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.
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