Breads
Vegemite and Cheese Scrolls
Ingredients
- - Self-raising flour - 350 g (2 3/4 cups)
- - Butter, cold and cubed - 50 g (3.5 tbsp)
- - Milk - 220 ml (scant 1 cup)
- - Vegemite - 3 tbsp
- - Cheddar cheese, grated - 150 g (1 1/2 cups)
- - Extra cheese, for topping - 30 g (1/3 cup)
Method
- Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
- In a bowl, rub cold butter into self-raising flour until it resembles coarse breadcrumbs.
- Add milk and mix until a soft dough forms.
- Turn the dough onto a floured surface and roll into a rectangle about 1 cm (0.4 in) thick.
- Spread Vegemite evenly over the dough, then sprinkle with grated cheddar cheese.
- Roll the dough tightly from the long edge into a log shape.
- Slice the log into even rounds, about 3 cm (1.2 in) thick, and place cut-side up on the prepared tray.
- Sprinkle the extra cheese on top of each scroll.
- Bake for 18-20 minutes until golden brown and cooked through.
Introduction: A beloved Australian bakery and lunchbox item, Vegemite and cheese scrolls combine two national favourites — Vegemite and cheese — rolled into a soft, savoury bread scroll.
Cultural Background: A beloved Australian bakery and lunchbox item, Vegemite and cheese scrolls combine two national favourites — Vegemite and cheese — rolled into a soft, savoury bread scroll. They’re a common school canteen item and after-school snack across the country.
Tips: Spread the Vegemite thinly and evenly so it doesn’t overpower the cheese. Chill the rolled log for 10 minutes before slicing for cleaner cuts.
Variations: Add finely diced ham for a heartier version. Use a mix of cheddar and mozzarella for extra gooeyness.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Reheating: Warm in an oven at 180°C (350°F) for 5-7 minutes to restore softness and melt the cheese.
Nutrition: Calories: 240 kcal | Protein: 8 g | Carbs: 28 g | Fat: 11 g | Sodium: 520 mg
FAQs:
Q: Can I freeze these scrolls?
A: Yes, freeze unbaked sliced scrolls and bake from frozen, adding a few extra minutes to the cooking time.
Q: Can I use puff pastry instead of scroll dough?
A: A quick scone-style dough is more traditional, but puff pastry can be used for a flakier result.