|1 x 400 g tin||Rhodes Quality Chakalaka Mild & Spicy|
|10 g||active dried yeast|
|15 ml||butter — melted|
|500 ml||lukewarm water|
|1||egg — whisked|
|250 ml||cheddar cheese — grated|
Place the Rhodes Quality Chakalaka Mild & Spicy into a sieve over a bowl and leave to stand to drain the sauce.
To make the bread dough, sift the flour, salt and sugar into the bowl of a mixer.
Sprinkle over the yeast.
Pour in the butter.
Using the dough hook attachment and the mixer on a medium speed add enough of the water to bring together a soft dough.
The dough must be able to knead easily and should not stick to hands or the bowl.
Continue to knead the dough for about ten minutes until dough is elastic and smooth.
Form into a ball and place in a floured bowl.
Cover with a damp cloth and leave in a warm spot to rise until it has doubled in size.
Knock down with your fist and knead again.
Measure the dough out into even sized (40 g) small bread rolls.
Place half the buns in the bottom of a baking pan that fits in the air fryer.
Spoon the drained Rhodes Quality Chakalaka over the top of the buns and sprinkle with half the grated cheese.
Add the remaining buns in a second layer and brush with the whisked egg.
Air fry the buns at 180ºC for 15 minutes.
Sprinkle the remaining cheese over the buns and air fry for a further 5-10 minutes or until the buns are golden brown and baked through.
Best served warm.
Using an electric scale to measure out the bread rolls for accurately even sized buns.
Mix the drained chakalaka sauce with mayonnaise for sandwiches or stir into cooked mince.