Roosterbrood with Cheese

Makes 12

  • 400 g cake wheat flour
  • 10 ml (2 t) salt
  • 20 ml (4 t) Huletts White Sugar
  • 20 ml (4 t) butter
  • 5 g instant yeast
  • 5 ml (1 t) mixed herbs
  • 30 ml (2 T) chopped pepper dews
  • 15 ml (1 T) chopped chives
  • 80 ml (1/3 cup) milk
  • 125 ml (½ cup) lukewarm water
  • 250 ml (1 cup) grated cheddar cheese
  1. Mix the flour, salt and Huletts white sugar together in a bowl and rub the butter into the flour mixture with your fingertips.
  2. Add the yeast, mixed herbs, pepper dews and chives to the flour mixture and mix well.
  3. Add the milk and enough warm water to form a soft dough.
  4. On a lightly floured surface, knead the dough until it is smooth and elastic. Cover and leave to rest for 5 minutes.
  5. Knock the dough down and divide into 12 equal pieces, flatten and place a heaped teaspoon of grated cheese in the centre of each dough piece.
  6. Shape into round balls, making sure that no cheese escapes.
  7. Place the balls on a greased baking tray, leaving enough space between the balls to allow for rising. Cover and leave to rise in a warm place until they have doubled in size, about 30 minutes.
  8. Place over a medium braai flame for about 7 minutes on each side or until golden brown.

Serve with a braai, or with pickles, preserves or cold meats.

Best eaten fresh.