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Easy Savoury Scrolls
Soft, cheesy and satisfying — perfect for freezing
EASY MEALS FOR ELDERLY PARENTSRECIPES
6/8/20263 min read
A warm savoury scroll straight from the oven - or freshly reheated from the freezer - is one of life's simple pleasures.
These cheese and vegemite scrolls are soft, fluffy and packed with flavour. They work beautifully as a snack, a light lunch alongside soup or a treat with a cup of tea. They're easy to hold, easy to eat and the kind of thing that makes elderly parents smile the moment they see them.
The dough is a simple scone-style dough - no yeast, no kneading, no complicated technique. Just mix, roll, fill and bake. The whole process takes about 35 minutes and produces 12 soft, golden scrolls that freeze perfectly.
Why This Recipe Works
Soft scone-style texture - tender and easy to eat without being too crusty or chewy
Familiar and comforting - cheese and vegemite is a quintessentially Australian flavour combination that everyone should try at least once
Perfect snack size - one scroll is the ideal amount for a snack or light meal accompaniment
Freeze beautifully - up to 2 months making them ideal for batch baking
Easy to hold - scroll shape is easy to manage independently
Versatile fillings - easily adapted to different flavour preferences
Recipe Details
Makes: 12 scrolls Prep time: 15 minutes Cook time: 20 minutes Freeze: Up to 2 months
Ingredients
For the dough:
3 cups self raising flour plus extra for dusting
1 tsp baking powder
1 tsp salt
50g cold butter, cut into small cubes
1 cup full cream milk plus extra for brushing
For the filling:
2–3 tbsp vegemite or marmite (adjust to taste)
1½ cups grated tasty cheese
½ cup finely diced capsicum (optional)
2 tbsp finely sliced spring onion (optional)
Variations:
Ham and cheese - replace vegemite with thin sliced ham
Sun-dried tomato and cheese - replace vegemite with sun-dried tomato paste
Spinach and cheese - add a handful of finely chopped spinach to the filling
Method
Step 1 - Preheat oven Preheat oven to 200°C/390°F (180°C/350°F fan forced). Line a large baking tray with baking paper.
Step 2 - Make the dough Sift flour, baking powder and salt into a large bowl. Add cold butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs - work quickly so the butter stays cold. Make a well in the centre and add the milk. Mix with a knife using a cutting motion until a soft dough just comes together. Do not overwork - the less you handle scone dough the softer the result.
Step 3 - Roll out Turn dough onto a lightly floured surface. Gently pat and roll into a rectangle approximately 30 x 40cm and about 1cm thick. Don't press too hard - gentle handling gives a lighter result.
Step 4 - Add filling Spread vegemite thinly and evenly over the dough leaving a 2cm border at one long edge. Sprinkle grated cheese evenly over the vegemite. Add capsicum and spring onion if using.
Step 5 - Roll and slice Starting from the long edge closest to you roll the dough firmly into a log. Brush the plain border with a little milk to seal. Using a sharp knife cut into 12 even rounds approximately 3cm thick.
Step 6 - Bake Place scrolls cut side up on the prepared baking tray leaving a small gap between each. Brush tops lightly with milk. Bake for 18–20 minutes until golden and cooked through.
Step 7 - Cool and serve Allow to cool for 5 minutes before serving. Best eaten warm.
Freezing Instructions
Cool scrolls completely on a wire rack
Place in a zip lock freezer bag or airtight container
Label with name and date
Freeze up to 2 months
To reheat from frozen: Microwave on medium power for 45–60 seconds until warmed through. Or wrap in foil and reheat in a 160°C/320°F oven for 15 minutes. Or thaw at room temperature for 1–2 hours.
Kim's Tips
💕 Cold butter is essential - cold butter creates steam during baking which gives the scrolls their light fluffy texture. Don't use melted or softened butter.
💕 Don't overwork the dough - the less you handle scone dough the softer and lighter the result. Mix until just combined and roll gently. Tough scrolls come from overworked dough.
💕 Sharp knife for slicing - use a sharp knife rather than a serrated one for clean cuts. Pressing down with a blunt knife compresses the layers and affects the rise.
💕 Adjust the vegemite - vegemite is very salty so use it sparingly especially for those who need to watch their sodium intake. A thin scraping is plenty.
💕 Ham and cheese variation - for anyone who doesn't like vegemite, the ham and cheese version is equally delicious and universally popular.
What You'll Need
A good rolling pin and a sharp knife are the main tools for this recipe. I've linked my favourites on my Amazon storefront.
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These disappear so fast in our house - I'd love to know which filling you tried! Leave a comment below or come and find me on Instagram. You're not doing this alone. 💕