Rosemary and parmesan braai bread rolls
|3 1/2||flour — white|
|10 g||instant dried yeast|
|1/2 cup||parmesan cheese — finely grated|
|500 ml||water — luke warm|
Mix together the flour, salt and yeast.
Finely chop or cut the rosemary leaves and a stir into the flour along with the
Stir in the sugar, add the oil, then add sufficient water to make a dough.
Turn out onto a floured surface and knead until smooth and springy,
and no longer sticky (takes about 10 minutes).
Place the dough into an oiled dish, and allow to rise until roughly
double in size.
When the dough is ready, knead again slightly, and flatten out to
about 2.5 cm thick. Cut circles with a cookie cutter or
just roll into even sized balls of dough – don’t make them too big, they
must cook through quickly.
Flour the surface you are working on well,
and also flour the tops of each roll.
Sit them on a bread board somewhere warm to rise again slightly – they will get sort of round and puffy
Place on the braai grid over coals, (not too hot), and turn frequently until they are done, and sound hollow when tapped.
Serve with butter.
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