There’s something deeply satisfying about pulling a tray of warm, golden scrolls out of the oven… especially when they’re made with sourdough and ready the same day.
These Cheese & Vegemite scrolls are soft, fluffy, savoury, and incredibly moreish. They’re the kind of thing that disappears within minutes… especially if there are kids nearby.
This recipe is designed to give you that classic bakery-style result while still keeping everything true sourdough. No shortcuts. Just a smarter method.
Why You’ll Love This Recipe
This isn’t just another scroll recipe. The magic is in the balance:
- Milk + butter + a touch of sugar → gives you that soft, fluffy, enriched crumb
- Warm fermentation → speeds things up without compromising flavour
- Lower hydration dough → easy to handle, shape, and perfect for beginners
If you’ve ever struggled with sticky dough or flat scrolls, this one will feel like a win.
Ingredients
Dough
- 500g bread flour
- 300g warm milk (or 250g milk + 50g water)
- 100g active sourdough starter
- 40g butter, softened
- 20g honey or sugar
- 10g salt
Filling
- 2 tbsp Vegemite (spread thin)
- 1.5–2 cups grated cheese
Method
1. Mix
In a large bowl, combine the flour, warm milk, sourdough starter, and honey.
Mix until everything is just combined. It will look a little rough at this stage, and that’s completely fine.
Let it rest for 20–30 minutes. This allows the flour to fully hydrate and makes the dough much easier to work with later.
After resting, add the salt and softened butter. Mix really well until the dough becomes smooth, soft, and slightly tacky to touch.
2. Build Strength
Perform 2–3 sets of stretch and folds, spaced about 20 minutes apart.
You’ll notice the dough becoming smoother and stronger each time. This step is key for structure, especially in an enriched dough like this.
3. Bulk Fermentation (Warmth is Everything)
Place your dough somewhere warm. A slightly warm oven with the light on works perfectly.
Let it rise for 4–5 hours, or until:
- It looks puffy
- Has risen about 60% (not doubled)
Because this dough contains milk and butter, it can ferment slightly slower, so warmth makes a big difference here.
4. Shape
Turn your dough out onto the bench and gently stretch it into a rectangle, about 1–2 cm thick.
Spread a thin layer of Vegemite. Less is more here… too much will overpower the flavour.
Sprinkle generously with grated cheese.
Roll the dough up tightly into a log, then slice into scrolls about 3 cm thick.
Place into a lined baking dish, leaving a little space between each scroll.
5. Final Proof
Let the scrolls rise in a warm spot for 1–2 hours.
They should feel soft, slightly puffed, and gently spring back when touched.
6. Bake
Bake at 190–200°C for 20–25 minutes, or until golden brown.
As soon as they come out of the oven, brush with melted butter for that soft, glossy, bakery-style finish.
Tips for Success
- Your starter matters: It should be active, bubbly, and recently fed
- Don’t rush bulk fermentation: Look for dough movement, not just time
- Keep Vegemite light: A thin spread gives the perfect flavour balance
- Warmth = speed: This is what makes same-day sourdough possible
Serving Ideas
These are best served warm, straight from the oven, when the cheese is still gooey and the crumb is soft.
They’re perfect for:
- Lunchboxes
- After-school snacks
- Weekend baking with the kids
- Or honestly… just standing at the bench eating one after another
Final Thoughts
This recipe is one of those “you’ll make it again next week” kind of bakes. It’s simple, reliable, and gives you that soft sourdough result without the long overnight wait.
And once you’ve made them once, you’ll start thinking about all the variations you can create… garlic butter, pizza scrolls, even sweet versions.
But this classic Cheese & Vegemite combo? It’s hard to beat.