Cheese-topped, chakalaka-filled bread rolls perfect for a braai. Use your favourite Rhodes Chakalaka variant.
- 600 g plain flour
- 10 ml (2 t) salt
- 5 ml (1 t) sugar
- 1 x 10 g packet dried yeast
- 15 ml (1 T) butter, melted
- 500 ml (2 C) lukewarm water
- 1 x 400 g can Rhodes Quality Chakalaka Mild & Spicy
- 1 egg, whisked
- 250 ml (1 C) cheddar cheese, grated
- To make the bread dough, sift the flour, salt and sugar into the bowl of a mixer.
- Sprinkle over the yeast.
- Pour in the butter.
- Using the dough hook attachment and the mixer on a medium speed Ð; add enough of the water to bring together a soft dough.
- The dough must be able to knead easily and should not stick to your hands or the bowl.
- Continue to knead the dough for about ten minutes until it is elastic and smooth.
- Form into a ball and place in a floured bowl.
- Cover with a damp cloth and leave in a warm spot to rise until it has doubled in size.
- Knock down with your fist and knead again.
- Measure the dough out into even sized bread rolls, using an electric scale for accuracy.
(40 g cocktail bun, 60 g dinner bun, 80 g large bun)
- Using a rolling pin, roll out each piece of dough on a floured surface, retaining its circular shape.
- Place 5 ml (1 t) of Rhodes Quality Chakalaka Mild & Spicy onto the center of each round. Use your fingers to pinch the dough together around the chakalaka and shape into balls.
- Place the chakalaka bread rolls onto a baking tray that has been lined with baking paper.
- Cover the rolls with a damp cloth and leave to double in size.
- Brush the chakalaka bread rolls with the whisked egg and sprinkle the tops with grated cheese
- Bake the chakalaka bread rolls in an oven preheated to 180°C for about 15 minutes or until the buns are golden brown and baked through.
- The buns will lift easily from the baking paper when done.
- Allow to cool.