Cheese and Vegemite Scrolls (or Cheesymite Scrolls) are a quintessential Aussie bakery treat. They are also surprisingly simple to make at home! These quick and easy scrolls are made with the miracle two ingredient dough - no yeast or proofing required! They are a favourite among kids and adults alike, and freeze well so you can make a big batch and portion them out in lunch boxes. Don’t want to make your own dough? Try these Vegemite and Cheese Pinwheels that are made with frozen puff pastry!
Why you’ll love this recipe…
Quick and Easy. Simple, everyday ingredients. Great for kids.
What are Cheesymite Scrolls?
Cheesymite scrolls are a baked bread treat that’s sold at bakeries across Australia. Essentially it’s a soft roll filled with vegemite and cheese and rolled into the shape of a scroll or a snail.
Ingredients
Greek Yoghurt Self-Raising Flour - OR use a mix of all purpose / plain flour and baking powder instead. You’ll need 2 teaspoons of baking powder for every cup of flour. Vegemite Shredded Cheddar Cheese
What can I use in place of Vegemite?
As an Aussie I am passionately against any alternative to Vegemite but I’ll accept that they are out there 😛 Feel free to use Vegemite alternatives like Marmite, Mightymite, Ozemite or Promite if that’s what you have on hand.
How to make Cheese and Vegemite Scrolls - Step by Step
Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Roll the dough into a rectangle shape, spread Vegemite on top then sprinkle over the cheese.
Roll the dough up tight, then cut into 8 equal pieces. Spread the pieces out onto a baking tray, keeping a bit of space between each one to allow some room for rising. Sprinkle a little cheese on top of each scroll, then place in the oven for 10-15 minutes or until the cheese is melted and the dough is golden and cooked through. Place scrolls on a wire rack to cool.
STORAGE ADVICE
Once cooled completely, store in an airtight container at room temperature for a day, or freeze for up to 3 months.
TOP TIPS
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right! You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up. Don’t worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you can then top it with Vegemite and cheese. If you keep your Vegemite in the fridge, bring it to room temperature before spreading. This will ensure it spreads easier. Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again.
MORE TWO INGREDIENT DOUGH RECIPES
Garlic Knots Supreme Pizza Cinnamon Sugar Pretzel Bites {No Yeast} No Yeast Homemade Cinnamon Rolls Ham and Cheese Scrolls OR see all Two Ingredient Dough Recipes
MORE AUSSIE RECIPES
Chewy Anzac Biscuits Easy Curried Sausages Healthy Chocolate Crackles Honey Joys
If you’ve made these Cheese and Vegemite Scrolls I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. Flour
If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & ½ cups of flour for your dough, you’ll need 3 teaspoons of baking powder.
Cooking Tips
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up. Don’t worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you can then top it with vegemite and cheese. If you keep your vegemite in the fridge, bring it to room temperature before spreading. This will ensure it spreads easier. Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again.
Storing
Once cooled completely, store in an airtight container at room temperature for a day, or freeze for up to 3 months.
