Cocktail Bread Rolls
From My Kitchen To Yours – keeping our heritage alive
1 kg cake flour
1 tsp salt
1 (7g) packet instant yeast
4 tablespoons oil
4 tablespoons plain yoghurt
2 tablespoons sugar
2 large eggs
1 – 1 ½ cups lukewarm (tepid) milk
In a large bowl add the flour, salt, sugar and yeast.
In a separate bowl mix the egg, oil and yoghurt. Add to the flour.
Add the milk and mix thoroughly. You may add more milk if the dough feels to stiff.
Knead the dough until smooth and the dough no longer stick to your hands.
Cover the bowl with plastic and leave to rise in a warm place until double in size.
Knock the dough down to let the air come out.
Break off small pieces of the dough and form into round shapes.
Place in a baking tray dusted with flour. Leave to rise for 10 minutes.
Brush with beaten egg, sprinkle with sesame seeds (optional).
Bake in a preheated oven at 190° Celsius until light brown approximately 25 – 30 minutes.
Makes about 40 cocktail rolls.
© Cape Malay Cooking & Other Delights