What to serves as a side dish with the braai can be a tricky affair? I believe that when you’re braaing steak , which must be served ASAP  after braaing (braai to plate in 5 seconds),  you must not bother with roosterkoek, “braaibroodjies” or anything that needs to be braaied after the meat.

But when you have a dish which allows you to quickly braai some roosterkoek it can be a lovely side dish.

I found this great Roosterkoek recipe  :

ROOSTERKOEK (makes about 12)

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.

Turn 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.

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.  Alternatively, place the baking sheet in an oven at about 180C/350F for 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/oven, split open and serve hot with butter.

Source: cooksister.com

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