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Smoked Cheddar & Vegemite Scrolls

Preparation Time30 mins
Cook Time25 mins


550g self-raising flour
2 tsp baking powder
1⁄4 tsp salt
400g Greek yoghurt (or dairy-free alternative)

40g unsalted butter
40g plain flour
1 cup milk
½ cup vegemite
400g smoked cheddar, grated


Preheat oven to 160°C and line a 20cm x 30cm baking tray with baking paper.

For dough, place flour, baking powder, salt and yoghurt in the bowl of an electric mixer fitted with a dough hook and knead for 5 minutes until dough comes together and is smooth. Cover and rest for 15 minutes.

For the filling, make a vegemite bechamel by melting butter in a saucepan over medium-low heat. Add flour and cook, stirring, for 2-3 minutes until mixture turns a light golden colour. Gradually stir in milk while whisking, until you have a smooth sauce. Increase heat to medium and bring to a gentle simmer, stirring constantly, until thickened. Add vegemite and whisk until evenly dispersed into the bechamel. Remove from heat, cover and place in the fridge to cool.

Roll out dough onto a lightly floured bench into a rough 30cm x 40cm rounded rectangle shape. Spread the vegemite bechamel evenly onto the dough, covering it entirely. Sprinkle evenly with 300g of the cheddar. Roll up the dough along the long edge so you have one long log. Cut into 12 even slices. Place scrolls onto baking tray, cut-side-up, spaced out to ensure the scrolls aren’t touching, so they will have room to rise. Place a mound of the remaining cheddar onto the top of each scroll until you have used it all up.

Bake scrolls for 25 minutes until risen, the cheese has melted and is lightly golden. Serve warm.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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