Cheesymite Scrolls

Serves: 24 rolls


Dough recipe

  • 1 cup milk, lukewarm
  •  ⅓ cup milk, lukewarm
  •  3 tablespoons melted butter – using 15ml measure – can use oil
  •  4 cups of flour
  •  1 teaspoon sugar
  •  1½ teaspoons salt
  •   2¼ teaspoons yeast – or a bread maker yeast packet

Filling ingredients

  • 2 cups grated mozzarella and cheddar cheese mixture
  •  3 tablespoons Vegemite
  •  milk for brushing top of Cheesymite Scrolls


  1.  Place ingredients, in the order listed, into your bread machine and select the dough program. Should take about 90 minutes to complete the dough cycle.
  2.  Preheat oven to 200°C/400°F. Cut the dough in half, and roll out each half of the yeast dough into 2 rectangles, about 1cm thick. Do the next steps to both pieces of dough. 1cm thick dough will give you 12 pieces, ½cm thick dough will make 24 Cheesymite Scrolls.
  3.  Spread the Vegemite thinly over the yeast dough, leaving a 1cm border around the dough, Vegemite free.
  4.  Sprinkle the cheese over the Vegemite. Roll up the yeast dough firmly until you have a dough log. Start to roll along the long side of the rectangle.
  5.  Using a sharp knife, cut the ends off the log and start to cut every 3cm along the dough log. Place the round scrolls on a greased baking sheet. Some people like to keep the Cheesymite Scrolls closely baked together, but I like perfectly round scrolls, so keep them a few centimetres apart from each other. Put a pinch of cheese on top of the Cheesymite Scroll. You can cover with cling wrap and place in a warm place for about 45 minutes, allowing the dough to rise further. This is optional, especially if you’re pressed for time, but makes for a better scroll.
  6.  Brush the Cheesymite Scrolls with milk. Bake for 15-20 minutes, or until they are golden brown. Allow to cool and enjoy.