Cheese-topped, chakalaka-filled bread rolls perfect for a braai. Use your favourite Rhodes Chakalaka variant.

Ingredients

• 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

Method

1. To make the bread dough, sift the flour, salt and sugar into the bowl of a mixer.
2. Sprinkle over the yeast.
3. Pour in the butter.
4. Using the dough hook attachment and the mixer on a medium speed Ð; add enough of the water to bring together a soft dough.
5. The dough must be able to knead easily and should not stick to your hands or the bowl.
6. Continue to knead the dough for about ten minutes until it is elastic and smooth.
7. Form into a ball and place in a floured bowl.
8. Cover with a damp cloth and leave in a warm spot to rise until it has doubled in size.
9. Knock down with your fist and knead again.
10. 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)
11. Using a rolling pin, roll out each piece of dough on a floured surface, retaining its circular shape.
12. 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.
13. Place the chakalaka bread rolls onto a baking tray that has been lined with baking paper.
14. Cover the rolls with a damp cloth and leave to double in size.
15. Brush the chakalaka bread rolls with the whisked egg and sprinkle the tops with grated cheese
16. 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.
17. The buns will lift easily from the baking paper when done.
18. Allow to cool.