Scrolls of Cheese and Vegemite

Cheese and Vegemite Scrolls combine one of Australia's most iconic flavor combinations with a tender and airy bread dough. These rolls are a firm favorite. You simply won't find an Australian lunchbox favorite that is simpler to make or that tastes better than these.

Cheesymite scrolls, also known as cheese and vegemite scrolls, are a delicious alternative to having a sandwich for lunch. These scrolls can also go by the name Cheesymite scrolls.

Along with chocolate chip granola bars, mini jam tarts, and the award-winning ABCD muffins, these kid-approved scrolls are a great option for packing in a lunchbox that can be stored in the freezer.

Because the lunchboxes are already prepared, getting ready for school in the morning is much simpler. Simply remove the lunchbox from the freezer before packing it, and by the time you take a break in the middle of the morning, the frozen snacks will have thawed and be ready to eat.

Rolls filled with cheese and Vegemite are bursting with flavor, and they are a quick and easy option for a snack that you can take anywhere.

"Extremely uncomplicated and simple to put together." They are cherished by every member of the family. "

Because there is no yeast in this dough, the recipe does not call for any time to be spent resting or proving the dough.

These scrolls are perfect for making ahead of time and freezing, as they defrost beautifully and have a flavor that is equally satisfying when they are cold as they are when they are warm.

Easy on the wallet - Made with pantry staples and other simple ingredients, this recipe yields a good-sized batch of scrolls at a price that is a fraction of what it would cost to buy scrolls in a store.

Meat-Free - Because these don't contain any meat in the filling, they don't need to be refrigerated, making them an excellent choice for summertime lunchbox snacks.

Note: To view the ingredients, quantities, and the complete method in its entirety, scroll down to the recipe card at the bottom of the page.

As a baking ingredient, butter is essential, and my go-to choice is unsalted butter. This is not necessary, and if you typically purchase salted butter, you can use that instead without any problems. The butter must be taken directly from the refrigerator and utilized while it is still as cold as possible.

Self-Rising Flour – Also referred to as self-rising flour, this type of flour is made by combining plain flour (also known as all-purpose flour) with a raising agent. You can make your own by combining plain flour with two teaspoons of baking powder for every cup of plain flour.  

Milk I only ever buy and use milk that is either full-fat or full-cream, because I've found that this makes a significant difference in the overall texture.

Vegemite is a uniquely Australian spread that is made from yeast extract and is enriched with B vitamins. It has become a cultural icon in Australia. It has a distinct flavor that is salty, slightly bitter, and umami, and it is thick and dark in appearance.

"Tasty" cheese, also known as Cheddar Cheese, is one of the cheese blocks that is purchased the most frequently. This is an aged cheddar cheese, which works wonderfully both as a cheese to eat on a regular basis and as an ingredient in these scrolls.

Instructions in a Step-By-Step Format

When you realize how quickly and easily Cheese and Vegemite Scrolls can be made at home, not to mention how much better they taste, you won't be able to bring yourself to buy scrolls from the store again.

Note: To view the ingredients, quantities, and the complete method in its entirety, scroll down to the recipe card at the bottom of the page.  

Making the dough is the first step.

Put the self-raising flour that has been sifted and the butter that has been roughly chopped into a mixing bowl or the bowl of a Thermomix.

In order to achieve the appearance of breadcrumbs, work the butter into the flour.

Mix the milk into the mixture that contains the self-raising flour and the butter.

Combine all of the ingredients in a bowl until a dough forms, then knead it by hand until it is smooth.

On a board that has been dusted with flour, roll out the dough into a rectangle.

The second step is to add the fillings.

Butter should be spread all over the dough.

Spread the Vegemite over the dough, leaving a border of about 1 centimeter around the edge, and then sprinkle the grated cheese over the top.

Beginning along one of the short edges, roll the dough into a log shape.

Use a sharp knife to cut the dough into slices that are between 3 and 4 centimeters wide.

Arrange the scrolls in the baking tin that has been prepared.

Bake in an oven that has been preheated for approximately 15–20 minutes, or until golden.

Keep in the tin for ten minutes to allow it to slightly cool down.  

These scrolls taste best when served warm, so save one of them for a taste test.

