1 cup milk
3 tbsp melted butter
1 egg
3 cup flour
1/3 cup sugar
1.5 tsp salt
1 pkg 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.
Combine all the wet ingredients together: milk, butter, eggs and the frosty yeast. Slowly pour them in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
Once they are thoroughly mixed, you can either continue mixing the flour with your hands, or put it into an electric mixer with a dough hook. Mix it until the dough becomes a ball that comes away easily from the side of the bowl.
Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 2 hours.

Making the Buns:
Once the dough is ready, you can start making the buns. To make sure they are all the same size cut the dough in half, and cut each part in half again until you reach the size and number of buns you want.
If you are making Panini, the rolls should fit inside the palm of your hand, as they have to rest for another 30 minutes they will double in size. It does not matter if they do not look perfect, they will automatically develop into nice, round and smooth buns once they have lievitated.
If you want a shine look, brush them with an egg wash (1 egg and some milk).
If you are making Hamburger Buns cutt the dough in 6 equal pieces to make 6 nice large buns.
Once the Buns have rested for 30 minutes, you can cook them in a hot oven at 180C for 20 minutes.
Photo: Samantha Murphy


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
¼ cup / 4 tablespoons (57 g) melted unsalted butter
for the egg wash
1 egg
1 tablespoon heavy whipping cream or milk

For brushing the baked rolls (optional):
½ tablespoon melted butter
For the whipped honey butter: (optional condiment for the rolls)
½ cup (113 g / 4 oz) unsalted butter, softened to room temperature
¼ cup honey
¼ teaspoon cinnamon (optional)

To make the tangzhong (starter):
Combine the water, milk and flour in a small saucepan, and whisk together until no lumps remain.
Place the saucepan over low heat, and cook the mixture, stirring constantly using a heat-proof rubber spatula or whisk, until thickened to the consistency of loose roux and the spatula/whisk leaves lines in the bottom of the pan when dragged through; about 3 to 5 minutes.
Transfer the tangzhong to a small bowl, cover with plastic wrap directly on its surface and let it cool to room temperature. (To quicken the cooling process, I put it in the fridge while preparing the other steps)
To make the dough.
In the bowl of a stand mixer (or any large bowl or bread machine) whisk together the flour, milk powder, sugar, salt and yeast to combine.
In a 2-cup measuring cup (or medium bowl) whisk together the milk, egg, melted butter and cooled tangzhong until well combined.
Pour the milk mixture over the flour mixture and with the mixer on low speed, knead together using the dough hook (or by hand or bread machine) until a dough forms. The dough will be very sticky when mixing begins, but resist the urge to add more flour; the dough will absorb the excess moisture and come together nicely as the mixing progresses.
Increase the speed to medium low and continue kneading until a smooth, elastic dough forms and is no longer sticky; 15 to 20 minutes. Set the timer! (It takes me exactly 20 minutes until its not sticky enough to handle) At this point, the dough should feel tacky (slightly sticky but not messy) and should easily come together in a taut ball when handled with lightly oiled hands. If this is not the case, then knead in a little more flour, one tablespoon at a time. A good indication of telling when the dough is ready, is being able to stretch between your hands into a thin film without it breaking right away. When it starts tearing, it will tear in a circular fashion.
Using lightly oiled hands, shape the dough into a ball, and transfer to a lightly greased large bowl. Cover tightly with plastic wrap and allow to rise in a warm place, until almost doubled in volume, 60 to 90 minutes.
Turn out the dough onto a work surface (you shouldn’t need to dust it with flour). Pat the dough gently into an 8-inch square of even thickness. Using a bench knife or chef’s knife, cut the dough into 9 pieces (3 rows by 3 rows). Separate pieces and cover loosely with plastic.
Spray (or grease) an 8 or 9-inch square pan with non-stick cooking spray. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Place the rolls into the prepared pan. Cover the pan loosely with plastic wrap and allow the rolls to rise for 40 to 50 minutes, until puffy. In the last 10 minutes of rising, preheat the oven to 350°F/180°C. If you want to ensure browned bottoms on your rolls, place a pizza stone or baking sheet in the oven to heat.
Prepare egg wash by whisking together the egg and heavy cream. When ready to bake, remove the plastic wrap from the pan, then gently brush the rolls with the egg wash. Bake the rolls (on top of the pizza stone/baking sheet, if using) for 20 to 25 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should register at least 190°F. (If the rolls tops are browning too quickly, loosely place a piece of foil on top of the rolls to prevent further browning).
Remove the rolls from the oven, then immediately brush with the 1/2 tablespoon melted butter. Allow them to cool in the pan for 10 minutes, then gently flip them onto a large plate then onto a wire rack. Serve warm or at room temperature with anything you please or slather with honey butter (recipe below). Store leftovers in an airtight container or freeze in freezer bags.

