Last Updated on 26 September, 2026 by Elby | The Tasteful Pantry
Cheesy and Vegemite scrolls are a proper Aussie comfort bake: soft, golden bread wrapped around buttery Vegemite and a generous layer of melted cheddar. They come out of the oven fluffy, savoury and deliciously cheesy, with just enough salty Vegemite. They take a little longer than cheese and vegemite twists, which are ready in less than 30 minutes, but still worth it.
These are perfect for lunchboxes, picnics, brunches, after-school snacks or Australia Day grazing boards with giant ANZAC biscuits. They use simple pantry staples, freeze well, and are a brilliant way to turn a basic homemade dough into something more ‘bakery-ish’. Very easy. Very moreish. Very dangerously good when straight from the oven.
Make it a Scroll Themed Brunch
Check out these other easy scroll recipes for an themed morning tea or brunch.
Some Benefits of Cheese and Vegemite Scrolls
Family-friendly: Kids and adults alike love the cheesy, salty combo.
Freezer-friendly: Vegemite scrolls are great for prepping ahead for school or work lunches or just a lazy afternoon snack.
Budget-friendly: Most, if not all of the ingredients, will already be in your fridge or pantry. That said, Vegemite is an Aussie salty yeast-based spread. If you live outside of Australia check out the What is Vegemite section.
Ingredients for the Vegemite Scrolls Recipe
Dough
- Milk
- Sea salt flakes (crushed)
- Bread flour
- White sugar
- Instant yeast
- Oil (vegetable)
Filling
- Unsalted butter
- Vegemite
- Cheddar cheese
How to Make Vegemite Scrolls
Dough
- Stand mixer: Add all dough ingredients into the large bowl of a stand mixer. Beat on a low speed using the dough attachment until the mixture forms a ball. Increase the speed to medium and knead for 4-5 minutes.
- By hand: If you don’t have a mixer, combine all the ingredients in a large bowl using a fork until they are well combined. Tip onto a heavily floured surface, knead the dough for 5 minutes or until it bounces back to a finger touch.
- Shape the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a damp tea towel and place in a warm spot for approximately 90 minutes or until doubled in size.
Assemble and Cook
- Line a tray, approximately 35x25cm. A cookie sheet will do.
- Knead the dough on a lightly floured surface for 1 minute, then roll into a 55x20cm rectangle. Using extra flour if necessary. Combine the filling ingredients and spread evenly over the dough.
- Top with the cheese, it should be a generous and even spread.
- Starting with the long side towards you, roll the dough into a long log – tightly, but not pressing down.
- Using a serrated knife, gently cut the log into approx. 2cm thick portions and lie each scroll on the prepared tray so they are just touching. I usually make about 20, but it will depend how much the log shrinks as you roll.
- Cover and rest in a warm place for another 30-40 minutes. The scrolls should be risen and puffy and the time will depend on how warm the space is.
- Heat the oven to 180°C | 160°C fan forced. Cook the scrolls for 25-30 minutes. When ready the cheese will be melted and golden and the scrolls will have browned, while still being light and fluffy on the inside.
- Leave in the tray for 10 minutes before transferring to a cooling rack. Enjoy while they are still warm!
🌍 What is Vegemite?
Vegemite is a much-loved Aussie spread, although it tends to divide people. Most Australians are firmly in the love-it or leave-it camp. Promite is another similar Australian spread, but loyalty can run deep – you are generally a Vegemite person or a Promite person, not both.
Vegemite has an intense flavour – salty, bitter, savoury, umami – and is similar to Marmite (UK) or Cenovis (Switzerland). If you can’t buy Vegemite or an alternative, try making pizza scrolls.
One of my daughter’s doesn’t like Vegemite, but she likes these scrolls. The Vegemite is not overpowering and just adds a savoury saltiness to the bread. Definitely worth trying.
FAQ
Can I make Vegemite scrolls without a stand mixer?
Yes. The dough can be made by hand in a large bowl, then kneaded on a floured surface until it feels smooth and springy. It takes a little more elbow grease, but nothing too hard. Perfect for earning an additional guilt-free scroll.
Can I freeze Vegemite scrolls?
Yes, these freeze really well. Let them cool completely, then freeze in an airtight container or freezer bag. Reheat in the oven or microwave until warmed through.
How long do Vegemite scrolls stay fresh?
They are best eaten on the day they are baked, especially while the bread is soft and fluffy. Leftovers can be stored in an airtight container for a couple of days and refreshed gently in the oven or microwave.
Can I use plain flour instead of bread flour?
Bread flour gives the scrolls a softer, chewier texture, but plain flour can work if that is what you have. The dough may be a little less springy, but still perfectly snackable.
Feedback and More: Did you try the cheesy Vegemite scrolls recipe? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
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Cheese and Vegemite Scrolls
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Dough
- 300 ml milk
- 2 tsp sea salt flakes - crushed
- 490 grams bread flour - approx. 3⅓ cup (see notes)
- 2 tsp white sugar
- 2 ½ tsp instant yeast - see notes
- 2 tbsp oil - vegetable
Filling
- 50 grams unsalted butter - softened
- 30 grams Vegemite
- 300 grams cheddar cheese - grated
Instructions
Dough
- Stand mixer: Add all dough ingredients into the large bowl of a stand mixer. Beat on a low speed using the dough attachment until the mixture forms a ball. Increase the speed to medium and knead for 4-5 minutes. By hand: If you don’t have a mixer, combine all the ingredients in a large bowl using a fork until they are well combined. Tip onto a heavily floured surface, knead the dough for 5 minutes or until it bounces back to a finger touch.
- Shape the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a damp tea towel and place in a warm spot for approximately 90 minutes or until doubled in size.
Filling
- Combine the butter and Vegemite in a small bowl and set aside.
Assemble and Cook
- Line a tray, approximately 35x25cm. A cookie sheet will do.
- Knead the dough on a lightly floured surface for 1 minute, then roll into a 55x20cm rectangle. Using extra flour if necessary.
- Spread the Vegemite mix evenly over the dough and top with the cheese, it should be a generous and even spread.
- Starting with the long side towards you, roll the dough into a long log – tightly, but not pressing down.
- Using a serrated knife, gently cut the log into approx. 2cm thick portions and lie each scroll on the prepared tray so they are just touching. I usually make about 20, but it will depend how much the log shrinks as you roll.
- Cover and rest in a warm place for another 30-40 minutes. The scrolls should be risen and puffy and the time will depend on how warm the space is.
- Heat the oven to 180°C | 160°C fan forced. Cook the scrolls for 25-30 minutes. When ready the cheese will be melted and golden and the scrolls will have browned, while still being light and fluffy on the inside.
- Leave in the tray for 10 minutes before transferring to a cooling rack. Enjoy while they are still warm!
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
These were the perfect amount of cheese to salt ratio. I packed mine fairly close together so they didn’t have as many crusty edges and still good.