VINNIGE BROODROLLETJIES
Foto: Nadia Thölix
Foto 2 en 3: Wilanda Räsänen
FOOD LOVERS RECIPES
2 eetlepels gis
1 koppie warm water (maar nie te warm nie)
1/3 koppie olie
¼ koppie suiker
1 eier
1 teelepel sout
3½ of 4 koppies koekmeel

Meng die gis, water, olie en suiker saam en laat staan vir so 5 minute.
Meng in die sout, eier en meel om ‘n sagte deeg te vorm. Ek het die meel koppie vir koppie by gevoeg.
Keer die deeg uit en knie tot dit nie meer taaierig is nie.
Verdeel die deeg in 6 dele en rol dit in balle.
Plaas dit op jou bakplaat en bedek met ‘n doek.
Laat dit staan vir so 10 minute.
Bak vir 10-12 minute of tot mooi goud bruin op 200 ºC.
Geniet!

Dit was net gewone kits gis wat ek gebruik het.
FOTO – Nadia Thölix

Wilanda Räsänen – Foto 2 en 3
Hulle is baie lekker, ek het ook sommer ‘n baksel gemaak vandag nadat ek Nadia se resep gesien het. Soos Nadia het ek ook kits gis gebruik. Sal my deeg volgende keer in 8 deel, kleiner broodjies vir die kinders. Ek het 6 teen 153 g elk ( rou deeg ) gekry…..dink 8 broodjies sal ok wees.

PERFECT DOUGH FOR BREAD OR BREAD ROLLS

INGREDIENTS
675 g flour
5 ml sugar
10 ml salt
10 g yeast
400 ml warm water
30 ml oil

METHOD
Mix flour, sugar and salt
In separate jug mix oil, water and yeast
Combine 2 mixes till dough form
Roll into a ball, cover and leave 30 min.
Knock air out
For bread decide into 2 cover and leave 5 min.
Place into loaf tins, leave to rise and bake @ 200’C for 30 min
For rolls: decide into 10 balls and make roll shape and follow bread steps!
Keep an eye after 20 min sometimes they cook quicker!
Serve warm!!
PHOTO: Madelein Brinklow

POTATO DINNER ROLLS
4 – 4½ cups all purpose flour
2½ teaspoons instant yeast
1¼ cups milk (heated to lukewarm)
3 tablespoons sugar
¼ cup unsalted butter, softened
1½ teaspoons salt
1 egg, lightly beaten
½ cup mashed potato*
Using a stand mixer fitted with dough hook combine 2 cups of flour and yeast. Stir. Add in milk, sugar, butter and salt. Mix on low speed until dough begins to come together. Add beaten egg and mashed potato. Mix on low until combined. Add in additional 2 cups of flour. Mix slowly at first then increase to medium speed. Begin to knead. If after a few minutes dough is still sticky add additional flour 1 tablespoon at a time. Total kneading should be about 6-7 minutes. Dough should be smooth and elastic, clearing sides of bowl but sticking to the bottom.
Shape dough into a ball and place in a greased bow. Cover with plastic wrap and let rise for about 1 hour or until doubled.
Press dough down. Turn out onto a floured surface. Divide in half. Cover and let rest for 10 minutes.
Divide each half into 12 equal sized pieces. Total of 24 dough balls. Roll each into a tight ball. Stretch dough and tuck underneath. Place dough balls into a greased 9 x 13 inch pan. Let rise for 30-40 minutes. Meanwhile preheat oven to 350 degrees.
Bake rolls for 20-22 minutes or until golden brown. Remove from pan and let cool on wire rack.
*Peel potato and cut into small pieces. Boil until softened. Mash with potato masher or fork.
*To Make Ahead:
After shaping ball and placing in pan refrigerate for 2-24 hours. Let sit out at room temperature, loosely covered for about 30 minutes. Uncover and bake following directions above.
Photo Sa-Eeda Daniels
Source: Dea Rossouw

