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Vegemite and Cheese Scrolls

Vegemite and cheese scrolls (otherwise known as cheesy mite scrolls) are a bakery favourite. It’s so easy to make them at home, and they are amazing fresh out of the oven.

These scrolls are perfect for school lunchboxes, and make a great alternative to sandwiches. They also freeze extremely well!

Vegemite and cheese scrolls on baking paper

School lunchbox recipes

Need to mix up those school lunchboxes? Try these recipes:

Single Vegemite and cheese scroll on white surface

What you need

To make these delicious savoury scrolls you will need the following ingredients:

  • Bread flour – Plain flour can be used but brad flour will give a better result
  • Dried instant yeast
  • Salt
  • White sugar
  • Lukewarm water
  • Olive oil
  • Vegemite – or your favourite brand alternative
  • Grated tasty cheese
Half a Vegemite and cheese scroll held by hand

Vegemite and cheese scrolls recipe

Vegemite and cheese scrolls on baking paper

Vegemite and Cheese Scrolls

Yield: 12 scrolls
Prep Time: 1 hour 40 minutes
Cook Time: 15 minutes
Total Time: 1 hour 55 minutes

Vegemite and cheese scrolls are a bakery favourite, and this homemade version is just as good.


  • 4 cups bread flour
  • 1 1/2 cups lukewarm water
  • 1/4 cup olive oil
  • 2 teaspoons dried instant yeast
  • 1 teaspoon salt
  • Pinch white sugar
  • 1-2 tablespoons Vegemite
  • 1 cup grated tasty cheese


  1. Add to the bowl of a stand mixer the bread flour, water, olive oil, yeast, salt and sugar. Knead using the dough hook attachment for 5 minutes, or until the dough is smooth and elastic.
  2. Cover the dough with cling wrap and sit in a warm spot for 1 hour or until doubled in size.
  3. Punch down the dough, then turn onto a lightly floured surface. Roll out into a large rectangle using a rolling pin.
  4. Spread the vegemite evenly over the dough with a butter knife, then sprinkle over the grated cheese.
  5. Roll the dough into a long log, then cut into 12 equal pieces. Place the scrolls on a baking tray lined with baking paper. Cover with cling wrap and sit in a warm spot for around 30 minutes, or until risen to the desired size.
  6. Preheat the oven to 180c fan forced. Bake the scrolls for 15 minutes, or until golden and cooked through.


This dough can be kneaded by hand. Combine the dough ingredients in a bowl, then turn onto a lightly floured surface and knead for approximately 8 minutes, or until smooth and elastic.

Store these scrolls in an airtight container at room temperature for up to 3 days. Alternatively, freeze in an airtight container for up to 3 months.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 342mgCarbohydrates: 34gFiber: 1gSugar: 0gProtein: 9g
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