The recipe below has been a trusted recipe for many years and memories of first making this brings a smile to my face. For those of you who want to perfect your roosterkoek skills, it may also be helpful to bear in mind the following hints and tips:
- make sure the dough is on the stiff side (reduce the liquid if necessary). If it is too runny, the dough is going to drip through the grid before the rolls have a chance to bake!
- get your braai grid as clean as possible if you are going to make roosterkoek – blackened reminders of the Ghosts of Braais Past clinging to your roosterkoek is not pretty or clever.
- to stop the rolls from sticking to the grid, lightly oil your grid. Also make sure the rolls are shaped on a floured board so that they have a little some flour clinging to the outside.
- be very careful with the fire you plan to cook these on. It should be neither too large (i.e flames licking the rolls!), nor too hot (black outside + runny inside = “No thanks, not really hungry today!”). Use the hand-over-the-coals endurance test – if you can hold your hand there for 10 seconds or more, you are probably OK. Also make sure that the coals are distributed as evenly as possible before putting the roosterkoek on the grid.
ROOSTERKOEK (makes about 12)
Ingredients:
300g plain flour
10ml instant yeast
5ml salt
15ml sugar
30ml sunflower oil
180-200ml warm water
Method:
Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two. In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.
Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes. Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.
When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.
We have also at times experimented, with very tasty results, in adding cheeses and extras to the inside of the roosterkoek. Be creative and see what you can come up with!