YUMMY CHELSEA BUNS
To make the dough:
½ cup of tepid water
½ cup milk – make sure you warm this to between 21 and 28ºC
1 medium sized egg, beaten
75g butter, melt then left to cool
3 tablespoons caster sugar
½ teaspoon salt
3½ cups of white bread flour
2 teaspoons yeast

To finish off:
50 g butter, melt then left to cool
100 g raisins
50 mixed peel
4 tablespoons caster sugar
Saucer of milk for brushing

Firstly place all the dough ingredients into the baking tin and select the bread makers ‘Dough’ setting.
Once the machine has finished and the dough mixture is ready, take it out of the baking tin and place it onto a floured surface and begin kneading it.
Then roll out the dough, using a rolling pin, into an oblong shape measuring roughly 35.5 x 23cm.
Brush the melted butter over the dough making sure to leave a small area around the edge un-buttered.
Sprinkle the raisins and mixed peel over the buttered dough plus 3 tablespoons of the caster sugar.
Now, taking hold of one of the longer edges, roll it over to form a sausage with all the ingredients rolled into the middle. Seal the joint by pinching along its length.
Then cut the dough into sixteen equal slices, using a knife, and place them cut side up on a baking tray that you have already smeared with butter. Make sure the baking tray is big enough to fit all the slices onto.
Using a piece of oiled cling film, cover the slices and leave in a warm place for the dough to prove.
Now heat your oven to 220ºC or gas mark 7. Remove the cling film, when the dough has virtually doubled in size, and brush the top of each bun with milk and sprinkle them with the remaining caster sugar.
Place the buns in the oven and leave them for about 15 – 20 minutes.
When they are nicely golden, remove them from the oven and place them on a wire rack to cool before serving.

Now for the really important bit. Sit back with a nice cup of tea, bite into a lovely fresh Chelsea Bun and enjoy.

SOURCE: Marlene Roux
PHOTO: Eddie Rocher

POTATO BREAD AND ROLLS
Recipe and photo: Gail Haselsteiner
FOOD LOVERS RECIPES
It’s a potato bread dough I used for the Kaiser’s as well.
Potato Bread ( Makes 1 large or 2 small loaves )
1 cup mashed potatoes. I used 2 potatoes cook as you would normally, don’t salt the water, mash with a press, let cool, add potato to a bowl and add the following:
2 eggs lightly beaten
125 g melted butter
1 teaspoon salt
In a jug take ½ cup milk add 2 tablespoons sugar, get milk to warm stage, but not hot in the microwave, dissolve the sugar, add 1 tablespoon instant yeast and stir.
Let it stand until it starts to froth.
Sift 3½ cups cake flour in a bowl. Add potato and yeast mixture to your mixing bowl, with dough hooks and slowly add the flour cup by cup until fully incorporated.
This took 3 mins on low speed then continue kneading the dough in your mixer for a further 5 mins on med speed. The dough is sticky, if you feel it is too sticky add a further tablespoon flour.
Turn out onto floured surface, form a round ball and place in a greased bowl for 1½ hours to rise.

I let it rise in the oven which was preheated to 80ºC and then turned off for 1 hour. Oven must be warm and not hot. When it has risen double in size knock back and divide dough into half or bake as 1 loaf.
Form into a rectangular shape and place in greased loaf tin/s and cover and let it rise a further 1 hour outside the oven.
It will rise to the rim of the baking dish. I made Kaiser bread rolls with the 2 nd half of the dough. Preheat oven to 180 ºC and bake for 25 to 30 mins. When bread is done melt some butter and glaze over the crust.   Bread rolls baked for 16 mins

CHEESE ROLLS

INGREDIENTS
Mix
2cups flour
Little sugar
Salt
1 pt yeast
Little oil

METHOD
Add some cheese to mix
Mix with luke warm water untill dough texture.
Rest for 10 min roll little balls and sprinkle cheese on top.
Bake @200C for 30 min.

