Skip to main content

Cheese and vegemite scrolls

Skip to IngredientsSkip to Method
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian

Cheese and vegemite lovers, this recipe is for you! Give these cheese and Vegemite scrolls a go the next time you have a weekend morning to yourself.

  • Serves12
  • Cook time30 minutes
  • Prep time15 minutes, + 1 hour 55 mins standing & 10 mins cooling time
Cheese and vegemite scrolls


  • 3/4 cup (185ml) milk, slightly warmed
  • 2 tsp (7g/1 sachet) dried yeast
  • 2 tsp caster sugar
  • 3 cups (450g) plain flour, sifted
  • 1 tsp salt
  • 2 Coles Australian Free Range Eggs
  • 200g unsalted butter, chopped, softened
  • Flour, extra, to dust
  • 1/4 cup (70g) Vegemite
  • 2 cups (240g) grated vintage cheddar

Nutritional information

Per serve: Energy: 347kJ/1452 Cals (17%), Protein: 11g (22%), Fat: 22g (31%), Sat Fat: 13g (54%), Sodium: 384mg (19%), Carb: 26g (8%), Sugar: 1g (1%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine milk, yeast and sugar in a bowl. Set aside for 5 mins or until frothy.

  2. Step 2

    Place flour and salt in the bowl of an electric mixer with a dough hook. Make a well in centre. With the motor running, add eggs and yeast mixture. Knead on medium speed for 2-3 mins or until a soft dough forms. Add butter, 1 piece at a time, until well combined. Knead for 2-3 mins or until smooth. (Alternatively, combine the ingredients in a large bowl.) Cover with a damp tea towel. Set aside for 1½ hours or until the dough doubles in size.

  3. Step 3

    Preheat oven to 170°C. Grease a 20cm x 30cm lamington pan. Use your fist to punch down the dough. Turn onto a floured work surface and dust with extra flour. Roll out dough to a 2cm-thick, 30cm x 40cm rectangle.

  4. Step 4

    Place the Vegemite in a bowl and stir in 3 tsp water. Spread Vegemite mixture over dough and sprinkle with 1½ cups (180g) cheddar. Starting from 1 long end, roll up dough to form a log. Cut into 12 equal pieces. Place scrolls, cut-sides up, in prepared pan. Cover and set aside for 20 mins to rise slightly.

  5. Step 5

    Sprinkle the scrolls with remaining cheddar. Bake for 30 mins or until puffed and golden. Set aside for 10 mins to cool. Serve warm or at room temperature.

Recipe tip

Serve with thyme sprigs

Use any remaining cheddar to make an Egg and Bacon Tart.