Cheesymite Scroll is an Australian bakery classic — a spiral-shaped yeasted bread roll filled with Vegemite and melted cheese, the savory cousin of the cinnamon roll. Found in every Australian bakery and school canteen, it is the after-school snack of every Australian child, the marriage of two Australian icons (Vegemite and cheese) in a soft, warm, spiraled bun.
The Cheesymite Scroll is an Australian bakery invention — a yeasted bread dough, spread with Vegemite and sprinkled with cheese, rolled up (like a cinnamon roll) and baked. The name 'Cheesymite' combines 'cheese' and 'Vegemite.' It is a staple of Australian bakeries (Baker's Delight chain popularized it), school canteens, and home baking. It is uniquely Australian — the combination of Vegemite (the national spread) and melted cheese in a bread roll is something no other country does. Every Australian child has eaten a warm Cheesymite scroll.
A warm, soft, golden spiral of bread, each coil separated by a dark smear of Vegemite and a streak of melted cheese. The bread is pillowy soft; the Vegemite is salty and intensely savory; the cheese is stringy and rich. Pull it apart coil by coil; eat it warm. It is the most Australian after-school snack there is.
The dough is a simple white bread dough (flour, yeast, milk, butter, salt), rolled into a rectangle, spread thinly with Vegemite (thinly is key — too much is inedible), sprinkled with grated cheese, then rolled up tightly (like a log), cut into slices, and baked cut-side up. The scrolls should be baked until the cheese on top is dark golden and the bread is soft inside.
Variations
Some add less Vegemite (for kids); some add extra cheese on top; some use different bread dough; the scroll size varies.
On the Palate
Where Cheesymite Scroll sits in the Australian flavor cloud
Ingredients
Serves 8How it's made
8 steps · 1 hour active + 1 hour waiting
- 160 min
Make dough: combine 500 g flour, 7 g active dry yeast, 1 tsp salt, 300 ml warm milk, and 40 g melted butter; knead 8 minutes; rise 1 hour.
- 25 min
Roll the dough to a 30x40-cm rectangle.
- 33 min
Spread 50 g Vegemite thinly over the dough.
Watch outSpread the Vegemite in the thinnest possible film — laid on thick it's overpoweringly salty and bitter, and the scroll is inedible.
- 43 min
Sprinkle 200 g grated tasty cheese over.
- 55 min
Roll up tightly from the long side into a log.
Watch outRoll the log tight with no air gaps — a loose roll unwinds in the oven and the spiral falls open.
- 65 min
Cut into 8 slices; place cut-side up on a lined tray.
- 730 min
Rest 30 minutes.
- 820 min
Bake at 200°C for 20 minutes until golden.
Watch outBake until the cheese on top is dark golden and set — pale cheese means the crumb inside is still doughy.
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