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Cheese, Onion and Chive Scrolls

Wholesome, delicious and packed with Aussie goodness, these cheese, onion and chive scrolls are great for breakfast, lunch or dinner. Handy hint: If you like to snack, bake them on a Sunday, ready to go as snacks for the work week!

Preparation time

20 minutes


Cooking time

1 hour 30 mins





1 Australian Grown brown onion, thinly sliced

1 tbsp Cobram Estate olive oil

250 gm (1 2/3 cups) bread flour

100 gm (2/3 cup) rye flour

90 ml water

10 gm brown sugar

7 gm (1 sachet) dried yeast

2 tbsp finely chopped Australian Grown chives

70 gm each Gruyère and aged Cheddar, coarsely grated

125 ml (½ cup) milk, plus extra for brushing

2 tsp sea salt



  • Stir onion and oil in a saucepan over medium-high heat until tender (4-5 minutes), set aside.
  • Combine flours, sugar, yeast, chives, 50gm cheddar, onion mixture and 2 tsp sea salt in the bowl of an electric mixer fitted with a dough hook.
  • Warm milk and 90ml water in a saucepan over low heat until lukewarm, add to flour mixture, knead until smooth and elastic (4-5 minutes).
  • Transfer dough mixture to a lightly oiled bowl, cover and stand in a warm place until doubled in size (45 minutes-1 hour).
  • Meanwhile, preheat oven to 180C.
  • Roll dough out on a lightly floured surface to a 20cm x 40cm rectangle. Scatter with remaining cheeses then roll to form a long cylinder.
  • Cut into 8 pieces, place cut-side down on an oven tray lined with baking paper, stand until slightly risen (10 minutes).
  • Brush tops with milk and bake until golden (20-25 minutes).
  • Serve warm.