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 made from scratch, with the fluffiest bread dough filled with salty Vegemite and golden bubbling cheese.
These scrolls are perfect for school lunchboxes, and make a great alternative to sandwiches. They also freeze extremely well!
School lunchbox recipes
Ingredients and substitutions
- Bread flour – Plain flour can be used but bread flour will give the best result.
- Dried instant yeast – Use dried instant yeast, either in sachets or a container. Ensure the yeast is fresh and within date for best results.
- Salt – For enhancing the flavour of the bread dough.
- White sugar – The white sugar helps activate the yeast.
- Bread improver – This is optional and and can be omitted if desired, but makes the bread slightly fluffier, and helps is stay fresher for longer.
- Lukewarm water – Be sure to use lukewarm (not hot) water. Too hot and the yeast may die, too cold and the dough may struggle to rise.
- Olive oil – The olive oil could be substituted with another variety of oil.
- Vegemite – Or your preferred alternative brand.
- Grated tasty cheese – This can be substituted with other varieties of grated cheese, or even a combination of cheese varieties.
These scrolls are always best enjoyed the day they are baked, but can be stored in an airtight container at room temperature for up to 3 days.
These scrolls are suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.
- 600g bread flour
- 2 teaspoons dried yeast
- 2 teaspoons bread improver
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 tablespoon olive oil
- 1 1/2 cups lukewarm water
- 1-2 tablespoons Vegemite
- 1 cup grated tasty cheese
- Add to the bowl of a stand mixer the bread flour, yeast, bread imrpover, salt, sugar, olive oil and lukewarm water. Knead using the dough hook attachment for 6 minutes, or until the dough is smooth and elastic.
- Cover the dough with cling wrap and sit in a warm spot for 1 hour or until doubled in size.
- Punch down the dough, then turn onto a lightly floured surface. Roll out into a large rectangle using a rolling pin.
- Spread the Vegemite evenly over the dough with a butter knife, then sprinkle over the grated cheese.
- 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.
- Preheat the oven to 180c fan forced. Bake the scrolls for 15 minutes, or until golden and cooked through. Transfer to a wire cooling rack and allow to cool.
- 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.
- This bread dough recipe is fantastic used with any flavoured scrolls, or even bread rolls.
- These scrolls taste great both warm from the oven or at room temperature.
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