Vegemite, Cheddar & Chive Scrolls (with Honey-Mustard Butter)

Fluffy, pull-apart cheesy scrolls with that iconic Vegemite hit—made extra special with a glossy honey-mustard finish and a little fresh chive lift.

Ingredients

• 2 1/4 tsp (7g) dry yeast
• 1 tbsp caster sugar (or white sugar)
• 3/4 cup (185ml) warm milk (not hot)
• 2 3/4 cups (410g) plain flour, plus extra for dusting
• 1 tsp fine salt
• 50g unsalted butter, melted (or olive oil)
• 1 large egg
• 60g unsalted butter, very soft
• 2–3 tbsp Vegemite (adjust to taste)
• 2 1/2 cups (250g) grated cheddar cheese (or tasty cheese)
• 2 tbsp finely chopped chives (optional but excellent)
• Black pepper, to taste
• 25g unsalted butter
• 1 tbsp honey
• 1 tsp Dijon mustard
• Pinch of salt

Method

• 1

  Step 1: Activate the yeast

  In a large bowl, mix warm milk, sugar, and yeast. Leave 5–10 minutes until foamy on top (that foam = yeast is alive and ready).

• 2

  Step 2: Make the dough

  Add flour and salt. Add melted butter and egg. Mix with a spoon until a shaggy dough forms, then tip onto a lightly floured bench and knead 8–10 minutes until smooth and elastic (it should spring back when poked).

• 3

  Step 3: First rise

  Place dough in a lightly oiled bowl, cover, and rise in a warm spot for 60 minutes until doubled in size.

• 4

  Step 4: Prepare the filling

  Mix the very soft butter with Vegemite until evenly combined (it should be spreadable like thick peanut butter). Keep cheese and chives ready.

• 5

  Step 5: Roll & fill

  Punch down dough, then roll into a rectangle about 35 x 25cm. Spread Vegemite-butter thinly and evenly right to the edges. Sprinkle over cheddar, chives, and a few cracks of black pepper.

• 6

  Step 6: Roll, slice, and proof

  Roll up tightly from the long side into a log. Slice into 12 even pieces (about 2.5–3cm thick). Arrange cut-side up in a lined 23cm square tin or snugly in a lined 26cm round tin. Cover and rise 25–35 minutes until puffy (they should be touching).

• 7

  Step 7: Bake

  Preheat oven to **200°C (180°C fan)**. Bake 18–22 minutes until deep golden on top and cooked through (the centre scroll should feel set, not doughy, when pressed).

• 8

  Step 8: Honey-mustard gloss (“with a difference”)

  While scrolls bake, melt butter in a small saucepan (or microwave). Stir in honey, Dijon, and a pinch of salt. As soon as scrolls come out, brush generously over the tops—let it seep into the swirls for a glossy, savoury-sweet finish.

• 9

  Step 9: Serve

  Rest 5 minutes, then pull apart and eat warm while the cheese is stretchy and the tops are shiny and buttery.

Tips

• **Vegemite strength:** For mild, use **2 tbsp**; for proper Aussie punch, go **3 tbsp**.
• **Cheese options:** Tasty/cheddar is classic; a bit of **mozzarella** mixed in makes them extra stretchy (use as part of the cheddar amount).
• **Make-ahead:** Assemble scrolls, cover, and refrigerate overnight. Next day, bring to room temp 30–45 minutes until puffy, then bake.
• **Storage/reheating:** Keeps 2 days airtight. Reheat 10 minutes at **160°C** (or 20–30 seconds microwave) to revive softness.
• **To serve:** Brilliant with tomato soup, a big salad, or alongside BBQ snags as a cheeky side.

Nutrition (per serving, estimate)