These Thermomix cheese and vegemite scrolls are delicious, filling and perfect for school lunches. For non vegemite lovers and UK readers, marmite works equally well!

These might not look as symmetrical as the ones in Bakers Delight, but they taste amazing and are far cheaper.

For UK readers, marmite works just as well! In Australia, the marmite we know and love is labelled our mate. You can find it in the British section of Coles or Woolies in amongst the monster munch, PG Tips and mushy peas!

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Step-by-Step Directions
To Make Ahead and Freeze
📖 Recipe
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Comments

Step-by-Step Directions

Make the dough in the Thermomix and let it rise. Once the dough has risen, knock it back and roll into a rectangle shape.
Spread over a generous amount of vegemite then scatter with cheese.
Roll it up like a sausage and cut into eight equal portions.
Place the cut side up onto a baking tray and bake in the oven for 20 minutes until nice and golden and hollow when tapped.

To Make Ahead and Freeze

These Cheese and Vegemite Scrolls can be frozen after baking and will keep for up to two months in the freezer. Store in an airtight container or ziplock back and don't forget to write the date on it.

📖 Recipe

Cheese & Vegemite Scrolls on greaseproof paper

Thermomix Cheese & Vegemite Scrolls

Vicki Newton

These scrolls are a breeze to make and perfect for lunch box fillers and after school snacks.

4.45 from 9 votes

Print Recipe Pin Recipe

Prep Time :10

Cook Time :20

Rise Time :1

Total Time :1 30

Servings :8

Ingredients

500 g bakers flour
300 g lukewarm water
7 g sachet dried yeast
1 tablespoon olive oil
¼ teaspoon salt
4 tablespoons Vegemite
200 g cheddar cheese, plus extra for sprinkling on top

Instructions

Add the lukewarm water, yeast, flour, olive oil and salt to the Thermomix bowl. Mix for 6 sec/speed 6, then knead for 2 min/dough setting.
Turn the dough onto a lightly floured surface and shape into a ball. Place in a greased bowl, cover, and leave in a warm place for 1 hour or until doubled in size. Once risen, knock back and roll out into a rectangle about 5mm thick.
Preheat the oven to 200°C/400°F (180°C fan) and line a baking tray with baking paper.
Spread with Vegemite, sprinkle with cheese, then roll up from the shorter side into a log.
Cut into 8 portions and place cut side up, leaving a small gap between each (see step-by-step photos in the post). Sprinkle with cheese and bake for 15-20 minutes, or until golden. They should sound hollow when tapped.
Cool on a wire rack before serving.

Notes

Storage: Let them cool completely before storing in an airtight container at room temperature for a couple of days or in the freezer for 3 months.