Vegemite and Cheese Scrolls



Another family favourite using the Australian essential ingredient, Vegemite!

If you can’t get ahold of Vegemite, or would rather not use it, Marmite works too or omit completely and just add 2 teaspoons of salt to the dough.

Great as an alternative to a sandwich or as a party savoury these also freeze well so I make a big batch and then pop them into lunch boxes in the morning.

Makes 24 scrolls.


500g plain flour

2 x 7g sachet yeast

40g butter, melted

1 tablespoon vegemite or marmite

300mls warm water

400g Cheddar cheese, grated

50g Parmesan, grated finely

butter to spread


In a large bowl, combine the flour and yeast.

Make a well in the centre and pour in the butter, water and the spoonful of Vegemite.

Mix with a fork and once it’s coming together pour onto a floured work surface and knead for 5 mins.

Return to the bowl and cover with a moist tea towel. Let rest, somewhere warm for 1 hour.

After an hour, lightly knead the dough and roll out into roughly a 30x80cm rectangle.

Brush with a little softened butter and sprinkle all over with both cheeses.

Gently roll towards yourself on the longer edge until you have a long sausage.

Cut into rings, around 3-4cm thick, place on a baking sheet, cut side down and continue until all the dough is cut and ready to be baked.

Cover again with the tea towel for 30mins.

Preheat the oven to 210 degrees Centigrade.

Bake the scrolls for 20-25mins until golden brown.


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