Quick no yeast cheesy Vegemite scrolls 9



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Looking for a quick breakfast or afternoon meal but don’t want to wait for it? These cheesy Vegemite scrolls are quick because they have no yeast in them.

The grandies will love them too!


  • 2.5 cup(s) wholemeal self-raising flour   
  • 2 tsp baking powder   
  • Light canola spread   
  • 275 ml skim milk   
  • 1.5 tbsp Vegemite   
  • 120g extra light cheddar cheese   


  1. Preheat oven to 220°.
  2. Sift flour, baking powder and ½ tsp salt into a bowl then rub through canola spread.
  3. Stir in enough milk to make a soft dough and knead gently on a lightly floured surface. Roll to form a 40cm x 25cm rectangle.
  4. Spread Vegemite over the dough, then sprinkle over cheese. Roll up on the longer side to keep the cheese in. Cut into 12 even slices and place on a non-stick baking tray sprayed with oil. Make sure that scrolls are not touching.
  5. Bake in preheated oven for approximately 10 minutes, or until golden brown and cooked.


  • These rolls can be stored in the fridge for 1-2 days and can be served hot or cold. You can freeze for up to three months.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Basically cheese scones with some vegemite in them. Unless you’re going to heat them up I don’t think they’d be great after the first day!

  2. I’d be putting butter in instead of said spread, butters better for you!

    2 REPLY
    • Considering the recipe is very similar to old fashioned scones, for 2 1/2 cups of flour, I would use 200 grams of butter, if you’re doing a less fat deal, try 100 grams and add a little water (about 1/4 cup) to the milk with a squeeze of lemon juice, until it is a soft dough. It doesn’t give a measurement of oil in the recipe. I have made a very similar recipe with organic spelt flour and they were light and lovely

  3. Yes vegemite is made from yeast BUT you are not waiting for the proving process.

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