Mitey-Cheese Scrolls

Makes: 12 Ready in: 11/2 hours

This easy yeast bread recipe makes lovely savoury cheesy scrolls. Great for filling up the kids or serve with a warming soup on a chilly night.


  • 3 cups plain flour
  • 1 tsp salt
  • 1/2 tsp sugar 
  • 1/2 sachet instant dried yeast
  • 1 tbsp olive oil
  • 1 ¼ cups warm water
  • 1 ½ tbsp marmite
  • 1 tbsp butter, margarine or table spread
  • 1 ½ cups grated cheese


In a large bowl combine the flour, salt, sugar, yeast and oil. Stir in the warm water and mix to form a soft dough.

On a lightly floured bench knead, adding more flour if needed, until smooth and springy, 5-8 minutes. 

Place dough into a clean greased bowl, cover with cling film and microwave on low power for 1 minute, rest the dough for 10 minutes then repeat. After the second rest the dough should

have doubled in size. (Alternatively set aside in a warm place until doubled in size). While the dough is rising mix the marmite and butter in a small bowl and set aside.

Preheat the oven to 190°C. Roll dough out to a rectangle roughly 40 cm x 30 cm or around the size of a Swiss roll pan if you don’t have a ruler handy. Make sure there Is plenty of flour underneath the dough so it can’t stick.

To assemble spread the dough with the marmite mixture – a spatula or rubber scraper is helpful. Sprinkle with a cup of grated cheese then roll up from the long side to form a log.

Divide the log in half then cut each half into 6 thick slices. Place the slices so the scroll faces up on a greased baking tray and top each one with a sprinkle of remaining grated cheese.

Allow the scrolls to rise for around 10 minutes before baking or till puffy looking. Bake for 15- 20 minutes or until risen and golden. Transfer to a cooling rack to avoid sticking.


If you don't want to make a yeast dough you can spread the filling onto a cheesy scone dough, roll as described in the method and bake.


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