If you’ve ever wandered the aisles of an Aussie bakery or had a craving for something salty, cheesy, and utterly irresistible, then you’re in for a treat! This Cheesymite Scrolls (Cheese & Vegemite) Recipe delivers that perfect combo of savory Vegemite spread swirled inside soft, buttery bread dough and topped with melty, golden cheese. It’s the kind of snack that feels like a warm hug on the inside, perfect for breakfast, tea time, or whenever you need a quick bite that packs a punch of flavor.
Ingredients You’ll Need
Creating these scrolls starts with a handful of simple yet essential ingredients. Each one plays a crucial role: the flour builds the dough’s structure, yeast helps it rise beautifully, and the cheesy-yeasty combo brings that unbeatable savory richness.
- 4 cups bread flour: This gives the scrolls their chewy, airy texture – you can swap with plain or all-purpose flour if needed but bread flour is best for stretch.
- 3 tsp instant yeast: Rapid-rise yeast works great to get your dough fluffy fast, creating lovely pockets inside the scroll.
- 2 tsp white sugar: Just enough to feed the yeast and add a subtle hint of sweetness to balance the saltiness.
- 1 1/4 tsp cooking salt: Kosher salt is ideal here for depth, but if using table salt, halve the amount to avoid overpowering.
- 1 1/2 cups + 2 tbsp warm milk: Whether full or low fat, warm milk helps activate the yeast and keep the dough tender.
- 50g/3 tbsp salted butter: Softened butter enriches the dough, giving it that melt-in-your-mouth quality.
- 3 tbsp Vegemite: The star spread that delivers that unmistakable umami and salty tang, essential for authentic flavor.
- 5 cups (500g) Colby cheese: Freshly shredded cheese like Colby adds gooey, melted cheesiness, but cheddar or Monterey Jack also work beautifully.
How to Make Cheesymite Scrolls (Cheese & Vegemite) Recipe
Step 1: Mix and Knead the Dough
Begin by combining the bread flour, instant yeast, sugar, and salt in a large bowl. Warm the milk until just lukewarm – too hot and you’ll kill the yeast, too cold and it won’t activate properly. Gradually add the milk and butter to your dry ingredients, stirring until a rough dough forms. Turn the dough onto a floured surface and knead for about 10 minutes. You want a smooth, elastic dough that springs back when poked. This kneading is key to developing the gluten structure that gives scrolls their perfect chew.
Step 2: First Rise
Pop your dough into a lightly greased bowl and cover it with a clean tea towel or plastic wrap. Leave it in a warm spot to rise until doubled in size, usually around 60 minutes. This step helps build that fluffiness and light crumb that makes these scrolls a delight.
Step 3: Roll Out and Spread Vegemite
Once risen, punch down the dough gently and roll it into a large rectangle, about 12×16 inches. Spread your 3 tablespoons of Vegemite evenly over the surface – don’t worry if it looks dark and strong, the cheese will balance it out. The even spread ensures every bite is packed with flavor.
Step 4: Add the Cheese and Roll Up
Sprinkle the shredded cheese generously over the Vegemite layer. Then, starting from the long side, carefully roll the dough tightly into a log. Seal the seam by pinching the edges together, so the fillings don’t escape while baking.
Step 5: Slice and Second Rise
Using a sharp knife, cut the rolled dough into 12 equal scrolls. Place them cut side down in a greased baking dish or tray, leaving a little room between each for expansion. Cover again and allow the scrolls to rise for another 30 minutes so they puff up beautifully.
Step 6: Bake to Perfection
Preheat your oven to 180°C (350°F). Bake the scrolls for 30 to 35 minutes until golden brown and the cheese is bubbling and slightly crisp on top. Let them cool for a few minutes before serving – the aroma alone will make it impossible to wait!
How to Serve Cheesymite Scrolls (Cheese & Vegemite) Recipe
Garnishes
While these scrolls shine on their own, a sprinkling of fresh chopped chives or parsley adds a lovely spritz of color and mild freshness that cuts through the richness, making each bite taste even better.
Side Dishes
Pair your scrolls with a crisp green salad for a light lunch or alongside a bowl of tomato soup for cozy comfort food vibes. The saltiness of the Vegemite scrolls makes them a fantastic contrast with tangy, acidic sides.
Creative Ways to Present
Serving these at a brunch or casual get-together? Arrange the scrolls on a rustic wooden board alongside small bowls of butter, additional Vegemite, and chutneys. It invites your guests to customize each scroll and adds a fun, interactive element to table time.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place leftover scrolls in an airtight container or resealable bag. They keep well at room temperature for up to two days without losing their softness or flavor, making them a perfect next-day snack.
