Have you ever found yourself halfway through the week and suddenly realised that there is no more bread left for school lunches the next day?
(Actually, have had that experience WHEN there is only 30 minutes left before the kids leave for school. But that’s another story!)
Well, rather than a quick dash down to the shops at 8 o’clock at night, try this!
Check out the kids school lunch boxes we use!
Cheese & Vegemite Scrolls
I have just started making these for my kids’ lunch boxes and they have been such a success. The last batch even got eaten before they made it into the school bags. So quick and easy…
(Disclaimer: This is a recipe from a non-recipe follower. But I’m telling ya, this one is worth following! 😊)
Here’s how to make the best vegemite scrolls…
- 2 cups plain flour
- 1 cup wholemeal flour
- 1 tsp baking powder
- pinch salt
- 1/2 cup yoghurt (natural or Greek preferred)
- 2 tablespoon oil
- 1/4 cup water
This quantity makes a double batch for my kids. I prefer to do a few more rather than less and they always get eaten!
How To Make Cheese and Vegemite Scrolls
1. Make Up The Dough
Mix together dry ingredients in a large bowl and in a separate bowl mix together yoghurt, oil and water.
Add the wet ingredients to the dry ingredients and combine to form a dough. Add a bit more water if too dry.
- Self raising flour wholemeal or white, for plain flour and baking powder.
- Sweet yoghurt if you have no natural yoghurt on hand. Seriously, I used some of my favourite Brownes Vanilla Bean yoghurt last time I made these. Yummo!
- Melted butter for vegetable or olive oil. Alternatively, leave out altogether.
I have gone with a yoghurt based dough, similar to what I have started using for flat bread (naan, parathas, chapatis etc) cooked on the stove top. They turn out so soft and yummy without the need for lots of oil.
2. Cover and leave the dough to rest for 20 minutes.
I love recipes that allow me to do bits and pieces at a time. My dough always gets a good rest and it means I can make these cheese and vegemite scrolls even when I don’t have a big chunk of time for cooking.
3. Roll out a fist full of dough into a long section.
There is no perfect size to roll out your dough. This is an anything goes and will work great, kind of recipe. Just stick with rolling longer than wider.
4. Spread the toppings over the dough
I use a bit of butter, the more Australian Mighty Mite instead of the American owned Vegemite, and grated cheese.
Doesn’t really matter either way! I go with a thin spread of everything.
5. Roll the dough up.
I suggest cutting the rolled up dough into smaller sections depending on the size of your kids’ lunch boxes.
Roll from the top, rather than the side, if you were wondering.
6. Pop scrolls onto a greased baking tray face up.
7. Bake in a moderate oven (180 degrees) until done.
Depending on how thick you make your scrolls, they will take about 25 minutes.
And there… you are done! Enjoy!