Vegemite Cheese Pinwheels

Cheese and Vegemite Scrolls, affectionately known as Cheesymite Scrolls, are an iconic Australian treat cherished by young and old alike. These delightful, savory rolls are perfect for lunchboxes, quick snacks, or even a light breakfast. What makes them truly special – and incredibly simple to prepare – is the use of a revolutionary two-ingredient dough, eliminating the need for yeast and lengthy proofing times. This means you can whip up a batch of these soft, fluffy, and flavor-packed scrolls in record time, bringing a taste of authentic Aussie comfort food right into your home kitchen.

There’s something uniquely comforting about a freshly baked Cheesymite scroll. The golden-brown exterior, the soft, pillowy texture within, and that unmistakable burst of salty Vegemite and melted cheddar cheese create a flavor experience that is quintessentially Australian. While these irresistible baked goods are a staple in bakeries across the continent, you might be surprised to learn just how effortlessly you can recreate them in your own kitchen. Forget complex recipes or intimidating yeast work; this recipe simplifies the process dramatically, making it accessible for even the most novice bakers.

The secret to these quick and easy scrolls lies in the ingenious two-ingredient dough. This culinary marvel requires only Greek yogurt and self-raising flour, meaning no yeast, no waiting for the dough to rise, and significantly less fuss. It’s a game-changer for anyone looking to enjoy homemade baked goods without the time commitment often associated with traditional bread-making. This dough delivers consistently soft and airy results, perfect for capturing the essence of a classic Cheesymite scroll.

Beyond their ease of preparation, these scrolls are a fantastic addition to any family’s meal rotation. They are a firm favorite for school lunchboxes, providing a wholesome and exciting alternative to standard sandwiches. They also make excellent after-school snacks, fueling hungry kids (and adults!) until dinner. Plus, they freeze exceptionally well, allowing you to prepare a large batch and have convenient, ready-to-eat portions available whenever you need them. Simply thaw and warm for a delicious treat!

Feeling adventurous, or perhaps you’re short on time and want to explore other quick options? If making your own dough from scratch isn’t on the cards today, consider trying these equally delicious Vegemite and Cheese Pinwheels, which utilize convenient frozen puff pastry for an even faster solution.

Why You’ll Adore This Recipe

• **Effortlessly Quick & Easy:** Say goodbye to long proofing times. This recipe is designed for maximum flavor with minimal effort, making it ideal for busy weekdays or last-minute cravings.
• **Simple, Everyday Ingredients:** You likely have most of what you need in your pantry and fridge already. No obscure ingredients or specialty stores required!
• **Kid-Friendly Favorite:** These scrolls are universally loved by children, making them a fantastic addition to lunchboxes or a rewarding after-school snack. They’re also a great way to introduce younger family members to the joys of cooking.
• **Perfect for Meal Prep:** Their freezer-friendly nature means you can bake a big batch and enjoy fresh scrolls throughout the week or month, saving you time and effort down the line.
• **Versatile & Adaptable:** While the classic Vegemite and cheese combination is unbeatable, the two-ingredient dough base is incredibly versatile, opening up a world of other savory (or even sweet!) filling possibilities.
• **Budget-Friendly:** Made with basic, affordable ingredients, these homemade scrolls are a cost-effective alternative to store-bought bakery items.

Understanding Cheesymite Scrolls: An Aussie Staple

Cheesymite scrolls are more than just a snack; they are a beloved institution in Australian culture, found in nearly every bakery, cafe, and supermarket deli section across the country. Essentially, they are soft, rolled bread treats, akin to a savory cinnamon roll, but filled with the distinctive, intensely savory spread, Vegemite, and generous amounts of melted cheese. The dough is rolled into a spiral, resembling a scroll or a snail shell, before being baked to golden perfection. The result is a wonderfully soft, slightly chewy bread infused with that unique umami-rich Vegemite flavor, perfectly complemented by the creamy, salty goodness of cheddar cheese. It’s a flavor combination that evokes nostalgia for many Australians and offers a delightful culinary adventure for those new to the Vegemite experience.

