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  • 200 ml warm water
  • 120 ml milk
  • 20 ml butter or vegetable oil
  • 10 ml dried yeast
  • 5 ml sugar
  • 500 g white bread flour
  • 7.5 ml salt

Add the water, milk, butter (or oil) and yeast and sugar to a bowl and set aside for up to 10 min.
Add the flour and salt and mix to combine.
Knead on a floured surface for 10 minutes, until the dough is no longer sticky and pliable.
Set aside for 30 minutes till doubled in size.
Split the dough into 6, form balls and form slit by side of hand into each ball.
Place on a floured surface and sprinkle flour on top. Place slit down on a cloth and cover with another cloth.
Set aside for another 30 minutes, until it’s looking nice and puffy again.
Heat the oven to 180 ºC.
Place rolls on a tray, slit side up and bake for 10 min until it looks lightly browned, allow to cool slightly.
Eat straight away with melted butter, or save for later.
Cut in half and toast inside on a hot non stick pan.

Photo and recipe:  Elize de Kock

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