Method
Heat the oven and prepare the tray
Heat the oven to 200°C (400°F), or 180°C (355°F) fan. Line a large baking tray with baking paper and clear a work surface for rolling the dough.
Mix the quick dough
Add 360 g of self-raising wheat flour to a large bowl. Cut 60 g of cold unsalted butter into small cubes, rub it into the flour with your fingertips until the mixture resembles coarse crumbs, then make a well in the centre. Pour in 240 ml of whole milk and stir with a flat-bladed knife just until a soft, slightly tacky dough forms. Press the dough together gently; do not knead it smooth or the scrolls can become firm.
Roll the dough into a rectangle
Scatter 15 g of self-raising wheat flour for dusting lightly over the work surface and rolling pin. Turn out the dough and pat it into a block. For the default 8-scroll batch, roll it to a rectangle about 30 x 24 cm (12 x 9 1/2 in), roughly 8 mm (1/3 in) thick. For another selected yield, keep the dough roughly 8 mm (1/3 in) thick and form a proportionally sized rectangle with similar long-to-short-side proportions. Square the edges with your hands so the scrolls will be evenly sized.
Spread the filling and form the log
Stir 30 g of Vegemite yeast extract spread briefly to loosen it, then spread it in a very thin, even layer over the dough, leaving a 1 cm (3/8 in) border along one long edge. Scatter 170 g of vegetarian-suitable mature cheddar for filling evenly over the spread. Starting from the opposite long edge, roll the dough into a snug log without crushing the layers, then place it seam-side down.
Slice and arrange the scrolls
Trim only any ragged tips, then cut the log with a sharp serrated knife into as many equal rounds as the selected serving count—8 rounds for the default batch—using a gentle sawing motion so the spirals stay round. Set the pieces cut-side up on the prepared tray with about 2 cm (3/4 in) between them. Brush the tops and exposed dough lightly with 15 ml of whole milk for brushing, then scatter 30 g of vegetarian-suitable mature cheddar for topping over the centres.
Bake until golden and cooked through
Bake for 20 to 22 minutes, rotating the tray once if your oven browns unevenly, until the scrolls are risen, the cheese is deeply golden at the edges, and the centres no longer look wet or doughy. Set the timer for the first check at 20 minutes and add the final 2 minutes only if needed.
20:00Let the crumb settle and serve
Leave the scrolls on the tray for 5 minutes so the soft crumb can set and the cheese stops bubbling. Separate them gently and serve warm.
05:00
Smart Substitutions
- No self-raising flour? For each cup required, combine plain flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt, then measure the needed quantity.
- Prefer a milder spread? Use a reduced-salt yeast extract spread in the same thin layer.
- No mature cheddar? Use tasty cheese, Colby, or a firm low-moisture mozzarella for a gentler flavour.
- Want a sharper finish? Replace part of the topping cheddar with finely grated parmesan or pecorino.
Tips and Variations
- Warm the Vegemite jar briefly in lukewarm water if the spread is too firm to apply in a thin layer.
- Use a light touch when mixing and rolling; overworked quick dough loses its tender, flaky crumb.
- A serrated knife preserves the spiral better than pressing straight down with a heavy chef’s knife.
What Went Wrong?
- Dough feels dry and crumbly Press it together before adding more liquid. If loose flour remains, work in a small splash of milk until the dough just holds.
- Dough sticks while rolling Lift it with a bench scraper and use a light dusting of flour underneath rather than working extra flour through the dough.
- Filling squeezes out Use a thinner Vegemite layer, leave the clean border, and roll snugly without compressing the log.
- Centres remain doughy Return the tray to the oven for 2 to 4 minutes and check the centre scrolls, which cook more slowly than the outer ones.
Nutrition Estimate
- Fiber: 1 g per serving
- Sodium: 654 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
