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Cook: 25 minutes | Servings: 8 rolls


Lockdown day#519🇿🇦. Prepping fresh rolls for pork Prego’s tonight. I’m on a roll with yeast dough.

  • 1 x 10 g (15 ml) instant yeast
  • 350 ml lukewarm water
  • 15 ml butter
  • 5 ml salt
  • 280 g / 500 ml cake flour
  • ± 280 g / 500 ml additional cake flour

Mix the yeast, cake flour and salt together in a large bowl or Kenwood/Kitchen Aid mixer with the dough hook attached. Add the butter to the lukewarm water and stir to dissolve.
Stir the butter and water into the bowl with the flour and mix well.
Add sufficient amount of the additional cake flour to form a soft dough.
Turn out onto a floured surface and knead for 6 – 8 minutes until smooth and elastic.
Return to a floured bowl, cover tightly and allow to rise in a mildly warm spot until doubled in volume.
Knead down the risen dough lightly and press down onto a lightly floured surface.

Cut approx. 8 pieces of the same size and shape them into neat rolls.
Place the rolls on a baking sheet lined with baking paper, lightly sprinkled with flour. Sprinkle each roll with flour and use the back of a knife to press a deep indentation in the middle of the rolls. Allow to rise again for about 20 minutes.
Bake in a preheated oven on 180°C for about 25 minutes until golden and firm.

Recipe tested and photo: Elsabie Templeton

Nota foto 2: Prego Rolls
Ek het die vark filet in 2 cm skywe gesny, tussen waspapier bietjie platter geslaan en gepanbraai in min peri peri olie. Vleis moet net gaar wees en nie droog nie.
Bedien met Prego sous en gekarameliseerde uie.

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