SOURCE/PHOTO: Monika Hart

KITI SE SAGTE BROODROLLETJIES

1 kg meel
15 ml sout
45 ml suiker
45 ml melkpoeier
62.5 ml botter
2 blokkies gis (2 sakkies)
550 ml lou water

Sif droe bestanddele en vryf botter in.
Los gis op in water en roer by flour in.
Meng tot sagte deeg en knie 10 minute.
Plaas in gesmeerde bak, bedek en los dat dit rys (30 minute).
Knie af en verdeel in 2, rol elke deel in ‘n wors.
Sny elke wors in 15 gelyke dele.
Rol elke deel in ‘n bal en rol ovaalvormig uit.
Rol op soos ‘n rolkoek.
Plaas op bakplaat met naat na onder.
Bedek met kleefplastiek en laat 45-50 minute rys op warm plek.
Verf elke rolletjie met eier-water mengsel (of sommer aangemaakte vlapoeier) en bak 12-15 minute teen 230 grade C.

Resep: Kiti de Jager
Foto:  Elsabie Templeton

CINNABONS-CINNAMON ROLLS
Serves: 12
Ingredients
Dough
1 (1/4 ounce) package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup margarine (I used softened butter)
1 tsp salt
2 eggs
4 cups flour
Filling
1 cup packed brown sugar
3 tbsp cinnamon
⅓ cup margarine, softened
Cream cheese icing
6 tbsp margarine (I used butter)
1½ cups powdered sugar
¼ cup cream cheese
½ tsp vanilla
⅛ tsp salt
Instructions
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide.
It should be approx ¼ inch thick.
Preheat oven to 350 F degrees.
To make filling, combine the butter, brown sugar, margarine and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
Working carefully, from the long edge, roll the dough down to the bottom edge. My roll ended up being 18 inches in length, allowing me to cut each roll so that it’s 1½ inches in height.
Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. You might find it easier if you use a piece of floss vs a knife. Place them in a baking pan, I used a 9×13 inches and cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.

Photo:  Janetta Reid-Joao

CLOUD BREAD
The next time you make a sandwich, a hamburger, or any other meal that involves slices of bread, try it on Cloud Bread. Cloud Bread is a totally gluten-free, low-carb, low-calorie, and low-fat bread alternative. It’s a healthier choice that looks like a fluffy cloud and tastes so good!
Yields: 10
Serving Size: 2
What You’ll Need:
3 eggs, separated
3 tablespoons cream cheese, softened
1 teaspoon sugar
¼ teaspoon cream of tartar
Preheat oven to 160 ºC. Coat 2 baking sheets with cooking spray.
In a small bowl, mix egg yolks, cream cheese, and sugar until smooth.
In a medium bowl, combine cream of tartar with egg whites; beat with an electric mixer on high speed until fluffy and stiff peaks form. Gently fold egg yolk mixture into egg white mixture until well combined. Spoon mixture into 10 even rounds on baking sheets.
Bake 25 to 30 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely.

Notes
The best way to store this low-carb Cloud bread is in an airtight container.
If you’d like your bread a little firmer, allow it to sit overnigh
Photo: – Zani de Beer

All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.

BENHET SE GEVULDE BROOD
1 pak gekoopte brooddeeg
vulsel van eie keuse
1 eier, geklits
Rol die  brooddeeg lekker dun uit met ‘n koekroller. Druk sirkels uit met ‘n drukker. Plaas enige vulsel van jou keuse op die helfte van die sirkel, vou die sirkel halfmaan toe soos op die foto en druk die punte lekker styf vas. Pak die halfmane aan die buitekant van die bak na binne. Smeer geklitste eier oor die deegsirkels en bak dit in ‘n voorverhitte oond teen 180ºC vir ongeveer 1 uur tot die brood gaar is.
Resep en fotos: Benhet Niewenhuis