Thermomix Cheese and Vegemite Scrolls

My kids love these Vegemite and Cheese Scrolls. And I love how easy they are to make thanks to the Thermomix dough function!

They are perfect for lunch boxes, after-school snacks, picnics or even as an on-the-go breakfast.

I like to use a milk bread to make these scrolls - it makes the scrolls really light and fluffy. I also use this milk bread to make my Thermomix Garlic Bread and Thermomix Cheese and Bacon Rolls.

These scrolls also freeze really well, making them perfect for batch cooking. Then you can just grab one out of the freezer to pop in lunch boxes when you need.

This recipe uses the following ingredients. Exact quantities can be found in the recipe card at the bottom of the post.

• Milk - the milk helps make the bread really soft and fluffy. You can substitute with water but the bread won't be as soft.
• Instant yeast - this recipe uses instant yeast, which doesn't require sugar to activate it. If you are using a different type of yeast, such as fresh yeast, then read this article to learn how to substitute it. This recipe calls for two teaspoons of yeast - if you have sachets, then one 7g sachet is fine.
• Sugar
• Flour - bread flour is generally considered the best flour for baking bread because of its higher protein content. This helps create gluten, which creates chewiness in bread. However, for this recipe I usually just use good quality plain flour (all purpose flour).
• Salt - this not only gives flavour to your dough, but it also strengthens it.
• Olive oil - helps to tenderise the dough and give it some extra stretchiness.
• Vegemite
• Cheese - I use cheddar, but you could substitute with hard mozzarella or other cheeses if you wish. A packet of shredded pizza cheese from the supermarket works fine too.

How to make Cheese & Vegemite Scrolls

There are a few steps to making these scrolls:

• Make the bread dough
• Proof the bread dough
• Assemble the scrolls
• Second proofing of the scrolls
• Bake the scrolls

Full instructions with exact steps can be found in the recipe card at the bottom of this post.

Step 1: Make the dough

The Thermomix makes light work of making bread dough, doing all the kneading for you.

Start by adding the milk, yeast and sugar and mixing over a low heat. Then you just add the flour, salt and olive oil and let the Thermomix do all the hard work.

Note that the dough for this is quite sticky (see the photo above). Much more sticky than you would expect from pizza dough or normal Thermomix bread. Once it has proofed it will be less sticky.

Step 2: Proof the dough

Now it's time to proof the dough. To do this, place it in a large, lightly oiled bowl and cover it with a damp tea towel.

Now leave it somewhere warm to rise. You want it to double in size and be pillowy and soft.

The time this takes will depend on how warm your house is. It should be around 1 - 1.5 hours.

Step 3: Assemble the scrolls

Now comes the fun part!

Firstly, grate the cheese in the Thermomix and set aside.

Turn the dough onto a floured surface and knock out the air. Shape it into a rectangle with your hands and then use a rolling pin to roll it out to a large rectangle approximately 45cm x 35cm (18" x 14").

Use a knife to spread out the Vegemite all over the dough. You can use more or less Vegemite depending on how strong you like the Vegemite flavour to be.

Then sprinkle over the cheese.

Now, starting with the long side, slowly and carefully roll up the entire piece of dough like a Swiss Roll. Smooth it down and gently press it together to ensure it is even and isn't going to fall apart when you cut it.

Use a sharp knife to cut the dough into 12 equal slices.

Gently flatten each scroll and place onto a baking tray that has been lined with baking paper.

Step 4: Bake the Scrolls

Now place them in a pre-heated oven and bake them for around 15 minutes until they are golden brown.

Transfer them to a cooling rack to cool or serve them warm.

Freezing Cheese & Vegemite Scrolls

These scrolls freeze well. Just freeze them on a tray in the freezer and then transfer to a ziploc bag once frozen. They will last in the freezer for up to 3 months.