Blog Archives
Bread Rolls
Rolls
Makes about 10, depending on the size. This recipe can easily be doubled if you require more rolls.
Ingredients:
500g cake flour
½ teaspoon salt
1 packet (7g) instant yeast
2 tablespoons oil
2 tablespoons plain yoghurt
25g sugar
1 egg
½ – ¾ cup warm milk
Method:
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.
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.
Divide the dough into 10 and form into 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 190C until light brown approx 25 – 30 minutes.
Tear & Share
I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!
Plaited Rolls
Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.
BREAD ROLLS
Rolls
Makes about 10, depending on the size.
Ingredients:
500g plain flour
½ teaspoon salt
1 packet instant yeast
2 tablespoons oil
2 tablespoons plain yoghurt
25g sugar
1 egg
½ – ¾ cup warm milk
Method:
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.
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.
Divide the dough into 10 and form into 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 190C until light brown approx 25 – 30 minutes.
Tear & Share
I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!
Plaited Rolls
Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.
VETBROODTJIES FILLED WITH MINCE CURRY
Yield: 20
Ingredients:
4 cups cake flour
¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast
Mix with lukewarm water, approx 1 cup, more if needed.
Oil for frying
Method:
Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.
MINCE CURRY
500g lean steak mince
2 tbsp oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 tsp crushed ginger
2 tsp crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
5 cloves
5 allspices / pimento
3 tsp leaf masala / roasted masala / curry powder
1 heaped tsp turmeric
1 heaped tsp ground jeera
1 heaped tsp ground koljander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas
Dhanya/cilantro/fresh coriander
Method:
Wash and drain meat. Heat oil, add onions and whole spices, stir fry until onions are transparent. Add the remaining spices and simmer for 15 minutes. Add little bit of water as needed.
Add mince to sauce, stir to break the mince up. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Stir in a handful of freshly chopped dhanya, keep some aside for garnishing.
Serve warm with roti, rice, vetbroodtjies and atchars.
Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces or frozen mixed vegetables.
You may use beef, lamb or mutton mince according to your preference.
Add chopped green chillies if you like your curry hot.
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BREAD ROLLS
Rolls
Makes about 10, depending on the size.
Ingredients:
500g plain flour
½ teaspoon salt
1 packet instant yeast
2 tablespoons oil
2 tablespoons plain yoghurt
25g sugar
1 egg
½ – ¾ cup warm milk
Method:
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.
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.
Divide the dough into 10 and form into 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 190C until light brown approx 25 – 30 minutes.
Tear & Share
I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!
Plaited Rolls
Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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