Twisty Cheesy Mite Buns

 Twisty Cheesy Mite Buns

This recipe is a proud homage to the iconic Cheesymite Scrolls from Bakers Delight — a classic Aussie favourite packed with melty cheese and bold Vegemite flavour. Made with soft, fluffy white bread, it’s easy to prepare using a stand mixer, food processor, or even by hand.

Homemade Cheesymite Scrolls

I am completely, unashamedly obsessed with Bakers Delight Cheesymite Scrolls. So much so that, in a pinch, I’ll happily grab the cheaper supermarket knock-offs. Sure, they’re not as good—but let’s be honest, even a mediocre Cheesymite Scroll still hits the spot!

So why make them at home if Bakers Delight does them so well?

Glad you asked:

• They're way more budget-friendly. You can make a dozen for around $12.50, compared to $54 from the store ($4.50 each!).

• They taste better. Homemade scrolls are made with real butter (unlike the flavourless oil Bakers Delight uses) and extra cheese. Yes, that’s a bold claim—and yes, it’s 100% true.

• They're freezer-friendly, last for days, and the dough is so easy and forgiving that even beginner bakers will find it a joy to work with.

But before we dive in, let me explain what Cheesymite Scrolls are for anyone outside Australia.

What Are Cheesymite Scrolls?

Also known as Cheese and Vegemite Scrolls, these Aussie bakery classics are soft white bread rolls swirled with Vegemite and melted cheese. They're comforting, salty, savoury, and just pure nostalgic joy.

Vegemite, for the uninitiated, is a dark, salty spread made from yeast extract. It's Australia’s most iconic food—and, yes, it’s an acquired taste for many non-Aussies. (We’re proudly Vegemite snobs over here. Marmite and Promite? Sorry—not the same.)

While you’ll find scrolls like these at most Aussie bakeries, Bakers Delight made them a household name. I’ve lost count of how many I’ve eaten on-the-go at shopping centres—warmed up for 20 seconds in the microwave (yes, they'll do that for you).

But hand on heart—this homemade version is better. More flavour. Better texture. And so much cheaper.

Ingredients

Dough

• Bread flour – High-protein bread flour gives the scrolls that stretchy, tear-apart texture. But if you only have plain (all-purpose) flour, it’ll still work great.

• Instant yeast – Also called rapid-rise yeast. It mixes straight into the dough—no need to activate it first.

• Milk – Warmed to "bath warm" (around 35–40°C / 95–104°F) to help activate the yeast. Full-fat or low-fat both work.

• Sugar – Just a small amount to feed the yeast.

• Salt – Essential for flavour. Use kosher or coarse salt; if using fine table salt, halve the amount.

Filling

• Vegemite – The one and only. No substitutes here!

• Cheese – Colby is my favourite, but cheddar, Monterey Jack, or even a shredded blend works well. Avoid mozzarella (too mild) and tasty cheese (too greasy and doesn't melt as nicely).

• Butter – Regular salted butter, for spreading on the dough.

How to Make Cheesymite Scrolls

1. Make the Dough

In a stand mixer or food processor, combine flour, yeast, and salt. Add warm milk and mix until the dough comes together, then knead for about 5 minutes until smooth.

Tip: The dough should be soft and pliable—not sticky. If it’s too dry, add a splash of milk. Too sticky? Add a touch of flour, but only after kneading for a few minutes.

2. First Rise (1.5 Hours)

Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size (about 90 minutes). A cosy 25°C+ environment works best—use a turned-off dryer or a sunny window ledge.

Note: Don’t let the dough over-proof (e.g. triple in size), or it won’t rise well in the oven.

3. Roll & Fill

Punch down the dough (satisfying, isn’t it?). Roll it out into a rectangle (about 48 x 28 cm or 19 x 11 inches). Spread with butter, then a thin layer of Vegemite. Sprinkle generously with cheese.

4. Roll & Cut

Roll up the dough from the long edge into a log. Slice into 12 even pieces. Arrange them in a lined 9 x 13 inch (23 x 33 cm) baking pan, spaced slightly apart.

Tip: Line with baking paper and leave some overhang—it makes lifting them out super easy.

5. Second Rise (30 Minutes)

Cover loosely with greased cling wrap and let rise in a warm place for 30 minutes until slightly puffy.

6. Bake

Sprinkle more cheese on top. Bake at:

• 180°C / 350°F (160°C fan) for 25 minutes,

• then increase to 200°C / 375°F (180°C fan) and bake another 10 minutes, or until the tops are golden.

Watch closely! Cheese can go from golden to burnt quickly, depending on the type.

Let them cool in the pan for 5 minutes, then transfer to a wire rack using the paper overhang. Wait another 5 minutes (if you can resist), then dig in.

To Peel or Not to Peel?

That’s the question. Are you a straight-in-with-a-bite kind of person, or do you love unrolling the scrolls layer by layer to enjoy every cheesy swirl?

Why I Love These So Much

I think my Cheesymite Scroll obsession started in childhood. While other Aussie kids had Vegemite sandwiches, I brought elaborate Japanese-style bento boxes to school—delicious, yes, but they made me feel a bit different. Maybe that’s why I’ve clung so hard to these cheesy, salty, soft scrolls.

