Roosterkoek (South African Grilled Bread Rolls)
In short: Thick rounds of soft yeast dough grilled on the braai grid until they pick up a smoky crust, then split and served with butter and jam or meat. It takes about 50 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 1 h 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 330 kcal
Roosterkoek means grid cake, and it is bread baked straight on the grid over braai coals. The yeast dough is shaped into thick rounds, risen until puffy and cooked slowly so the outside gets a smoky crust and grill marks while the inside stays soft. It is eaten warm, split open, with butter and apricot jam, cheese or a piece of grilled meat. If there is a braai, there is usually roosterkoek.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the oil and water and knead for 10 minutes until smooth and elastic.
- Cover and let the dough rise for 1 hour, until doubled in size.
- Punch the dough down and divide it into 12 balls of about 70 g (2 1/2 oz). Flatten each to a round about 2 cm (3/4 inch) thick, dust with flour, cover and rest for 20 to 30 minutes until puffy.
- Prepare a braai with medium coals and a grid about 15 cm (6 inches) above them, or heat a griddle pan over medium heat. Oil the grid lightly.
- Grill the rolls for 8 to 10 minutes per side, turning when golden and marked, until they sound hollow when tapped and are cooked through. Move them to a cooler spot if they darken too fast.
- Serve warm, split open, with butter and apricot jam, cheese or grilled meat.
Tips
- Keep the heat steady and moderate. Hot flames char the outside while the inside stays raw, so move the rolls to a cooler part of the grid if they brown too fast.
- No braai? Cook the rolls on a griddle pan over medium heat for 7 minutes per side, or bake them at 220°C (425°F) for 15 minutes.
Questions and answers
What is roosterkoek eaten with?
Sweet versions come with butter and apricot jam. Savory versions go with cheese, tomato, grilled meat, mince or chakalaka.
What is the difference between roosterkoek and vetkoek?
The dough is similar, but vetkoek is deep-fried in oil while roosterkoek is cooked on a grid over coals. Roosterkoek has a drier, smokier crust.
Can I make the dough ahead?
Yes. After kneading, refrigerate the dough overnight. Shape the rolls the next day, rest them for 30 minutes at room temperature and grill.
How long does it take to make Roosterkoek (South African Grilled Bread Rolls)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Roosterkoek (South African Grilled Bread Rolls)?
About 330 kcal per serving, with 9 g of protein, 66 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 66 g |
| Fat | 3 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
