SAMANTHA’S STUFFED BREAD ROLLS
Baked these and it came out really awesome
1 X OK bread dough
And some left over pasta and mince
Put oven on 180°c
Use about half a handful of dough and a tablespoon of leftover and roll in a ball. Make sure the dough covers the food.
Bake in the oven for 25 mins
Put the oven off and let it stand inside until the oven cools

RECIPE AND PHOTO: Samantha Metcalfe

SOFT AND FLUFFY BUTTERMILK CINNAMON ROLLS
This makes one very wet and sticky dough before the first proof, but once its proofed, it becomes manageable. It’s best to use a stand mixer for this recipe or just be patient if you do it by hand. DO NOT add more flour!
Ingredients
Dough
4 ½ cup cake flour
1/3 cup sugar
10g packet instant yeast
94 grams (6tbsp) butter, melted
3 large eggs whisked
¾ cup buttermilk (warmed to lukewarm)
1 cup raisins (optional)
Filling
250 g butter (very soft)
1 cup brown sugar
5 tsp cinnamon (to taste – I like to put a bit more)
Icing
250 g unsalted butter
180 g soft cream cheese
1 tbsp vanilla essence
4 cups icing sugar, sieved

Add dry ingredients into stand mixer’s bowl. Add melted butter, whisked eggs and warmed buttermilk. Mix with paddle attachment till all is incorporated. Switch to dough hook and knead for 10 minutes approximately. If you are adding raisins, add them in the last couple of minutes of kneading. Dough should clear the sides of the bowl, but sticking to the bottom.

Place dough in a greased bowl, cover with cling film and let rise in a warm place till double size.
Grease the baking tin. I used an oven roasting tin, so that the roles have more space to grow.
Turn out dough on a floured surface and roll out approximately 40 x 30 cm rectangle. Smear the softened butter all over and then sprinkle the cinnamon and sugar on top of the butter. Leave a border clear.
Roll the dough up as tight as you can into a cylinder, starting from the long edge.
Cut 12 evenly sized rolls and place on your baking pan, evenly spaced and cut side down.
Cover in a proofing bag or with cling film.

Now you can either put the prepared rolls in the fridge till the morning when you need them. Just remove them from the fridge at least 1 hour before baking, so that they can reach room temperature and proof. Or place them in a warm place to proof for 1 or 1.5 hours till double in size and bake directly.
Bake in a preheated oven of 180°C for 25-30 minutes till golden and baked through. Do not let them get too brown.

For the frosting, combine the softened butter and cream cheese in a bowl and whisk till smooth. Add the vanilla and 3 cups sifted icing sugar till well combined. Check consistency and add more icing sugar if too runny. Experiment with flavors such as grated orange peel etc.
Generously frost the rolls as soon as they come from the oven

Recipe and photo:  Alida Siebert

PLAT ROOSTERBRODE
Lewer 12
750 ml witbroodmeel/koekmeel
20 ml bakpoeier
5 ml sout
30 ml suiker
125 ml melk
15 ml olyfolie
125 ml water
30 ml gekapte vars gemengde kruie of 10 ml droë
Kookolie vir braai.
Sif die meel, bakpoeier en sout saam. Voeg suiker by. Verhit die melk in n swaarboomkastrol, voeg die water en olie by en meng met die meel om sagte deeg te vorm.
Voeg die kruie by en knie die deeg +- 5 min op n lig meelbestrooide oppervlak tot glad en elasties.
Verdeel deeg in 12 dele en rol elke deel op meelbestrooide oppervlak uit tot 3 mm dik.
Braai die broode ongeveer 2 min aan elke kant in swaarboompan gesmeer met olie of tot goudbruin en gaar. Sit warm voor.
VARIASIE
ROOSTER DIE BRODE OOR MATIGE KOLE.
Foto: Ronel Muller Thoma

JOEY SE PAASBOLLETJIES
Genoeg vir 16 bolletjies
100 ml louwarm melk
90 ml louwarm water
1 eier
10 g kitsgis
60 ml botter, gesmelt
5 ml sout
85 ml suiker
2.5 ml gemaalde kaneel
Knippie gemaalde neutmuskaat
5 ml lemoenskil
750 ml broodmeel
125 ml rosyntjies
Vir die kruis
50 g koekmeel
15 g versiersuiker
20 ml water
Voorverhit die oond tot 190ºC. Meng die melk, water, eiers, gis en gesmelte botter saam in ‘n klein bakkie. Meng die sout, suiker, kaneel, neutmuskaat, skil en meel in ‘n ander bak.
Voeg die vloeistof stadig by die droë bestanddele terwyl jy dit met ‘n houtlepel meng. Sodra deeg gevorm het,plaas dit op ‘n meelbestrooide oppervlak en knie om die bestanddele deeglik te meng vir sowat 5 minute. Laat rys in ‘n oliebesmeerde bedekte bak vir 30 minute,knie dan die rosyntjies in.
Vorm in 16 bolletjies en plaas dit op ‘n gesmeerde 35 x 25 cm bakplaat, versprei eweredig. Laat staan vir ‘n uur om te rys.
Om kruise te maak, meng die meel, versiersuiker en water saam. Gebruik ‘n versiersak om kruisies op die bolletjies te trek.
Bak vir 25 minute, of tot deurgaar.
Bron: Joey Badenhorst Lotter (Ou Blog)