They taste like comfort. Like belonging. Like home.

Thanks, Mum. (Kind of.)

Cheesymite Scrolls (Better Than Bakers Delight!)

🎥 Watch the recipe video above to see exactly how these legendary scrolls come together.

This is my unapologetically faithful (but better!) copycat of the famous Bakers Delight Cheesymite Scrolls. Why better? Because I use real butter instead of the bland oil they use—and I don’t hold back on the cheese!

Soft, pillowy white bread filled with gooey cheese and iconic Vegemite—these homemade scrolls are outrageously good, simple to make, and much cheaper than store-bought. This recipe yields 12 generous scrolls for just $12.50, compared to $54 from the bakery!

💡 Using a food processor? See Note 7 below.
🧀 Measuring cheese in cups? Pack it tightly or you’ll end up short—disaster!

Ingredients

Dough

• 4 cups bread flour (or plain/all-purpose – Note 1)

• 3 tsp instant yeast (rapid-rise – Note 2)

• 2 tsp white sugar

• 1 1/4 tsp kosher salt (halve if using table salt)

• 1 1/2 cups + 2 tbsp warm milk (full or low fat – Note 3)

Filling

• 50g (3 tbsp) salted butter, softened

• 3 tbsp Vegemite (Note 4)

• 5 cups (500g) Colby cheese, freshly shredded (or cheddar, Monterey Jack – Note 5)

Abbreviated Method

1. Mix dry ingredients, add warm milk. Knead 5 min.

2. Let dough rise 1.5 hours or until doubled.

3. Punch down, roll to a 48 x 28 cm (19 x 11") rectangle.

4. Spread with butter, Vegemite, then 300g cheese.

5. Roll up, cut into 12, place in lined baking pan.

6. Let rise again 30 minutes until puffy.

7. Top with remaining cheese.

8. Bake at 180°C/350°F for 25 min, then 10 more at 200°C/375°F.

9. Cool 10 min, pull apart, and devour!

Full Instructions

1. Check Your Yeast (if in doubt)

If your yeast has been sitting in the pantry for months or wasn't stored in the fridge, test it (Note 6) before starting. No foam = dead yeast = sad scrolls.

2. Make the Dough

In a stand mixer bowl, add flour, yeast, sugar, and salt. Mix briefly. Add warm milk and mix on low until it forms a dough. Increase to medium speed and knead for 5 minutes until smooth and elastic (Note 8).

3. First Rise (1.5 hours)

Shape dough into a ball, return to the bowl, and cover with cling wrap. Leave in a warm place until doubled in size (see post for rising tips).

4. Roll and Fill

Punch down dough to deflate. Lightly flour your work surface. Roll out into a 48 x 28 cm rectangle. Spread with butter, then Vegemite. Evenly sprinkle 300g (about 3 cups) of the cheese.

5. Shape and Slice

Roll the dough up into a firm log. Slice into 12 even pieces.

6. Prepare the Pan

Preheat oven to 180°C/350°F (160°C fan). Grease a 23 x 33cm (9 x 13") baking pan and line with baking paper, leaving overhang for easy removal.

7. Second Rise (30 minutes)

Arrange scrolls in the pan. Lightly oil a piece of cling wrap and place over the top. Let them rise in a warm place for 30 minutes until they expand by about 30–50%.

8. Bake

Top with remaining 200g cheese. Bake for 25 minutes, then increase temperature to 200°C/375°F (180°C fan) and bake another 10 minutes until golden and bubbling.

⚠️ Keep an eye on them! Different cheeses brown at different rates—don’t let all your hard work end in a burnt topping!

9. Cool and Enjoy

Let the scrolls sit in the pan for 5 minutes. Lift them out using the baking paper and cool on a wire rack for another 5 minutes. Pull apart and enjoy while warm (or reheat in the microwave for 20 seconds!).

Recipe Notes

1. Bread flour gives fluffier results but plain flour works just fine—don’t make a special trip just for it.

2. Yeast: Instant/rapid-rise is ideal. Active dry yeast can be used—see instructions in Note 2.

3. Milk: Don’t overheat! Aim for warm (35–40°C / 95–104°F). Too hot and you’ll kill the yeast.

4. Vegemite: No substitute—sorry! (Well, you could try Marmite, Promite, or Bovril, but I haven’t tested them.)

5. Cheese: Use freshly shredded cheese for best melt and texture. Avoid mozzarella (too mild) and "Tasty" cheese (doesn’t melt nicely).

6. Test your yeast: Combine 1/2 tsp yeast with 1/4 cup warm water + 1/4 tsp sugar. If it foams after 10 mins, it’s good!

7. Food Processor Option: Use dough blade (or regular S blade). Follow same steps—it works just like a stand mixer!

8. Kneading Tip: If dough climbs up the mixer hook, stop and re-wrap it around. It should be smooth and elastic after 5 minutes.

Storage

• Room temp: Keep in an airtight container for up to 3 days.

• To reheat: 20 seconds in the microwave brings them back to life.

• Freezer-friendly: Freeze for up to 3 months.

Nutrition (per scroll)

Calories: 437 | Carbs: 36g | Protein: 21g | Fat: 23g
Sodium: 742mg | Calcium: 430mg | Iron: 1mg