a lunchbox or for when you need a filling snack.

INGREDIENTS

1 Quantity of bread dough

– 380ml Water
– 2 Tsp Salt
– 2 Tbs Sugar
– 650gm Flour
– 1 Tsp Bread Improver
– 1 1/2 Tsp Yeast

Vegemite
1 – 2 Cups Tasty Cheese, grated

 

LETS PUT IT ALL TOGETHER

1. If using a bread maker place all the dough ingredients into the bread maker in the order listed, set to your dough setting and let it do all the work for you.  This will take about 1.5 hours.

If making the dough by hand, place all the dough ingredients into a large bowl and bring together to form a ball.  Turn out onto a lightly floured surface and knead the dough for a good 5 minutes.  Place back into the bowl and cover with a clean tea towel.  Leave in a warm place to prove until it had doubled in size.  Approx 1.5 hours

2. Once your dough is ready, take half of it and place onto a lightly floured surface. Roll out to form a rectangle approximately 40cm by 20cm.  Spread with vegemite and sprinkle with cheese.  Turn the oven on for a couple of minutes to warm it up, then turn it OFF.

Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

3. Roll from the short end to form a log.  Cut into approx 2.5cm pieces.   Repeat for the second half of the dough. Place onto a lined baking tray into the warm (but OFF) oven.  Leave for approx 30 minutes to rise.

Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

4. Once they have risen turn the oven up to 200 degrees celcius and cook until they are lightly golden and bounce back when touched.

Vegemite and Cheese Scrolls

I made half a batch of Vegemite and Cheese Scrolls and half Pizza Scrolls

IMG_8879_1

 

Makes approx 20

Freezer friendly: store in ziplock bags for up to 3 months.

Best eaten on the day of baking other wise store in the fridge for up to 3 days and reheat in the microwave before eating.

Print Friendly, PDF & Email
(Visited 27,236 times, 751 visits today)

25 Responses to Vegemite and Cheese Scrolls

  1. Dee January 19, 2015 at 7:16 pm #

    Can you make it without the bread improver? I have everything but that in my cupboard ready to make these!

    • Amanda January 22, 2015 at 7:36 pm #

      Yes you can, the bread improver as the name suggests improves the bread – it makes it lighter and fluffier.

  2. Rebecca January 28, 2015 at 6:15 am #

    Roughly how long might step 4 take, please?

    • Karen November 13, 2016 at 7:11 pm #

      Mine took about 20mins

  3. Chanel February 15, 2015 at 5:17 pm #

    Can’t wait to make these!!! Could I make with wholemeal flour??

    • Amanda February 16, 2015 at 8:06 pm #

      yes you could, even a wholemeal bread mix would work well.

  4. Michelle Green April 11, 2015 at 9:02 pm #

    Made these tonight 🙂 discovered a spatula is the easiest way to spread the vegemite out evenly, can’t wait to try them

    • Amanda April 12, 2015 at 9:02 am #

      On yes, I needed to update that I found heating the vegemite up a little in the microwave first also helps with spreading.

  5. simone June 3, 2015 at 1:21 pm #

    I tried to make these but they ended up being quite hard on the outside and scone like, is there a way i can change the receipe to make them fluffier and bouncier?

    • Amanda June 9, 2015 at 7:43 pm #

      Hi Simone, mine were fluffy. How did you make the dough?

  6. Farina November 6, 2015 at 2:34 pm #

    About to start making the dough- do you think half vegemite/cheese, half apple cinnamon would work too?

    • Amanda November 10, 2015 at 5:57 pm #

      Sorry I only got to your comment now, yes you can do half and half as suggested. I would add a sprinkle of sugar on the apple and cinnamon one.

  7. Shelley May 30, 2016 at 2:15 pm #

    Hi, what kind of flour is it for this recipe? I can’t see any reference to a specific type. Thanks very much.

    • Amanda May 30, 2016 at 7:26 pm #

      It is plain flour, also known as all purpose flour.

      • Shelley May 31, 2016 at 2:50 pm #

        Thank you!

  8. Ciara July 4, 2016 at 11:01 pm #

    These are amazing! I have never made bread before, but these turned out great. Best straight out of the oven, but they microwave amazing too.

  9. Hannah January 18, 2017 at 8:52 am #

    Hi! I don’t have scales, how many cups of flour did you use?

  10. Margaret June 4, 2017 at 10:25 pm #

    I made this today and I handed a whole one to my 17 month old granddaughter and thinking at the time that it was overkill to hand her a whole one, but she ate the lot ! Beautiful consistency and a winner ! thank you. cheers Margaret

    • Amanda June 8, 2017 at 6:14 pm #

      So glad to hear Margaret.

  11. Kubes August 29, 2017 at 12:13 am #

    Made these tonight. They come out terrific. Better than the shop ones. Light and fluffy
    I used a hand mixer with the dough hooks. Found I needed to add a little more water to the dough. Much easier than kneading by hand.
    Thank you for this wonderful recipe.

    • Amanda May 14, 2018 at 9:25 am #

      So glad to hear 🙂

  12. Donna February 10, 2018 at 6:04 pm #

    So good! I have to stop myself from eating these and save them for my kids lunches 🙂
    Thanks for the recipe.

    • Amanda February 12, 2018 at 10:26 am #

      They are a little bit addictive aren’t they! You can freeze them too.

Leave a Reply