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Cheesymite scrolls are the perfect savory treat for a quick snack or an easy weekend breakfast. This recipe combines the salty, umami punch of Vegemite with melty cheddar cheese wrapped in soft, fluffy dough. It’s a comforting, nostalgic favorite that comes together quickly using simple pantry staples.
I stumbled upon this recipe on a chilly morning and it instantly became my go-to when I want something filling but fuss-free. The combination of Vegemite and cheese feels familiar yet special every time.
Ingredients
- Two cups self-raising flour: for a light and airy dough that rises without extra effort
- Half a teaspoon of salt: to enhance overall flavor
- Three quarters cup milk: contributes moisture and tenderness for a soft texture
- Two tablespoons melted butter: enriches the dough with buttery notes and helps browning
- Two tablespoons Vegemite spread: evenly brings a salty, savory depth, choose a fresh jar for best flavor
- One and a half cups grated cheddar cheese: melts beautifully, adding richness and sharpness, opt for a good quality cheddar for a more pronounced taste
Instructions
- Build The Dough:
- Mix the flour and salt thoroughly in a large bowl. Pour in the milk and melted butter, stirring gently until a soft dough begins to form. Avoid overmixing at this stage to keep the dough tender.
- Knead And Roll:
- Lightly flour your work surface and knead the dough briefly until smooth and elastic. Roll it out into a neat rectangle about half a centimeter thick to ensure even cooking and a consistent scroll shape.
- Spread Vegemite Layer:
- Using the back of a spoon or a small spatula, spread the Vegemite evenly across the entire dough surface. The thin, uniform layer ensures every bite has that signature salty umami kick.
- Sprinkle Cheese:
- Generously sprinkle the grated cheddar over the Vegemite. Make sure the cheese covers the entire surface to create gooey pockets of flavor once baked.
- Form The Scrolls:
- Starting from one long edge, roll the dough tightly into a log shape. Firm rolling helps the scrolls hold together during baking without falling apart.
- Slice And Arrange:
- Cut the log into pieces about two to three centimeters thick and arrange them cut-side up on a parchment-lined tray. Leaving some space between scrolls allows them to expand without sticking.
- Bake Until Golden:
- Bake in a preheated oven at 200 degrees Celsius for 15 to 20 minutes. Watch for a golden color on top and a cooked-through texture. The cheese should be melted and bubbling slightly.
The standout ingredient here is definitely Vegemite. Its salty tang balances perfectly with the creamy cheddar, and it reminds me of weekend breakfasts back home where the smell of baking would fill the kitchen. Every time I make these scrolls, I’m transported back to those cozy mornings.
Storage Tips
You can store leftover scrolls in an airtight container for up to three days at room temperature or freeze them for longer storage. Reheat in the oven to restore crispness rather than microwaving, which can make them soggy.
Ingredient Swaps
Try swapping cheddar for mozzarella for a milder, stretchier melt or add a sprinkle of herbs like oregano for an extra flavor boost. If you do not have self-raising flour, you can use plain flour with a teaspoon of baking powder instead.
Serving Ideas
These scrolls are fantastic warm with a simple side salad or alongside a bowl of tomato soup. Serve them as party appetizers or pack them as portable snacks for picnics or work lunches.
I learned the hard way that a careful balance is key.
Frequently Asked Recipe Questions
- → What dough is best for cheesymite scrolls?
A soft self-raising flour dough mixed with milk and melted butter works well to create a tender, fluffy base for these scrolls.
- → Can I substitute Vegemite with another spread?
Yes, strong, savory spreads like Marmite or miso paste can offer a similar umami kick if Vegemite isn't available.
- → How do I achieve a golden crust on these scrolls?
Ensure the oven is preheated to 200°C and bake the scrolls on parchment paper for 15–20 minutes until golden brown.
- → What cheese works best for the filling?
Grated sharp cheddar cheese provides a rich, melty texture and complements the salty tang of Vegemite beautifully.
- → Can these scrolls be frozen before baking?
Yes, slice the rolled log and freeze the individual scrolls. Bake straight from frozen, adding a few extra minutes to the baking time.
- → How should leftovers be stored?
Store cooled scrolls in an airtight container at room temperature for up to two days or refrigerate for longer freshness.