Cheese and Vegemite Scrolls combine the much-loved, classic Australian flavour combination with a soft, fluffy bread dough.
You simply can’t find an easier and more delicious Aussie lunchbox favourite than these!
Cheese and Vegemite Scrolls, or Cheesymite scrolls as they are also commonly known, are a fantastic alternative to Vegemite sandwiches for lunch.
These kid-approved scrolls are a great freezer-friendly lunchbox option, along with chocolate chip granola bars, mini jam tarts, and the award winning ABCD muffins.
School mornings are made so each easier with the lunchbox prep taken care of. Simply pack the lunchbox straight from the freezer, and the snacks will defrost and be ready to eat by the mid-morning break!
An absolute Aussie classic…!
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Why You’re Going To Love This Recipe
Cheese and Vegemite scrolls are bursting with flavour and are a favourite lunchbox treat!
“Really straightforward and easy to make.” “The whole family loves them!“
- No Proving Time – Since there is no yeast in this dough, there is no resting or proving time required with this recipe (there’s ZERO waiting around watching the dough rise in a warm spot… simply mix, roll and bake!).
- Freezer-friendly – These scrolls are perfect to have made up and frozen, as they defrost beautifully and taste just as good cold as they do warm.
- Budget friendly – Made with pantry staples and other simple ingredients, this makes a good sized batch of scrolls at a fraction of the price of store bought ones. After your first batch, you’ll be making them again and again!
- Meat-Free – With no meat in the filling, these are a great option for summer lunchbox snacks as they don’t need to be kept cold.
- Bakery Style – these homemade scrolls taste just like everyone’s favourite Bakers Delight Cheesymite Scrolls!
What You Need
You only need a few pantry staples to whip up these Vegemite and Cheese Scrolls!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method
- Butter – I prefer to use unsalted butter as a baking ingredient. This is not essential and if you usually buy salted butter, using that will be perfectly fine. The butter should be straight from the fridge and used while as cold as possible (do NOT allow it to come to room temperature!)
- Self-Raising Flour – Also known as self-rising flour, this is a blend of plain flour (all purpose flour) and a raising agent. You can make your own self raising flour by adding 2 tsp baking powder to every 1 cup of plain flour.
- Milk – I buy and use full-fat or full-cream milk, as it really does make a difference to the texture.
- Vegemite – This is an iconic Australian spread made from yeast extract and enriched with B vitamins. It is thick and dark, and has a distinct salty, slightly bitter, umami flavour… it’s certainly an acquired taste!
- Cheddar Cheese — One of the more commonly bought blocks of cheese is “Tasty Cheese.” This is an aged cheddar cheese, perfect for everyday use and as an ingredient in these scrolls.
Equipment Required
To make these savoury scrolls, you will need:
- Large bowl – for combining ingredients
- Measuring cups & spoons – for accurate ingredient measurements
- Butter knife or spatula – for spreading Vegemite
- Rolling pin – to roll out the dough evenly
- Baking tin or lined baking tray (or a well-greased baking tray) – to bake the scrolls (my preference is a round cake tin with a removable base – perfect for easily removing the scrolls!).
- Baking paper – to prevent sticking
- Sharp knife or dough cutter – for slicing the scrolls
- Oven – for baking
Step By Step Instructions
Once you see how quick and easy homemade fluffy scrolls are, and how much better they taste, store-bought scrolls will not get a look in anymore!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Step 1 – Make The Dough
This is such a simple dough recipe!
Weigh the sifted self-raising flour and roughly chopped butter into a mixing bowl, or the Thermomix bowl.
Rub the butter into the flour until it resembles breadcrumbs.
Add the milk to the self-raising flour and butter mixture.
Mix the ingredients together until a dough is formed and knead gently until smooth.
Roll the dough out into a rectangle shape on a lightly floured surface.
Step 2 – Add the Fillings
Spread the butter over the dough.
Spread Vegemite over the dough, leaving about a 1cm border around the edge, and sprinkle with grated cheese.
Step 3 – Form The Scrolls
Roll the soft dough up starting from the long side.
Use a sharp knife to cut the rolled dough into 3-4 cm pieces.
Arrange the scrolls into the prepared baking tray or tin.
TIP: If you like, you can sprinkle a little extra grated cheese over the top of each scroll before baking.
