There’s something distinctively Australian about the aroma of freshly baked Vegemite scrolls wafting through the kitchen. Growing up in my grandmother’s farmhouse outside of Melbourne, Saturday mornings meant one thing: watching her skilled hands transform simple ingredients into these savory, swirled delights. While fancy culinary school techniques have their place, there’s something magical about these humble scrolls that captures Australia’s unpretentious food culture in every bite.
The Story Behind Vegemite Scrolls 📖
Vegemite scrolls represent Australian ingenuity at its finest. After Vegemite’s introduction in 1922, clever home bakers began incorporating this distinctively Australian spread into baked goods. What started as a practical way to use pantry staples evolved into a beloved national treat found in bakeries and home kitchens across the country. Regional variations exist—families in Queensland often add a sprinkle of dried herbs, while Tasmanians might incorporate a bit of local honey into the dough for balance.
Essential Ingredients 🧾
The beauty of Vegemite scrolls lies in their simplicity. You’ll need:
- 2 cups (250g) bread flour
- 1 packet (7g) active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1 cup (240ml) warm water (approximately 110°F/43°C)
- 1-2 tablespoons Vegemite (adjust to taste)
- 200g (2 cups) vintage or sharp cheddar cheese, grated
The bread flour provides structure, but if unavailable, all-purpose flour works in a pinch—though your scrolls won’t have quite the same chewy texture. For the cheese, vintage cheddar delivers the perfect punch to balance Vegemite’s intensity. If you’re making these for Vegemite newcomers, start with just 1 tablespoon of the spread, thinly applied.
Step-by-Step Instructions 📝
- Combine the flour, yeast, salt, and sugar in a large mixing bowl.
- Make a well in the center and pour in the olive oil and warm water.
- Mix until a shaggy dough forms, then turn onto a floured surface.
- Knead for 6-8 minutes until smooth and elastic. The dough should spring back when poked gently.
- Place in an oiled bowl, cover with a damp cloth, and let rise for 1 hour in a warm spot until doubled.
- Preheat your oven to 200°C (390°F) and line a baking tray with parchment.
- On a floured surface, roll the dough into a rectangle about 30cm x 40cm (12″ x 16″), keeping thickness around 0.5cm.
- Warm the Vegemite slightly (15 seconds in the microwave) and spread thinly over the dough, leaving a 3cm border along one long edge.
- Sprinkle the grated cheese evenly over the Vegemite.
- Starting from the long edge without the border, roll the dough into a tight log.
- Cut into 10 even pieces and place on the prepared tray, cut-side up.
- Bake for 18-20 minutes until golden brown and the cheese is bubbling.
Chef’s Note: The key to perfect Vegemite scrolls is balance. The yeast dough should be pillowy but structured, the Vegemite applied with restraint, and the cheese generous enough to mellow the saltiness. This trio creates the perfect harmony that makes these scrolls irresistible.
Chef’s Secret Techniques 🤫
The most common mistake I see with Vegemite scrolls is applying the spread too thickly. Remember, Vegemite isn’t like American peanut butter—it’s intensely flavored and should be used sparingly, especially for novices. I warm mine slightly before spreading, which makes it easier to achieve that thin, even layer.
For extra flavor complexity, try adding a teaspoon of seeded mustard mixed into your Vegemite, or sprinkle a pinch of dried thyme over the cheese layer. Both additions complement the savory profile beautifully without overpowering the classic taste.
Serving & Presentation Tips 🍽️
These scrolls are magnificent straight from the oven when the cheese is still molten and the exterior crisp. For breakfast, I serve them alongside crispy-skin barramundi for a true Aussie surf-and-turf morning feast. For afternoon tea, they pair wonderfully with an authentic Caprese salad for a cross-cultural delight.
While some might consider pairing these with Moroccan harira or Roman carbonara, I find they shine brightest alongside simpler fare like Alsatian pizza for a global bread basket that celebrates rustic baking traditions.
Like my grandmother always said as she pulled a tray of these golden scrolls from the oven: “Food made with love tastes better.” I hope these humble scrolls bring a taste of Australia to your kitchen, wherever you might be baking today.