Roosterkoek is a traditional South African bread roll that is cooked on an open fire. It is smoky, slightly charred and heaven-in-a-bite when eaten slightly warm with butter. This recipe makes about 10 – 12 roosterkoeke.

1kg bread flour
15g instant yeast
15ml salt
about 700ml lukewarm water

Add the flour, yeast and salt to the bowl of a stand mixer fitted with a dough hook.
Turn the mixer on to a low speed and add just enough water to make a stiff dough.
Knead on medium speed for 5 minutes until the dough is elastic and smooth.
Lightly oil a clean mixing bowl, place the dough in it and cover with a clean tea towel.
Proof the dough for 90 minutes.
Knock the dough back and roll it to a 2cm thickness on an oiled work surface.
Cut the rolled dough into roughly 10 – 12 equal sized pieces. Place the pieces of dough about 5cm apart on an oiled baking sheet. Cover with a tea towel and set aside to rise while you get your break/outdoor fire ready.

Brush the griddle with a thin layer of vegetable oil and wait for any flair-ups/flames to die away.
Cook the Roosterkoek on a medium-warm fire for 10 minutes before turning them over for another 10 minutes cooking time.
Serve slightly warm with butter and your choice of filling.

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