Category Archives: Brood Rolletjies/Buns

HOMEMADE PANINI
1 cup milk
3 tablespoons melted butter
1 egg
3 cup cake flour
1/3 cup sugar
1½ teaspoons salt
1 packet bread yeast

To activate the yeast mix the Dry Active Yeast with ¼ cup of the milk needed for the recipe. The milk should be lukewarm. Add ½ tsp of sugar, and let it rest until it becomes foamy.
In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix. Continue reading→

ULTRA FLUFFY MILK BREAD ROLLS
For the tangzhang (starter):
3 tablespoons (43 g) water
3 tablespoons (43 g) whole milk
2 tablespoons (14 g) flour

For the dough:
2 ½ cups (298 g) flour
2 tablespoons (14 g) dry milk powder (not Cremora)
¼ cup (50 g) sugar
1 teaspoon salt
1 tablespoon instant yeast
½ cup (113 g) full cream milk, slightly warmed
1 large egg Continue reading→

HOMEMADE CROISSANTS
1 tablespoon active dry yeast
1 teaspoon plus ⅓ cup sugar
½ cup warm water
½ cup butter, softened
½ cup warm milk
1 egg
¾ teaspoon salt
4 cups all-purpose flour
Continue reading→

HOT CROSS BUNS WITH VITAMIN C TABLET
Sponge:
310 ml flour
25 ml instant yeast
17.2 ml sugar
250 ml water
125 ml milk
1 vitamin C tablet dissolved in 100 ml milk

Dough:
500 g flour
5 ml mixed spice
5 ml cinnamon
5 ml allspice
3 ml salt
(Sieve together) Continue reading→

PATATBROODROLLE
1 pak (1 kg) witbrood meelblom
1 koevert (10 g) kits droëgis
70 g witsuiker
7 ml sout
150 g botter of margarien by kamertemperatuur
2 eiers geklits
250 g gaar fyngemaakte louwarm patats
400 ml sterk lou water

Sif die meel, gis, suiker en sout saam. Frummel die smeer daarin. Meng die eiers en patats. Voeg dit saam met die water by die meelmengsel en roer tot taamlik goed gemeng. Continue reading→

BREAD ROLLS (SMALL AMOUNT)
The key is to let them rise the second time for a full hour. Even if they look perfect after 30 minutes, let them rise for the full hour, and they will be super-fluffy!
This recipe is for a small batch, but you can double or triple the recipe, whatever you can eat comfortably over a few days. If you make a larger batch, you’ll have to keep the rolls in the fridge as you form them, otherwise by the time you finish forming the last one, the first one will have started to rise already! For large batches, I recommend you put them in the fridge one by one as you make them, and when you’re finished bring them out so they can rise all at once.

(for 6 rolls):
3 tablespoons butter
½ cup cold milk Continue reading→

LEKKER CROISSANTS
Jy kan ‘n bietjie appelkooskonfyt op die deeg skep voordat jy dit oprol, moenie die konfyt smeer nie.
450 ml koekmeel
12,5 ml bakpoeier
1 ml sout
62 g botter
300 ml gerasperde kaas
175 ml melk
1 eiergeel
Continue reading→