For such little people, my two toddlers sure have massive appetites - especially when it comes to carbs. As soon as they spot (or sniff!) any kind of bread product they immediately claim to be hungry and want to eat it. To try and save some money (and make sure I know what they are actually consuming) I've been making my own Vegemite and Cheese Scrolls in the Thermomix.
One of the things I like most about this recipe is that there is no yeast involved, because to be honest, I find it a little scary to work with!
This recipe takes no time to whip up (thanks to not needing to prove as no yeast) and you can have a batch of these tasty vegemite and cheese scrolls ready to be devoured by your little people in no time at all.
We also use this same dough recipe to make these yummy Thermomix Pizza Scrolls and Nutella and Raspberry Scrolls.
Thermomix Cheese and Vegemite Scrolls
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.
Nutrition
Do your kids love carbs too?
kylie-anne crettenden says
Kids loves these, next time I will turn my oven down to 180, but the kids amd I still loved them fresh out of the oven. Thank you for sharing the recipe:)
Tash says
Thank you for the feedback!
Lexie says
An easy and lovely dough to work with, thank you! I cut mine into 8 scrolls and placed them so they were touching on the baking tray. Baked for 16mins at 180deg fan forced and they were amazing. All the scrolls my kids eat from now on will be home made. Thanks again!
Esther says
These were simple and delicious, thank you! It always feels so (smugly) satisfying when you nail the home economics 101 and save yourself $$$$!
Danielle says
Has anyone tried this recipe with gf flour?
Gemma McNaulty says
Yummmmm, I turned the oven down slightly and cooked for 20 mins. Will be making again with bacon and cheese. So good. Super easy. NO yeast was a winner! Thank you for sharing.
Kayla Theunissen says
My dough feels super hard and does not look soft like yours in the pics ... any ideas
Lucy says
Hi Kayla, try kneading it a little longer xx
amy says
hi, mine just burt on top and didnt cook through? I did have on fan forced and its a new oven.
what should i do? thanks
Lauren Matheson says
Hi Amy, I'd suggest reducing the heat a little x
Ebony Holmes says
Ive made this recipe heaps and we love them. Today during the bread crumb stage i added a table spoon of spirulina. Pretty much tastes the same only with extra nutrition and fun colour.
Maddy says
Hi, is it celcius or Fahrenheit 🙂
Lauren Matheson says
Hi Maddy, all of our recipes are baked in celsius 🙂
Chani Bokody says
How long do they last? Are they suitable for freezing?
Lauren Matheson says
Hi Chani, yes you can freeze these. They normally last for 3-4 days in an airtight container 🙂
Amanda Van Haasen says
Just made tgis with miss 4 an miss 2! Smells amazing! Thanks for sharing!
Stacia Goninon says
Hi there! I just made these tonight and they turned out like hard little rocks - any tips?? I followed the instructions to the letter, have a fan forced oven and can't see any obvious reason this happened.
I've tried fruit buns before too and the same thing happened - yet our pizza dough always turns out fantastically...Help!!
Lauren says
Hi Stacia,
I'm sorry to hear these didn't turn out for you, it's so frustrating when that happens. There can be a difference between different ovens and maybe yours is running a little warmer? I'd try reducing the temperature by 20 degrees and check on how they are looking 10 minutes before the recommended cooking time to see if they are ready earlier. I hope that helps x
Jamie says
Did you left the salt touch the yeast? Put the salt in first or the yeast but never 1 on top of the other it kills the yeast straight away but when it's mixed it ok. It could be the only reason why they turned out like rocks or you didn't use self raising flour or bakers flour. Hope this helps
Gabby says
Hi, there is no yeast in the recipe at all which I thought was a little weird. Mine turned out same as above, Stacia's. ;-(
Dannielle@Zamamabakes.com says
The kidlets love cheese and bacon rolls, these would be a great hit at our place.
Such a pleasure having you join in the fun over at our Fabulous Foodie Fridays Party.
Have a great weekend xx