To make the whipped honey butter (if using):
Add the butter, honey and cinnamon in a bowl and whip with the whisk attachment of an electric mixer until light and fluffy; 3 to 5 minutes.
Serve at room temperature but store in airtight container in the fridge.
Recipe and photo: Nicolette Papas


1 tablespoon active dry yeast
1 teaspoon plus 1/3 cup sugar
½ cup warm water
½ cup butter, softened
½ cup warm milk
1 egg
¾ teaspoon salt
4 cups all-purpose flour

In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°C. Bake 10-12 minutes or until golden brown. Remove from pans to wire racks.
Recipe and photo: Reneé Van Blerk Cupido


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

500 g flour
5 ml mixed spice
5 ml cinnamon
5 ml allspice
3 ml salt
(Sieve together)
120 g stork
125 ml sugar
2 eggs
100 g raisins
30 g sultanas
20 g mixed peel

Preheat oven to 220°C.
Blend ingredients for yeast sponge together in bowl til smooth. Stand in warm place until it froths to double its size.
Meanwhile rub the stork into the sieved ingredients. Stir in the sugar, add the yeast mixture, and eggs and beat well until mixture comes away from the sides.
Turn onto floured board and knead well adding the fruit at the same time.
Place dough in a floured bowl, cover with a damp cloth and leave in a warm place to rise (about 30 minutes).
When risen, turn out of bowl and knead again until smooth.
Form small balls (24) and place on greased baking sheet.

Leave to double in size (approximately 15 minutes) then pipe the cross on an bake for 15 minutes. Place dish of water in the base of the oven to give a steamy atmosphere.
This gives a softer finish to the buns. When cooked, brush with a strong solution of boiling water and sugar to glaze.

Batter for Crosses
30 ml stork
240 ml flour
5 ml baking powder
125 ml milk

Rub stork into flour and baking powder. Mix in milk gradually until a smooth batter is obtained. Pipe onto buns just before baking.
NB. The vitamin C tablet is not essential, but speeds up the action of the yeast, cutting down the proving and raising times.
Photo: Petré van Jaarsveld
Nota:   Hulle is heerlik sag binne. Nie ‘n baie sterk spesery smaak nie. Die kors was effens crispy, maar nadat ek die glasering oor geverf het, het dit dadelik sag geraak. Die deeg is ‘n baie lekker hanteerbare deeg.


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.
Knie dit nou om ‘n sagte gladde elastiese deeg te vorm.
Plaas die deeg in ‘n groot houer wat mildelik met sonneblomolie gesmeer is.
Draai die deeg om sodat die gesmeerde onderkant bo is. Bedek die houer. Laat die deeg in ‘n warm plek rys tot dubbel die oorspronklike grootte.
Knie die deeg af, halveer dit en rol elke helfte op ‘n meelbestrooide deegplank uit in ‘n sirkel met ‘n deursnee van sowat 40 cm.
Sny elke sirkel in 16 ewe groot wiggies. Begin by die ronde rand en rol elke wiggie na die puntkant op.
Plaas die rolle met die puntkante onder ‘n entjie van mekaar af op gesmeerde bakplate. Bedek dit liggies of plaas die bakplate in groot plastieksakke, en laat die rolly by kamertemperatuur rys tot dubbel die oorspronklike grootte.
Voorverhit die oond tot 200 ºC. Verwyder die bedekking en bak die rolle sowat 20 minute tot mooi goudbruin. Laat hulle op ‘n draadrak afkoel. Sit hulle louwarm of koud voor. Lewer 32 broodrolle.
Resep geplaas deur: Brenda Litzke


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
2 tablespoons sugar
¼ teaspoon salt
1 large egg
2 teaspoons dry yeast
1 ½ cups plus ¼ cup all purpose flour
1 egg white

Heat the butter in a large heavy pot. Turn off the heat.
Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.
Crack the egg, add to the mixture and mix well. Add the dry yeast and let it all sit for 1 minute.
Add 1 ½ cups flour and mix well with the wooden spoon (or rice scoop) for about 1 minute. The dough will be very sticky.
Cover the pot and let it rise for 1 hour until it doubles in size.
Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
Deflate and fold the dough for another minute until it makes a smooth dough ball.
Place the ¼ cup flour on the cutting board and sprinkle with some flour. Transfer the dough ball to a dusted cutting board and divide into 6 equal size pieces.
Rub a piece of dough between your hands until it forms into a cylinder. Put it on the dusted cutting board and roll it out with both hands until it’s about 8 inch in length. Coil it around itself and bring the end from the bottom up and over to the top of the coil so you can insert it into the center. The dough is very soft and sticky. When you shape the rolls, dust your fingers with some flour so the rolls don’t stick to them. Put it on a non stick baking pan (I used 7 x 8 inch pan).
Repeat with the remaining dough pieces. Be sure to leave enough room in between the rolls for them to expand.
Let it rise for 1 hour.

