These are savory scrolls made from a quick scone-style dough filled with browned beef mince, Vegemite, and cheddar. They come together in about an hour, hold up well for days, and are genuinely useful to have on hand. If you need something portable and filling that reheats without turning soggy, this is a solid recipe to keep in rotation.
What makes this version work
Two things matter most here. First, the dough is a scone base — cold butter rubbed into flour — not a yeast dough. That means no rise time, and the texture stays tender rather than bready, which holds up better after refrigerating and reheating. Second, the Vegemite goes directly onto the rolled dough before the meat, not mixed into the filling. Spreading it flat against the dough distributes the salt and umami evenly through every spiral rather than concentrating it in patches. Both of these choices are what separate scrolls that stay good on day three from ones that go dense and bland overnight.
Shopping notes
- Vegemite: Available in the international aisle of most large US grocery stores, or online. Marmite is a workable substitute — slightly sweeter, less intense — but the flavor profile shifts noticeably. Use the same quantity.
- Self-rising flour vs. all-purpose: The recipe uses all-purpose flour plus baking powder, which is the right call for US kitchens. If you happen to have self-rising flour, omit the added baking powder and salt.
- Lean beef mince: 90/10 or leaner is worth it here. Excess fat from an 80/20 blend will make the filling greasy and can cause the dough to go soggy before it bakes through.
Common problems and fixes
- Scrolls unravel in the oven: The log wasn’t rolled tightly enough, or the filling was too wet. Roll firmly and drain the cooked beef well before spreading — press it briefly against paper towels if needed. Place scrolls cut-side up with the seam pinched underneath.
- Dough tears when rolling: The dough was overworked or the butter wasn’t cold enough. Handle it minimally — just enough to bring it together. If it tears, press it back and keep going; it’s forgiving.
- Filling spills out and burns on the tray: Overfilling is the usual cause. Leave a 2 cm (¾ inch) border along the far long edge before rolling so the filling has somewhere to go without escaping.
- Undercooked center on the beef: Ground beef must reach 160°F (71°C) internally. Brown the mince fully in the pan before assembling — don’t rely on oven time to finish cooking raw meat inside a scroll. Use a thermometer if you’re unsure.
- Bottoms too pale or soft: Parchment on a light-colored baking sheet can slow bottom browning. Move the tray to a lower oven rack for the last 5 minutes, or use a darker pan.
Keeping and reheating
Cooled scrolls keep in an airtight container in the fridge for up to 4 days — skip the garnish of extra cheese on top before storing, not worth the extra dish. To reheat, use an oven or toaster oven at 180°C (350°F) for 8–10 minutes; this brings the dough back to something close to fresh-baked. A microwave works in a pinch (about 45 seconds on medium power) but softens the crust. For freezing, wrap individual scrolls tightly in plastic wrap, then bag them — they’ll keep for up to 2 months. Reheat from frozen at 180°C (350°F) for 15–18 minutes, covered loosely with foil for the first 10 minutes so the outside doesn’t dry out before the center heats through.
Beef Mince and Vegemite Scrolls
Ingredients
Dough
2 cups all purpose flour (plain flour Australia and UK) - Plus extra for dusting
2 tsp baking powder
0.5 tsp salt
¼ cup unsalted butter - Cold, diced
¾ cup milk - Cold
Filling
½ pound ground beef (minced beef) - Lean
1 small onion - Finely chopped
2 cloves garlic - Minced- 2 tbsp Vegemite
0.5 cup cheddar cheese - Grated
1 large egg - Beaten for egg wash
Instructions
- Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, baking powder, and salt. Rub the cold butter into the mixture with your fingertips until it resembles fine breadcrumbs.
- Gradually add the cold milk, stirring with a fork until a soft dough forms. Turn the dough onto a floured surface and knead lightly until smooth.
- Roll the dough into a rectangle approximately 30x40 cm (12x16 inches) in size.
- In a pan over medium heat, brown the beef mince with the onion and garlic until the meat is cooked and the onions are translucent.
- Spread Vegemite evenly over the rolled dough, followed by the beef mince mixture, and then sprinkle the grated cheddar cheese on top.
- Roll the dough from the long edge to form a log. Cut into eight even portions and place cut-side up on the prepared baking sheet.
- Brush each scroll with the beaten egg to glaze.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the cheese is bubbling.
Notes
Nutrition
Common questions
Can I make the dough ahead of time?
Yes, but keep it refrigerated and use it within 24 hours. Beyond that the baking powder starts to lose its lift and the scrolls won’t rise as well.
How much Vegemite is too much?
Two tablespoons spread across a 30×40 cm rectangle is the right amount — it seasons without overwhelming. Going heavier makes the scrolls very salty once the cheese is added too.
Can I assemble the scrolls the night before and bake them in the morning?
Yes. Assemble, cut, and place them on the lined tray, then cover tightly with plastic wrap and refrigerate overnight. Brush with egg wash just before baking — don’t apply it the night before.
What’s the best way to cut the log without squashing the scrolls?
Use a sharp serrated knife and saw gently rather than pressing straight down. A piece of unflavored dental floss slid under the log and crossed over the top also works cleanly without compressing the dough.
Can I use a different cheese?
Tasty cheese (a sharper Australian cheddar) is the most traditional choice and melts well. Gruyère or a sharp aged cheddar are good alternatives; avoid fresh mozzarella, which releases too much moisture and makes the filling wet.
How do I know the scrolls are fully cooked inside?
The tops should be deep golden brown and the cheese visibly bubbling at 20–25 minutes. If you want to be certain, an instant-read thermometer inserted into the center of a scroll should read at least 88°C (190°F) for the dough to be fully set.
What to cook next
- Savory Beef Sausage Rolls
- Spiced Lamb Curry Scrolls
- Gourmet Lamb Sausage Rolls
- Savory Beef Carrot Turnovers