The Magic Behind Two-Ingredient Dough

This recipe hinges on the incredible simplicity and effectiveness of two-ingredient dough. Unlike traditional bread recipes that rely on yeast for leavening, this dough uses the reaction between an acid (Greek yogurt) and a base (baking powder, which is present in self-raising flour or can be added to plain flour). When these two components mix, they produce carbon dioxide bubbles, which cause the dough to rise quickly and become light and fluffy during baking. This innovative approach means:

• **No Yeast Required:** You don’t need to worry about activating yeast, checking its freshness, or waiting for hours of proofing.
• **Instant Dough:** The dough comes together in minutes, ready for shaping almost immediately.
• **Consistently Soft Texture:** The yogurt adds moisture and tenderness, resulting in a beautifully soft crumb that is perfect for scrolls.
• **Foolproof Baking:** It’s incredibly forgiving, making it ideal for beginners or anyone looking for a stress-free baking experience.

Essential Ingredients for Your Cheesymite Scrolls

Crafting these delicious scrolls requires just a handful of straightforward ingredients:

• Greek Yogurt: This is the secret weapon for our no-yeast dough. Use plain, full-fat Greek yogurt for the best results. Its acidity reacts with the leavening agent in the flour, while its thickness contributes to the dough’s structure and moisture. Avoid flavored or low-fat yogurts, as they can alter the dough’s consistency and flavor.
• Self-Raising Flour: This pre-mixed flour already contains a leavening agent (baking powder) and a small amount of salt, simplifying the dough preparation process. If you don’t have self-raising flour on hand, don’t worry! You can easily create your own by mixing all-purpose (plain) flour with baking powder. The general rule is to add 2 teaspoons of baking powder for every cup of plain flour. So, for 1 ½ cups of flour, you’d use 3 teaspoons of baking powder. Be sure to whisk them together thoroughly before adding to the yogurt.
• Vegemite: The iconic Australian savory spread. Vegemite is a thick, dark brown food paste made from leftover brewers’ yeast extract. It’s known for its extremely salty, slightly bitter, and malty flavor profile, packed with umami. For Australians, it’s a taste of home. For those unfamiliar, it’s a unique and acquired taste, but essential for an authentic Cheesymite scroll.
• Shredded Cheddar Cheese: A classic pairing with Vegemite. Cheddar cheese melts beautifully and provides a lovely tangy, salty counterpoint to the rich Vegemite. Medium or sharp cheddar works best. You can shred your own from a block for superior flavor and melt, or use pre-shredded varieties for convenience. Don’t be shy with the cheese – it adds incredible flavor and texture!

Vegemite Alternatives: A Note from an Aussie Enthusiast

As an Aussie, I’ll admit I’m fiercely loyal to Vegemite! Its distinct flavor profile is hard to replicate perfectly. However, I understand that it might not be readily available everywhere, or perhaps you’re keen to explore other options. If you absolutely must use an alternative, spreads like Marmite (UK/NZ version, slightly different flavor), Mightymite, Ozemite, or Promite can be used. Each has its own unique nuances, but they all offer a similar savory, yeasty character. While they won’t replicate the exact taste of an authentic Cheesymite scroll, they will still yield a delicious savory scroll. Just be prepared for a slightly different flavor experience!

Step-by-Step Guide: Crafting Your Own Cheese and Vegemite Scrolls

Follow these detailed instructions to create perfectly fluffy and flavorful Cheese and Vegemite Scrolls:

1. **Prepare Your Baking Environment:** Begin by preheating your oven to 180°C / 350°F. This ensures the oven is at the optimal temperature when your scrolls are ready to bake. Line a large baking tray with either a silicone baking mat or baking paper. This prevents sticking and makes for easy cleanup.
2. **Initiate the Dough:** In a medium-sized mixing bowl, place your Greek yogurt. Give it a quick stir to ensure it’s smooth. Add 1 cup of self-raising flour (or your plain flour/baking powder mix) to the yogurt and stir with a spoon or spatula until just combined. The mixture will look shaggy and somewhat crumbly at this stage.
3. **Form the Dough Ball:** Gradually add the remaining ½ cup of self-raising flour, a little at a time, mixing after each addition. Continue to mix until the dough starts to come together and form a cohesive ball. The exact amount of flour needed can vary slightly depending on the moisture content of your yogurt, so add it cautiously until the dough is manageable.



4. **Knead the Dough to Perfection:** Lightly flour a clean work surface. Tip the dough ball onto this floured surface. Knead the dough gently with your hands for about 1 to 2 minutes. The dough is ready when it feels smooth, elastic, and no longer sticky to your hands or the surface. If it’s still too sticky, add a very small amount of flour and continue kneading. Be careful not to over-knead, as this can make the scrolls tough.



