Vegemite and Cheese Scrolls

Vegemite and Cheese Scrolls

  • 6

    Number of People

  • Cheap


  • Medium


  • Prep time

  • Cook time

  • 5H00

    Rest time


  • 2 cups whole milk, warm
  • 1 ½ tbsp sugar
  • 2 tsp instant or active dry yeast
  • 4 large eggs (room temperature) lightly beaten
  • 200gr unsalted butter, melted
  • 8 cups all-purpose flour
  • 1/4 teaspoon salt
  • ½ cup melted butter for glazing
  • 1/3 cup vegemite
  • 3 cups of grated mozzarella / cheddar


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1. Warm the milk slightly to 37℃. In a small bowl add milk to the sugar and stir to dissolve. Add yeast and stir gently, then let sit in a warm place for 10 minutes

2. In a large mixing bowl add the melted butter and lightly beaten eggs. Tip in the flour and salt, followed by the milk mixture. Using a wooden spoon mix till the dough starts to pull together. At this point you can put your clean hand in and knead the dough till it resembles a smooth and homogeneous ball

3. Allow the dough to sit in the bowl covered and undisturbed for 2 - 3 hours or until it has doubled in volume

4. Roll the dough out into a large rectangular shape approximately ¼ inch in thickness, brush with butter, and spread the Vegemite evenly followed by the cheese

5. Roll up the dough into a firm long sausage shape and cut into 1.5-inch lengths

6. Brush the base of a 28cm Tefal Ingenio pan with a little melted butter before placing the scrolls in, allowing for a ½-inch gap between each scroll. Prove for 30 minutes to an hour in a warm place or until doubled in size

7. Set to cook at 175℃ for 25 minutes. Once cooked, allow the scrolls to rest for 5 minutes before inverting onto a cake rack

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