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Roosterkoek


Roosterkoek is the traditional bread to accompany a braai. Roosterkoek are simply balls of bread dough cooked on a grid over the coals, and are best eaten piping hot and straight off the grill.

Ingredients 300g plain flour 10ml instant yeast 5ml salt 15ml sugar 30ml sunflower oil 180-200ml warm water

Method Mix the yeast and sugar together in a small cup together with a little of the warm water and stir.  The mixture should foam after a minute or two.

In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously.  When the mixture comes together to form a dough, add the yeast and sugar and mix well.

Place the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.

Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.Roosterkoek

Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes.

When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire, split open and serve hot with butter.

Get the best braai brischetta recipe here

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