Freezing
These scrolls freeze beautifully! After the second rise but before baking, wrap the scroll tray tightly in plastic wrap and foil, then freeze. When ready to bake, thaw overnight in the fridge, allow them to come to room temperature and rise a little before baking as usual.
Reheating
To enjoy leftovers warm, pop them in a preheated oven at 160°C (320°F) for about 10 minutes, or microwave briefly. This revives the softness and melts the cheese just right, making them taste freshly baked.
FAQs
Can I use a different cheese instead of Colby?
Absolutely! Cheddar, Monterey Jack, or even a mild mozzarella will work well. Choose a cheese that melts nicely and has a good flavor to complement the Vegemite.
Is Vegemite necessary? What if I don’t like its strong flavor?
Vegemite is central to this recipe, giving the scrolls their unique Aussie identity. However, if Vegemite is too strong, you can reduce the amount or swap with a milder yeast extract like Marmite, though the taste will change slightly.
Can I make these scrolls gluten-free?
Making gluten-free scrolls is tricky because the dough relies on gluten for stretch and rise. If you’re up for experimenting, a blend of gluten-free flours and adding xanthan gum might work, but results may vary.
How long do these scrolls keep fresh?
Stored at room temperature in an airtight container, they’re best eaten within 2 days. Refrigeration can make the bread dry out, so it’s better to consume sooner or freeze extras.
Can I double this recipe for a larger batch?
Definitely! Just double all ingredients and bake in multiple trays. Make sure to give your dough enough room to rise and spread out so the scrolls bake evenly.
Final Thoughts
There’s something truly special about the humble yet bold flavors in this Cheesymite Scrolls (Cheese & Vegemite) Recipe. They bring together nostalgia and comfort with every bite, perfect for sharing or keeping all to yourself (no judgment here!). Whether you’re an Aussie classic fan or new to Vegemite, giving these scrolls a try means you’re in for a deliciously cheesy and savory adventure that’s sure to become one of your favorites.
Print
Cheesymite Scrolls (Cheese & Vegemite) Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 scrolls
- Category: Baking
- Method: Baking
- Cuisine: Australian
Description
Cheesymite Scrolls combine the iconic Australian spread Vegemite with creamy melted cheese wrapped in a soft, fluffy bread dough. These savory scrolls are perfect for breakfast, snacks, or lunchboxes, delivering a nostalgic umami flavor balanced by rich cheese and a tender homemade dough.
Ingredients
Dough
- 4 cups bread flour (can substitute plain/all-purpose flour)
- 3 tsp instant yeast (rapid-rise yeast)
- 2 tsp white sugar
- 1 1/4 tsp cooking salt (kosher salt, halve if using table salt)
- 1 1/2 cups + 2 tbsp warm milk (full or low fat)
- 50g (3 tbsp) salted butter, softened
Filling
- 3 tbsp Vegemite
- 5 cups (500g) Colby cheese, freshly shredded (or cheddar, Monterey Jack)
Instructions
- Prepare the dough: In a large mixing bowl, combine the bread flour, instant yeast, white sugar, and salt. Gradually add the warm milk and softened butter, mixing to form a soft dough. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape and fill scrolls: Punch down the risen dough and roll it out on a floured surface into a large rectangle approximately 12×16 inches. Evenly spread the Vegemite over the dough, then sprinkle the shredded cheese on top. Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 even slices.
- Second rise: Arrange the scrolls cut side up on a greased or lined baking tray, leaving space between each. Cover loosely with plastic wrap or a cloth and let them rise for 30 minutes to allow for a light, fluffy texture.
- Bake: Preheat the oven to 180°C (350°F). Bake the scrolls in the preheated oven for 30 to 35 minutes, or until golden brown and the cheese is melted and bubbly. Remove from the oven and let cool slightly before serving.
Notes
- Note 1: Bread flour provides the best structure for the scrolls, but plain/all-purpose flour works as a substitute.
- Note 2: Instant yeast makes rising faster; if using active dry yeast, proof it first in warm milk with sugar.
- Note 3: Full or low-fat milk can be used; ensure milk is warm but not hot to activate yeast properly.
- Note 4: Vegemite is a savory yeast spread indigenous to Australia, providing a salty umami flavor.
- Note 5: Colby cheese is preferred for its mild flavor and good melting properties; cheddar or Monterey Jack are excellent alternatives.
- Store cooled scrolls in an airtight container for up to 3 days or freeze for longer storage.
- Reheat scrolls in a low oven or microwave before serving to melt the cheese again.