5. **Roll and Fill:** Using a rolling pin, roll the dough out into a rough rectangular shape, approximately 30cm x 20cm (12 inches x 8 inches) and about 5mm (¼ inch) thick. Don’t worry if it’s not a perfect rectangle; a rustic shape is perfectly fine! Next, spread the Vegemite evenly over the entire surface of the dough, leaving a small border (about 1cm or ½ inch) along one of the longer edges. This helps seal the roll. Finally, generously sprinkle the shredded cheddar cheese over the Vegemite layer.



6. **Roll and Slice:** Starting from the longer edge opposite the border you left, carefully and tightly roll the dough into a log. A tight roll is key to achieving those beautiful spiral scrolls. Once rolled, use a sharp knife or a piece of unflavored dental floss to cut the log into 8 equal pieces. For even pieces, it’s often easiest to cut the log in half first, then cut each half in half, and then cut each quarter in half again.
7. **Arrange and Bake:** Place the cut scroll pieces onto your prepared baking tray. Ensure there’s a little space between each scroll to allow for some expansion during baking. For an extra cheesy top, sprinkle a little more shredded cheese over each scroll. Transfer the baking tray to the preheated oven and bake for 10-15 minutes, or until the cheese is beautifully melted and bubbly, and the dough is golden brown and cooked through. The scrolls should feel firm to the touch.



8. **Cool and Serve:** Once baked, remove the scrolls from the oven and carefully transfer them to a wire rack to cool slightly. While delicious warm, allowing them to cool for a few minutes helps them set and makes them easier to handle.

Storage and Reheating Advice

To keep your Cheese and Vegemite Scrolls fresh and delicious:

• **Room Temperature:** Once completely cooled, store the scrolls in an airtight container at room temperature for up to 1 day.
• **Freezing:** For longer storage, these scrolls freeze beautifully. Place fully cooled scrolls in a freezer-safe bag or airtight container, ensuring they are separated by parchment paper to prevent sticking. They can be frozen for up to 3 months.
• **Reheating:** To reheat from frozen, simply place them in a preheated oven at 160°C (325°F) for 5-10 minutes, or until warmed through. Alternatively, microwave them for 30-60 seconds, though the texture may be slightly softer.

Top Tips for Perfect Scrolls Every Time

• **Master the Two-Ingredient Dough:** For an in-depth understanding and troubleshooting guide, be sure to check out my comprehensive two-ingredient dough guide. It covers all the tips and tricks for achieving the perfect dough consistency.
• **Work Swiftly with the Dough:** Two-ingredient dough tends to become stickier the longer it sits at room temperature. Once you’ve achieved the desired smooth, non-sticky consistency, proceed quickly to roll it out, spread your fillings, and roll it up. Speed is your friend here!
• **Embrace Imperfection:** Don’t get hung up on achieving a perfectly symmetrical rectangle when rolling out the dough. A rustic, slightly uneven shape will still result in delicious scrolls. Just aim for a relatively even thickness.
• **Room Temperature Vegemite is Key:** If you store your Vegemite in the fridge, take it out at least 30 minutes before you plan to use it. Room temperature Vegemite will spread much more easily and evenly over the dough, preventing tearing.
• **Tight Roll, Even Cuts:** Roll the dough up as tightly as possible to ensure well-defined spirals in your scrolls. For cutting into 8 equal pieces, a clever trick is to cut the entire log in half first, then cut each half in half, and finally cut each of those quarters in half. This method helps ensure more uniform scroll sizes.
• **Don’t Overmix:** When combining the flour and yogurt, mix until just combined. Overmixing can develop the gluten too much, leading to tougher scrolls.
• **Preheat Your Oven Properly:** A correctly preheated oven ensures even baking and a beautiful golden crust. Give your oven enough time to reach the target temperature before placing the scrolls inside.

Serving Suggestions for Your Scrolls

These Cheese and Vegemite Scrolls are wonderfully versatile:

• **Lunchbox Hero:** Pack them warm or cold in school or work lunchboxes for a savory and satisfying meal.
• **Afternoon Snack:** Perfect with a glass of milk or juice to curb hunger between meals.
• **Light Breakfast:** Enjoy one or two with a cup of coffee or tea for a quick and easy breakfast on the go.
• **Party Platter:** Cut them into smaller, bite-sized pieces for an Australian-themed appetizer at your next gathering.
• **Alongside Soup:** Serve them warm as a delightful accompaniment to a bowl of hearty soup or stew.