Bake in a preheated oven for about 15-20 minutes or until golden brown.
Leave in the tin for 10 minutes to cool slightly.
These scrolls are extra delicious served warm, so set one aside as a sample!
If your Cheese and Vegemite Scrolls are headed for the freezer, cool completely on a wire rack before freezing.
Expert Tips
- Use a round or springform tin – This keeps the scrolls soft, with only the outer edges slightly crispier.
- Line with baking paper – Even in a non-stick tin, baking paper prevents the melted cheese from sticking.
- Leave minimal gaps when baking – If using a flat tray, place the scrolls close together to help them stay soft.
- Experiment with cheese – Try a mix of cheddar and mozzarella for extra flavour and meltiness.
- Don’t overwork the dough – Gently mix until just combined for light, fluffy scrolls.
- Best served fresh – Enjoy warm from the oven, but they also freeze well for later.
FAQs
Yes! Using puff pastry is a quick and easy alternative. Simply spread Vegemite over a sheet of thawed puff pastry, sprinkle with cheese, roll up, slice, and bake until golden and flaky
A round or springform cake tin works best, as it keeps the scrolls soft while baking.
It helps the scrolls bake together, keeping the edges softer than if baked separately on a flat tray.
Yes! Just place them close together so they don’t spread too much.
Store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.
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More Popular Lunchbox Recipes
For more quick and easy lunchbox snacks, try some of my other recipes:
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Cheese and Vegemite Scrolls
Cheese and Vegemite Scrolls combine the much-loved, classic Australian flavour combination with a soft, fluffy bread dough. You simply can’t find an easier and more delicious Aussie lunchbox favourite than these!
Servings: 16 scrolls
Calories: 123kcal
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Instructions
Conventional Method
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Preheat oven to 200 degrees Celsius (fan-forced). (See notes)
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Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
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Sift the self-raising flour into a bowl.
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Add the butter and rub into the flour until the mixture resembles breadcrumbs.
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Add the milk and mix gently until the mixture forms a dough.
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Knead the dough, on a lightly floured cutting board, until smooth.
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Roll the dough into a long rectangular shape, about 1 cm thick.
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Spread the butter and then the Vegemite over the dough, leaving a 1cm border.
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Grate the cheese before sprinkling it over the Vegemite.
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Starting from the long edge of the rectangle, roll the dough firmly into a log.
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Using a sharp knife, cut the roll into 3-4 cm slices.
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Place the slices, cut side up, into the prepared tin.
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Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
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Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Thermomix Method
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Preheat oven to 200 degrees Celsius (fan forced). (See notes)
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Grease and line a 23cm round, springform baking tin with baking paper, and set aside until needed.
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Weigh the self-raising flour and butter into the Thermomix bowl. Mix for 6 seconds, Speed 6.
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Add the milk and knead for 2 minutes, Kneading Function.
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Transfer the dough to a lightly floured cutting board and roll into a long rectangular shape, about 1 cm thick.
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Spread the butter and then the Vegemite over the dough, leaving a 1cm border.
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Weigh the cheese, roughly chopped into cubes, into the Thermomix and grate for 8 seconds, Speed 8.
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Sprinkle the grated cheese over the Vegemite.
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Starting from the long edge of the rectangle, roll the dough firmly into a log.
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Using a sharp knife, cut the roll into 3-4 cm slices.
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Place the slices, cut side up, into the prepared tin.
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Bake for 15-20 minutes or until golden. The scrolls will sound hollow when tapped once baked.
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Leave the scrolls to cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
Notes
If using a conventional oven, preheat to 220 degrees Celsius.
I like to bake the scrolls in a round cake tin that has been greased and lined with baking paper, preferably a springform tin.
You can use a flat baking tray that has been greased and lined with baking paper instead of a baking tin. Place the scrolls on the tray with a little room to spread, but don’t leave too big a gap between them.
I highly recommend using baking paper, even in a non-stick baking tin, as the cheese melts during baking and can make the scrolls stick to the base of the tin.
You can experiment with different types of cheese. A blend of grated cheddar and mozzarella cheese is lovely!
The scrolls can be stored in a refrigerated, airtight container for up to 2 days.
Alternatively, they can be frozen, in an airtight container, or resealable bags, for up to 3 months.
Nutrition
Calories: 123kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Calcium: 67mg | Iron: 0.4mg
