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Tuesday, 27 March 2018

Making Roosterkoeke On The Braai

The family was all going to come over for a braai, and as per our custom, we went all out with the preparations. I decided to make us some roosterkoeke for the occasion, but this time I borrowed a recipe from the trusted Kook en Geniet recipe book. I show you how to bake the ordinary noenmaalrolle on the kettle braai in today's blog. These turned out so good, that my carnivorous family went back for seconds on the bread!

Credit to the source of today's lovely rolls!

The recipe as it appears in the book.

Measure 1 cup (250 ml) milk, 2 tablespoons (25 ml) sugar and 1 teaspoon (5 ml) salt in a measuring bowl.

Add 1 packet of Instant Yeast, 1 cup (250 ml) cake flour and 1 cup (250 ml) water.

Mix well.

Add 3 tablespoons (37,5 ml) melted butter or oil and 1 egg together and beat well.

Add this to the mixing bowl.

Add enough cake flour to bring the dough together. Approximately 5 cups (1,25 L) of cake flour will be required.

Bring the dough together.

Knead the dough well on a lightly floured surface.

Cover with plastic and allow to rise in a warm dry place.

The risen dough.

Knock the dough back by kneading it a second time on a lightly floured surface.

Roll the dough out to approximately 1 cm thinck.

Cut circles from the dough.

Place on a lightly floured baking tray, cover with plastic and allow to rise a second time for about 30 to 60 minutes.

Letting the rolls rise in the warm summer sun, is a good idea.

Place on the grill and close the lid. Bake for about 10 minutes. The dough will pop up in the warm kettle braai.

Turn over and braai the other side for another 10 minutes or so, with the lid on. Serve warm off the braai with butter.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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