It really couldn't be easier to make your own Vegemite and Cheese Scrolls in the Thermomix! Using a simple four ingredient dough, these scrolls can be ready to enjoy in around 30 minutes. They are also perfect for the kids lunchboxes and are freezer friendly too.
You can stop buying Cheesymite Scrolls from Baker's Delight now that you have this recipe! These scrolls are super simple to make and best of all you probably have the ingredients already in the pantry to make them.
Why you will love this recipe:
- Quick to make - these scrolls can be ready to enjoy in less than 30 minutes.
- Yeast Free - you don't need any yeast to make this recipe as self-raising flour is used.
- Freezer Friendly - these scrolls can be frozen for up to two months.
- Budget - with just six basic ingredients, you likely have everything you need to make these Vegemite and Cheese Scrolls already sitting in your fridge and pantry.
Ingredients:
- Self Raising Flour
- Butter - either salted or unsalted butter is fine.
- Salt
- Milk
- Vegemite
- Cheese - I used Tasty (cheddar) cheese for this recipe.
How to Make Vegemite and Cheese Scrolls:
- Combine the dough ingredients in your Thermomix,
- Knead until a smooth dough forms,
- Turn the dough out onto your bench top and roll into a rectangle,
- Spread the Vegemite and sprinkle the cheese over the top,
- Roll to enclose the fillings,
- Slice into pieces and sprinkle with a little more cheese,
- Bake until golden.
Frequently Asked Questions
HOW LONG CAN THESE CHEESE AND VEGEMITE SCROLLS BE STORED FOR?
You can store these Scrolls at room temperature in an airtight container for up to four days.
IS THIS RECIPE FREEZER FRIENDLY?
Yes, it sure is! These scrolls can be frozen for up to three months. I usually store them in either a freezer safe container or zip lock bag in my freezer. I also put frozen scrolls straight into the boys' lunchboxes and they are perfectly thawed by morning tea.
WHAT OTHER SCROLL FILLINGS CAN I USE?
It's really up to you and your imagination! Some of our other favourite scroll fillings are recipes are:
- Hawaiian Pizza Scrolls
- Pesto and Cheese Scrolls
- Apple and Cinnamon Scrolls
- Blueberry Scrolls
- Cinnamon Scrolls
- Ham, Cheese & Mayo Scrolls
Tips for Making these Scrolls:
- Make sure that your Vegemite is at room temperature before trying to spread it across the dough. If it’s too cold it will be difficult to spread smoothly and you may get holes in your dough.
- If you make your scrolls smaller/larger than specified in the recipe, the cooking time will vary.
- Your dough will be soft, however if making these Scrolls in a warm climate, we suggest placing the dough into the fridge for 20 minutes to firm before slicing.
- You can use different cheeses for this recipes, these scrolls are also delicious made with a combination of tasty and mozzarella cheese.
- To store the baked scrolls, place into an airtight container and enjoy with 5 days.
Looking for More Easy Snacks?
- Thermomix Fairy Biscuits
- Raspberry and Nutella Scrolls
- Thermomix Coconut, Jam & Passionfruit Slice
- Weet-Bix Balls
- Healthy Apricot Balls
- Thermomix Date Slice
- Banana Bread
- Thermomix Condensed Milk Cookies
- Thermomix Nut Free Muesli Slice
- WeetBix Slice
Thermomix Cheese and Vegemite Scrolls
These Cheese and Vegemite Scrolls can be ready to enjoy in less than 30 minutes! They are freezer friendly and perfect for lunchboxes.
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Servings: 12 scrolls
Calories: 212kcal
Equipment
- Baking Tray
Ingredients
- 300 grams self raising flour
- 90 grams butter
- ½ teaspoon salt optional
- 170 grams milk
- ¼ cup Vegemite at room temperature
- 150 grams Cheese
Instructions
- Preheat your oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
- Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on Speed 9 until mixture is the same consistency as bread crumbs.
- Add the milk and mix for 7 seconds on Speed 4 to combine.
- Select the Kneading Function and mix for 2 minutes.
- Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
- Spread the Vegemite over the dough, leaving a 2cm gap around the edges. Sprinkle the cheese - reserve approximately ¼ cup of cheese.
- Cut into 12 slices – approximately 2cm thick.
- Place on a baking tray and sprinkle with the remaining grated cheese.
- Bake in oven for 25 minutes or until golden brown on top and cooked through.
Notes
- Make sure that your Vegemite is at room temperature before trying to spread it across the dough. If it’s too cold it will be difficult to spread smoothly and you may get holes in your dough.
- I use Tasty Cheese when making this recipe, however you can also use Cheddar, Mozzarella – or a combination of both!
- If you make your scrolls smaller/larger than specified in the recipe, the cooking time will vary.
- Your dough will be soft, however if making these Scrolls in a warm climate, we suggest placing the dough into the fridge for 20 minutes to firm before slicing.
- You can use different cheeses for this recipes, these scrolls are also delicious made with a combination of tasty and mozzarella cheese.
- To store the baked scrolls, place into an airtight container and enjoy with 5 days.
Nutrition
Calories: 212kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 381mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Calcium: 115mg | Iron: 1mg
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Jeanette says
Made them this arvo using pizza sauce pineapple and cooked Bacon and cheese and was told they were delish I can’t eat them as coeliac 😖