Frequently Asked Questions (FAQ)

Here are some common questions about making Cheese and Vegemite Scrolls:

Q: Can I make the dough ahead of time?
A: While two-ingredient dough is best used immediately for optimal texture, you can prepare it a few hours in advance and store it, tightly wrapped, in the refrigerator. However, it might become slightly stickier and require a bit more flour when you’re ready to roll it out.

Q: My dough is too sticky/too dry. What should I do?
A: If your dough is too sticky after kneading for a minute or two, add a very small amount (half a tablespoon at a time) of additional flour and continue to knead until it’s smooth and no longer adhering to your hands. If it’s too dry and crumbly, add a tiny bit (half a teaspoon) of Greek yogurt and knead until it comes together.

Q: Can I use different fillings?
A: Absolutely! This two-ingredient dough is incredibly versatile. For savory options, try ham and cheese, pizza sauce and pepperoni, or herbs and garlic butter. For a sweet treat, cinnamon sugar and butter (like a classic cinnamon roll) is a fantastic choice.

Q: Is Vegemite suitable for vegetarians?
A: Yes, traditional Vegemite is a vegetarian and vegan-friendly product, as it is derived from yeast extract. This recipe, using Greek yogurt and cheese, is vegetarian.

Q: How do I know when the scrolls are fully cooked?
A: The scrolls should be golden brown on top and feel firm to the touch. The cheese should be melted and lightly bubbling. If they look pale, give them a few more minutes in the oven.

More Two-Ingredient Dough Recipes to Explore

Once you’ve mastered these scrolls, dive into the wonderful world of two-ingredient dough with these other fantastic recipes:

• Garlic Knots
• Supreme Pizza
• Cinnamon Sugar Pretzel Bites {No Yeast}
• No Yeast Homemade Cinnamon Rolls
• Ham and Cheese Scrolls
• OR see all Two Ingredient Dough Recipes

Discover More Authentic Aussie Recipes

If you’re loving a taste of Australia, here are some other classic recipes to try:

• Chewy Anzac Biscuits
• Easy Curried Sausages
• Healthy Chocolate Crackles
• Honey Joys

If you’ve made these **Cheese and Vegemite Scrolls** I’d absolutely love to hear how you enjoyed them! Please take a moment to leave a comment and a star rating below to share your experience.

You can also **FOLLOW ME** on **FACEBOOK, INSTAGRAM and PINTEREST** to keep up to date with more delicious recipes and kitchen inspiration!

📋 RECIPE

Cheese and Vegemite Scrolls

Yield:
8 scrolls

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Cheese and Vegemite Scrolls (or Cheesymite Scrolls) are an Aussie favourite! These light and fluffy scrolls are made from two ingredient dough (no yeast) and are super quick and easy to prepare. Great for lunch boxes or after school snacks.

Ingredients

• 1 cup Greek Yoghurt
• 1 ½ cups Self-Raising Flour + more for dusting (see note 1)
• 2 tbsps Vegemite
• ½ cup Shredded Cheddar Cheese + extra for sprinkling on top

Instructions

1. Preheat the oven to 180C / 350F and line a baking tray with a silicone mat or baking paper.
2. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
3. Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold its shape and is not sticking to your hands or the surface.
4. Roll the dough into a rectangle shape, spread Vegemite on top then sprinkle over the cheese.
5. Roll the dough up tight, then cut into 8 equal pieces. Spread the pieces out onto a baking tray, keeping a bit of space between each one to allow some room for rising. Sprinkle a little cheese on top of each scroll, then place in the oven for 10-15 minutes or until the cheese is melted and the dough is golden and cooked through.
6. Place scrolls on a wire rack to cool.

Notes

Flour

• If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. The conversion is 1 cup of flour to 2 teaspoons of baking powder. So if you use 1 & ½ cups of flour for your dough, you’ll need 3 teaspoons of baking powder.

Cooking Tips

• Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!

• You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature so once you have the right consistency roll it out, load it up and roll it up.
• Don’t worry too much about getting a perfect rectangle shape. I certainly never do. Just roll it out as much as you can then top it with vegemite and cheese.
• If you keep your vegemite in the fridge, bring it to room temperature before spreading. This will ensure it spreads easier.
• Roll it up as tightly as possible and try to cut it into 8 even parts. This is easier to do if you cut the roll in half first, then half again, and again.

Storing

• Once cooled completely, store in an airtight container at room temperature for a day, or freeze for up to 3 months.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 138Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 498mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 7g