Cheesy Vegemite Scrolls

  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Oooo don’t you just love warm things out of the oven? Mmm. These are so simple, and would be really fun to make with the older kids. I made two batches while Harry cheered me on from the highchair, one with tomato and cheese and the other vegemite and cheese. They worked out beautifully and would be a great change from the classic sandwich in pre-school lunch boxes. There have got to be a million different ways you could make these. Sweet apple cinnamon, or Nutella… savoury tomato herb and feta… eeek, I can feel a pick ‘n’ mix coming on.


  • 2 cups self-raising flour (try wholemeal)
  • 30g butter, chopped
  • 3/4 cup milk
  • 1 tbs vegemite
  • 3/4 cup grated tasty cheese
  • Extra milk, to glaze


Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. -

Step 2

Sift flour into a bowl. Using fingertips, rub the butter into flour until you have a fine breadcrumb consistency. Add the milk and knead until a soft dough forms. -

Step 3

Roll out to a 30cm x 20cm rectangle. Spread Vegemite over the dough and then sprinkle the cheese. Roll up firmly and place onto tray seam side down. -

Step 4

Using clean scissors, cut into top of dough at 3cm intervals (don't cut all the way through). Brush with milk. Bake for 20 to 25 minutes or until golden. -

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Recipe Comments

  1. posted by Taleen on October 11, 2012

    There seems to be a mix up, its not showing the method for cheese and vegemite scrolls! 🙂

    • posted by Allie on October 11, 2012

      Thank you Taleen, gotta love new website glitches, all fixed now 🙂 – enjoy Ax

  2. posted by Debbie on October 16, 2012

    Hi Allie,
    This seems to be missing the ‘add milk’ step! Love love love this recipe!

    • posted by Allie on October 16, 2012

      Oh thank you Debbie, gotta love new website glitches! Glad you love the recipe 🙂 Ax

  3. posted by Terri Bachmann on November 21, 2012

    Hi Allie,
    Do you know if this could be frozen either raw or after it’s been cooked?

    • posted by Allie on November 21, 2012

      Hi Terri, these should freeze well either way 🙂 I have frozen them once cooked.
      Allie x

  4. posted by Sally on December 4, 2012

    Made these last night for my 11 month olds morning tea this morning. They were so super quick and easy! First time I have kneaded bread and he loved them! Thank you

    • posted by Allie on December 4, 2012

      Thanks Sally, I am always surprised at how easy it is too 🙂 glad your little man liked them. Ax

  5. posted by laura on June 24, 2013

    any other ideas for what to put inside? the vegemite i find in the states doesn’t seem too healthy

    • posted by Allie on June 24, 2013

      Hi Laura, I made a caramelised onion, thyme and cheese one recently, and I have also made a tomato paste/tomato basil, cheese and ham. You can be as creative as you like really 🙂 Ax

  6. posted by laura on June 25, 2013

    thank you so much! I’ll try ham and cheese first since she likes Canadian bacon, I’m trying to get her to eat more veggies….how do you get a 19 month old to eat veggies besides pasta sauce? I thought I did everything right by nursing (still am) and making her baby food, but at least she’ll taste them.

    • posted by Brylee Snell on July 26, 2021

      I peeled and finely grated 1 zucchini. Squeezed out the juice! and rubbed the zucchini in at the same time as the butter. Hidden vegetable trick!

  7. posted by laura on June 25, 2013

    sorry, one more question…if I want to make a breakfast one with eggs, cheese, and canadian bacon, should I cook the egg (scramble) prior to baking? THanks again

  8. posted by Jess on February 11, 2014

    What a fantastic recipe! I have been cooking your recipes for nearly 2 years, and only discovered this one today. Wow! A cheesy mite one for the 2.5 yr old and a pizza one for me with tomato paste, salami and olives. I was planning on them going in the daycare lunchbox tomorrow, but doubt they’ll last till then.
    Thanks again for another tasty delight Allie.

  9. posted by Erica on April 22, 2015

    Would this work as a gluten free recipe?

  10. posted by Erin on February 13, 2016

    Hi, just after some tips with this for the novice baker. I have never made bread or pastry before but this sounded so easy, however it came out quite chewy. I liked it, but my toddlers struggled getting through it. I think I might have over-kneaded it (is that a thing?) as the pastry was dry and I was trying to get it to stick together. Should I have maybe added a little more butter or a little more milk instead? Or might I have used too much cheese? It was a really hot day, does that affect it? Any other ideas? Thank you.

    • posted by Erin on April 7, 2016

      Over-kneeding will make it tough, you are correct. This dough is similar to scone dough – the trick with scones is to only mix until just combined, so I would guess this is the same. Have you tried again?

  11. posted by KATIE on March 21, 2016


  12. posted by Tasha on June 10, 2016

    Bake in one complete roll?? Then tear apart or bake as individual scrolls? Thanks 🙂

  13. posted by Shell on June 12, 2016

    I am with Erin – mine came out dry as well – and did not looklikeur pic . Also assume there is a step to glaze at end and post bake cut through? It reads like still in log form . Keen to get it right Cheers


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