Roosterbrood (Griddle Bread)
The Quirky Foodster Team
Ingredients
- Flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tbsp
- Salt — 1 1/2 tsp
- Warm milk — 300 ml (1 1/4 cups)
- Butter, melted — 40 g (3 tbsp)
Method
- In a large bowl, mix the flour, yeast, sugar and salt.
- Add the warm milk and melted butter and mix to a soft dough, then knead on a floured surface for about 8 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover with a tea towel, and leave to prove in a warm place for about 1 hour, until doubled.
- Punch down the dough, shape into small rolls, and arrange them close together in a greased round tin or foil tray, so they touch.
- Cover and leave to prove for a further 20 minutes.
- Place the tin on a wire grid over medium braai coals, cover with a lid or upturned pot, and cook for 20 to 25 minutes, turning occasionally, until golden and cooked through (or bake at 200°C/400°F for 20 to 25 minutes if using an oven).
- Tear apart and serve warm with butter.
Introduction: Roosterbrood is a yeasted bread traditionally cooked on a wire grid directly over braai coals rather than in an oven, a technique tied to farm and outdoor cooking traditions in rural South Africa.
Cultural Background: Roosterbrood is a yeasted bread traditionally cooked on a wire grid directly over braai coals rather than in an oven, a technique tied to farm and outdoor cooking traditions in rural South Africa. Golden and slightly smoky from the coals, it is a favourite accompaniment to braais, torn apart and eaten with butter or alongside grilled meat.
Tips: Arranging the rolls so they touch in the tin helps them stay soft in the middle with a golden crust on top. Keep the coals at a moderate, even heat — roosterbrood needs steady warmth, not direct high flame, to cook through without burning.
Variations: Brush the top with garlic butter after baking for a garlic roosterbrood variation popular at braais. The World Cookbook Project — South Africa — Full Recipes Page 46 Substitute the milk with a plant-based milk and the butter with vegan margarine for a vegan version.
Storage: Store in an airtight container or bread bag at room temperature for up to 2 days.
Reheating: Warm briefly on the braai grid or in a low oven at 160°C (325°F) for 5 to 8 minutes.
Nutrition: Approx. 240 kcal, 6 g protein, 42 g carbohydrate, 5 g fat per serving.
FAQs:
Q: Can I make roosterbrood without a braai?
A: Yes, it bakes just as well in a conventional oven at 200°C (400°F), though it will lack the characteristic smoky flavour.
Q: Why do the rolls need to touch in the tin?
A: Touching rolls rise upward against each other, giving the soft, pull-apart texture roosterbrood is known for.
- Flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tbsp
- Salt — 1 1/2 tsp
- Warm milk — 300 ml (1 1/4 cups)
- Butter, melted — 40 g (3 tbsp)
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