If you intend to store your Cheese and Vegemite Scrolls in the freezer, allow them to cool completely on a wire rack before freezing them.

Try out some of these other recipes for some more quick and easy ideas for your lunchbox:

• Apple and Cinnamon Scrolls - These tender and sugary scrolls have all the flavors of a warm apple pie, making them a perfect dessert option. delicious a snack for the lunchbox

• Homemade Mini Jam Tarts - These tarts, which have a buttery pastry and a sweet jam filling, are quick and easy to make, and they are perfect for packing in lunches or enjoying as an after-school snack.

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Method That Is Commonly Used

• Prepare the oven by preheating it to fan-forced 200 degrees Celsius. (See related notes)
• Prepare a springform baking tin that is round and 23 centimeters in diameter by greasing it and lining it with baking paper.
• Sift the flour that has been treated to rise on its own into a bowl.
• Add the butter, and then use your fingers to rub it into the flour until the mixture has the consistency of breadcrumbs.
• After adding the milk, continue to work the mixture by hand until it forms a dough.
• On a cutting board that has been dusted with flour, knead the dough until it is smooth.
• Form the dough into a long rectangular shape with a thickness of about one centimeter.
• Butter and then Vegemite were spread all over the dough, with only a one centimeter border left.
• The cheese should be grated before it is sprinkled over the Vegemite.  
• Form the dough into a log by rolling it tightly into a rectangle, beginning at one of the long edges of the rectangle.
• Using a knife that is sharp, cut the roll into pieces that are 3–4 centimeters in width.
• In the prepared tin, arrange the slices with the cut sides facing upward.
• Bake for 15-20 minutes or until golden When the scrolls have been baked, they will make a hollow sound when tapped.
• Ten minutes should be enough time for the scrolls to cool down inside the tin. Place on a wire rack to cool completely before serving.

The Method of the Thermomix

• Set the temperature of the fan-forced oven to 200 degrees Celsius. (See related notes)
• Prepare a springform baking tin that is round and 23 centimeters in diameter by greasing it and lining it with baking paper.
• Place the measured amounts of self-raising flour and butter in the bowl of the Thermomix. Mix for a total of six seconds at speed 6.
• After adding the milk, knead the dough for a total of two minutes. Kneading Function
• Place the dough on a cutting board that has been dusted with flour and roll it out into a long rectangular shape that is approximately one centimeter thick.
• Butter and then Vegemite were spread all over the dough, with only a one centimeter border left.
• Place the cheese that has been roughly cut into cubes into the bowl of the Thermomix and grate it for 8 seconds at Speed 8.
• Vegemite covered in grated cheese, with the grated cheese sprinkled over it.
• Form the dough into a log by rolling it tightly into a rectangle, beginning at one of the long edges of the rectangle.
• Using a knife that is sharp, cut the roll into pieces that are 3–4 centimeters in width.
• Put the slices into the prepared tin with the cut sides facing up.
• Bake for 15-20 minutes or until golden After baking, the scrolls will make a hollow sound when tapped.
• Ten minutes should be enough time for the scrolls to cool down inside the tin. Place on a wire rack to cool completely before serving.

RECIPE NOTES & TIPS Prepare an oven that uses conventional methods by preheating it to 220 degrees Celsius.   Baking the scrolls in a round cake tin that has been greased and lined with baking paper, preferably one that has a springform, is my preferred method. If you don't have a baking tin, you can substitute a flat baking tray that has been buttered and lined with baking paper in its place. Place the scrolls on the tray so that they have some room to move around, but make sure there isn't too much space in between each one. Because the cheese melts during the baking process and has the potential to cause the scrolls to adhere to the base of the baking tin, it is highly recommended that you use baking paper, even if you are using a baking tin that is non-stick. You have the option of experimenting with cheeses of varying types. The combination of mozzarella and cheddar cheese in grated form makes a lovely dish. Up to two days' worth of scrolls can be preserved by placing them in a container that is both airtight and refrigerated.   They can also be stored in the freezer for up to three months if they are placed in a resealable bag or an airtight container.

Calories: 123 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 4 g | Fats that are Saturated: 3 g | Cholesterol: 12 mg | Sodium: 198 mg | Potassium: 135 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 130 IU | Calcium: 67 mg | Iron: 0.4 mg

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