Homemade Roosterkoek – The Perfect Braai Side with Extra Virgin Olive Oil

Nothing beats the smell of freshly grilled Roosterkoek straight off the braai. Crispy on the outside, soft and fluffy on the inside, and packed with that signature smoky, fire-kissed flavour, it’s the ultimate companion to any South African braai.

But here’s the game-changer—adding a splash of Extra Virgin Olive Oil to the dough. This little trick enhances the softness, gives the rolls a richer texture, and helps create that beautiful golden crust when grilled over the coals. Whether you’re serving it stuffed with braaied meats, slathered in butter, or dunked into a hearty potjie, this easy homemade Roosterkoek recipe will have everyone reaching for seconds.

Ready to get baking? Fire up the coals and let’s go! 🔥👇

Homemade Roosterkoek

Ingredients:

500g white bread flour
1 level tsp salt
350ml luke warm water
7g yeast
1 level tsp sugar
1 Tbsp Wilson’s Foods Extra Virgin Olive oil

Instructions:

1. In a large mixing bowl, mix together the flour and salt.

2. Add the water, yeast, sugar and olive oil to a large jug, stir to combine and leave to stand for a few minutes, or until you start to see bubbles on the surface of the water.

3. Add the water mixture to the flour and mix well, kneading until you have a smooth dough (or use a mixer with a dough hook attachment). Set aside in a clean bowl with a dash of olive oil to rise for about 1 hour, covered with a damp tea towel.

4. Knock back the dough, divide into 6-8 rolls, and leave to rise again for a few minutes. Flatten the portions gently with your hands, dust with a little flour if necessary and bake over low coals until golden, fragrant and cooked through.