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Cook: 15 minutes


  • 3 cups cake flour
  • 1 cup sugar
  • 1 sachet dry instant yeast
  • 250 g Rama margarine
  • 2 eggs
  • 2 teaspoons lemon essence
  • 1 cup lukewarm water

Place cake flour in a bowl, add sugar, and mix. Rub Rama in till it look like bread crumbs.
In another bowl beat the eggs, add the lemon essence and water and mix.
Take the wet mix and pour it into the dry ingredients, work with your hands until well combined.
Don’t make it too wet it must be sticky.
Cover the bowl of dough and place in a warm place for 1 hour.
Knead the dough through and shape round balls, place on a greased baking tray.
Brush the rolls with oil. Set aside to rise double in size, bake in a preheated oven at 160ºC for 15 minutes.

I use a very small oven and bake at 120ºC.
Recipe and photo: Maureen Phindox Quoza

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