Preheat oven to 180ºC for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.
Brush the remaining egg white onto the rolls. Bake another minute.
Remove it from the oven and serve hot.
Note and photo:  Shena Brigitta Schroeder –  The buns came out beautifully, and it tastes great. This is one of those recipes women are not likely to share onece they have tried it. Im writing this one in my recipe book
2nd photo:  Amanda Conradie –  Jy kan die resep ook gebruik om Cinnabon rolletjies te maak. Net reg vir paas fees.


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

Sif meel, sout en bakpoeier.
Vryf botter in, totdat dit soos mieliemeel lyk.
Voeg kaas by.
Maak aan met 150 ml van die melk, tot ‘n deeg wat uitgerol kan word.
Verdeel deeg in 4 stukke.
Rol dun uit op meelbestrooide plank in n sirkel van 20 cm deursnee.
Verdeel sirkel in 8 stukke.
Rol elke stuk van buiterand af na die punt toe op.
Knak rolletjie dat halmaanvormig is.
Klits eiergeel en melk en bestryk rolletjies.
Bak by 180ºC tot goudbruin.
Resep geplaas deur Frieda Greyling
Foto: Frieda Greyling


3 eetlepels heba meel (te koop by Food Lover’s Market)
3 eetlepels water
1 eier
¼ teelepel bakpoeier

Meng al die bestanddele met ‘n vurk. Bak in mikrogolf op 100% krag vir 90 sekondes. (Gebruik ‘n ronde houertjie, so groot soos jou jafel-pan). Sny in die rondte middeldeur en smeer buitekant van broodjies met egte botter. Vul met banting-vriendelike vulsel (bv. ham, eier en kaas / maalvleis / hoender) en bak in jafel pan tot goudbruin aan weerskante.
Dit voel soos kroek, maar dit is nie!
Resep geplaas deur: Daleen Stephens


2 cups flour
1 teaspoon salt
1 teaspoon sugar
10 g packet instant yeast
1 cup warm water

Sieve the flour into a large bowl.
Add the salt, sugar and instant yeast and stir to mix.
Slowly add enough of the water to bring the mixture together into a dough.
The dough should be soft but not sticky.
Knead the dough for a few minutes by hand.
Form the dough into a ball and place in a bowl.
Cover the dough with a damp cloth and leave in a warm place until doubled in size.
Knead the dough back into a ball and divided evenly into 10 or 12 pieces.
Place the roosterkoek pieces on a tray lined with baking paper and leave to rise again for a few minutes.
Cook the roosterkoek on a grid over medium heat coals, turning occasionally until cooked through.
Serve hot straight off the coals with butter, jam or syrup and cheese.
Recipe posted by Louise Venter
Photo: Louise Venter


1 cup plain Greek yogurt
1 cup self-raising flour or 1 cup all purpose flour + 1 ½ teaspoon baking powder
½ teaspoon salt
1 egg, whisked
sesame seeds or poppy seeds (I used pumpkin and sunflower seeds)

Preheat oven to 180°C. Line a large baking tray with baking paper. In a large bowl add the yogurt and flour. Using a spoon or spatula, mix together until it begins to form a crumbly dough. Use your hands to push the dough together to form a ball.
The dough will be very sticky. You can use a mixer with a dough hook or you can knead by hand. Cover surface with flour and knead until the dough is tacky and no longer sticky. Divide the dough into 4 equal balls. Roll each ball out on lightly floured surface until it becomes a rope of about 2 cm thick. Try to make the rope as even and smooth as possible. Pinch the ends together to form a circle. Repeat with the remaining dough. Place the bagels on the baking tray. Brush with the egg wash. Sprinkle tops with the seeds. Bake for about 23 – 25 minutes or until cooked all the way through. Remove from the oven and turn up the heat to 200°C. Return the bagels to the oven and bake for a further 2 – 3 minutes until the tops are brown. Leave to cool for a few minutes.
Recipe and photo: Melissa Ann Vermeulen