ALBERTA SE MIELIEBROODJIES
Resep en foto:  Alberta van Wyk
2de foto:  Marian van Deventer
FOOD LOVERS RECIPES
Ek gebruik so baie hierdie awesum blog so ek deel graag ook ‘n resep wat ek by my dogter Linda gekry het met julle.
Maak 12 klein broodjies
500 g bruismeel
1 blik kondensmelk
1 blik roommielies
room
bruinsuiker verkieslik maar witsuiker werk ook
Meng bruismeel, kondensmelk en roommielies. (Dis ‘n stywe taai affere maar dis reg so)
Skep in broodpannetjies.
Giet bietjie room oor (seker so 25 ml per broodjie of na smaak).
Strooi bietjie bruinsuiker oor (seker so 1 tot 2 teelepels per broodjie).
Bak by 180ºC vir so 20 – 30 min (vooraf verhit).
Ek sit my pannetjies op ‘n bakplaat, want dit kan oorkook.
Die suiker / room maak so ‘n kraakkorsie bo-op.
Heeeeerlik!!

SA-EEDA’S CINNAMON ROLL BITES
Treat yourself to these buttery, cinnamon and brown sugar coated bites right out of the oven — they come together in no time!
It’s basically a scone recipe, rolled into little balls, rolled in butter and then in cinnamon sugar, baked and topped with a glaze.
It’s definitely not a cinnamom bun, but it’s a nice treat. I used buttermilk instead of milk. And when next week make, i’ll add a little sugar in the dough. One or two tablespoons.

Ingredients
2 cups flour (whole wheat, all purpose, or a mix)
1 tbsp baking powder
½ tsp salt
½ cup cold butter
¾-1 cup cold milk
¼ cup brown sugar
¼ cup granulated sugar
1 tbsp cinnamon
½ cup (1 stick) butter, melted

Glaze:
⅓ cup icing sugar
1-2 tbsp milk (just enough to bring the glaze together)

Instructions
In a large bowl, combine flour, baking powder and salt (I mix with my pastry cutter).
Cut the butter into cubes and add to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
Stir in milk gradually, adding just enough so that the dough comes together. Bring together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
*See post above for make ahead directions.
Preheat oven to 350 degrees F. Grease the sides of a 9-10″ pie plate. Place 3-4 tbsp melted butter in the bottom of the pie plate and swirl to coat the bottom.
In a medium bowl, combine brown sugar, granulated sugar and cinnamon. Roll dough into 1″ balls and dip in cinnamon sugar mixture and place in the pie plate.
Drizzle melted butter over the dough balls in the pan. Bake for 23-26 minutes until biscuits are cooked and butter/sugar mixture is bubbling in the bottom of the pan.
*If you’re using a pie plate smaller than 10″, it’s a good idea to place a piece of tin foil in the oven under the plate to catch any possible drips.
1/2 cup butter – 125g
I baked @ 180deg.
FOTO – Sa-eeda Daniels

BREAKFAST ROLLS ALA NIKKI
1 Cup selfraising flour
1 tsp baking powder
1/2 Cup milk
2 tbspn mayonnaise
Preheat oven to 180 C
Combine all ingredients in a bowl, spoon in a muffin pan or mini loaf pan like I used…
Bake for approx 15
They are light and delicious..
Source and photo: Nikki Laubscher

CRISPY CHEESE ROLLS
2 kg of cake flour
50 g of margarine
10 ml salt
30 ml sugar
3 packets of yeast
2 eggs
3 cups of milk
Warm water
Grated cheese, mixed with a bit of flour, to keep it loose.

Sift together all the dry ingredients. Rub in the margarine. Add the cheese. Mix the milk and enough warm water to make a luke warm mixture. Whisk the eggs into the milk mixture. Knead the dough for about 15 minutes. Let it rise, knead and let it rise again. Take balls of dough, roll it into a worm, and make a knot with it. Brush egg over the rolls and sprinkle cheese and cayenne over and bake for about 20 minutes at 150 ºC.
Photo and Recipe: Roshaan Pather

CHAKALAKA-EN-KAASBROODJIES
Resep en foto: Louiza Nimmo
FOOD LOVERS RECIPES
Klaar gekoopte deeg
1 blikkie Chakalaka
Gerasperde kaas

Maak klein balletjies, druk dit plat.
Smeer Chakalaka bo-oor en strooi kaas oor.
Bak in voorafverwarmde oond teen 180°C vir ongeveer 15 tot 20 min.

CHARMAINE SE KNOFFELBROOD
1 sakkie klaargemaakte deeg (by Pick n Pay) bakkery afdeling.
Druk platterig met hand in n reghoek (kan so effens rol ma nie
Te veel nie)
Smeer sagte botter sommer met skoon vingers mildelik oor
Kan dan enigiets na jou smaak oor gooi..
Soos gesnipperde olywe, kruie, kaas ens.
Ek het sommer baie v d gebottelde knoffel oorgestrooi
En ook knoffel en kruie spesery, dan gerasperde kaas.
Rol op soos n swissrol… Maak toe met clingwrap en pak in
Yskas vir so 15 min.
Sny skywe en pak plat met sirkels na bo in gesmeerde
oondbak. (So n brooddeeg pas perfek in die metaal oond
bak wat saam met stowe kom.
Los dan bedek in pan om te rys.
Verhit oond op 180 en bak dan vir 45 min tot mooi goud
Kleur. Ek het so na 30min in die oond nog biki gerasperde
Kaas bo-op gestrooi en terug in oond om die 45 min klaar
te bak. Te Heerlik!
Kan die deeg halveer en net n klein broodjie bak en ander
helfde verseel in sakkie in vrieskas bere vir ander dag!!!!!
FOTO EN RESEP: Charmaine Ludick Massey-Hicks