Can I make these scrolls ahead of time?
Yes, you can prepare the dough and assemble the scrolls, then refrigerate them for up to 12 hours before baking. Let them come to room temperature for about 15 minutes before baking.
BREAKFAST
Vegemite and Cheese Scrolls: Savory Australian Breakfast Pastries
These savory Vegemite and Cheese Scrolls are a beloved Australian breakfast or snack, featuring fluffy dough swirled with the iconic salty spread and melted cheese. They are perfect for a unique and flavorful start to your day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine 2 cups of self-rising flour and 1/2 teaspoon of salt. Gradually add 1 cup of milk, mixing until a soft, slightly sticky dough forms. Turn the dough out onto a lightly floured surface.
02
Knead the dough gently for 2-3 minutes until it is smooth. Roll the dough into a rectangle approximately 12 inches by 9 inches.
03
Evenly spread 2 tablespoons of Vegemite over the entire surface of the dough rectangle, leaving a small border on one long edge. Sprinkle 1 cup of grated cheddar cheese over the Vegemite.
04
Starting from one long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 8 equal slices, each about 1.5 inches thick.
05
Place the scrolls cut-side up on a baking sheet lined with parchment paper, leaving a little space between each. Brush the tops of the scrolls with 1 tablespoon of melted butter.
06
Bake the scrolls in a preheated oven at 375°F/190°C for 20-25 minutes, or until golden brown and cooked through.
About This Recipe
These savory Vegemite and Cheese Scrolls are a beloved Australian breakfast or snack, featuring fluffy dough swirled with the iconic salty spread and melted cheese. They are perfect for a unique and flavorful start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of garlic powder to the dough or a sprinkle of dried herbs over the cheese before rolling. Ensure your Vegemite is spread thinly and evenly for balanced flavor.
Easy Substitutions
If self-rising flour is unavailable, use 2 cups of all-purpose flour mixed with 3 teaspoons of baking powder and 1/2 teaspoon of salt. For a milder flavor, use Marmite instead of Vegemite. Any good melting cheese like mozzarella or Colby can replace cheddar.
Storage & Reheating
Store leftover scrolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a microwave for 30-60 seconds or in a 300°F/150°C oven for 5-7 minutes until warmed through.
Serving Suggestions
Serve these Vegemite and Cheese Scrolls warm, straight from the oven. They are excellent on their own for breakfast or as a savory snack. Pair them with a cup of hot tea or coffee for a truly Australian experience. They also make a great addition to a packed lunch.
Common Mistakes
Overworking the dough can lead to tough scrolls; knead just until combined. Spreading too much Vegemite can make the scrolls excessively salty; a thin layer is sufficient. Not rolling the dough tightly enough can result in scrolls that unravel during baking. Forgetting to brush with butter can lead to a drier crust.
Frequently Asked Questions
Is Vegemite very salty?
Yes, Vegemite is known for its very salty and umami flavor. A little goes a long way, especially in baking.
Can I freeze these scrolls?
Yes, baked and cooled scrolls can be frozen for up to 1 month. Thaw at room temperature and reheat as desired.
MORE TO KNOW
The key to light and fluffy scrolls is not to overwork the dough. Self-rising flour already contains leavening agents, so a gentle knead is all that's needed to bring it together. When spreading the Vegemite, a thin, even layer prevents any single bite from being too overpowering. Rolling the dough tightly ensures the scrolls hold their shape and create beautiful swirls.
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