Ingredients

Method

For the rolls:
• 800 g flour, plus extra for dusting
• 10 g instant dried yeast
• 2 t salt
• 40 g brown sugar
• 3 cups lukewarm water
• 1 large free-range egg, beaten
• sesame seeds, for sprinkling
For the amasi raita:
• 1⁄2 cup amasi
• 1 Mediterranean cucumber, half grated and half thinly sliced
• 5 g mint, finely chopped
• sea salt and freshly ground black pepper, to taste
For the filling:
• 100 g radishes, thinly sliced
• 500 g Woolworths pickled hake

Method

Ingredients

1. To make the rolls, place all the dry ingredients in a large bowl and combine well. Make a well in the centre and gradually stir in the water until a dough forms.

2. Knead the dough on a floured surface until soft and stretchy. Place in a lightly greased bowl, cover with a clean kitchen towel and allow to prove for about 40 minutes.

3. Preheat the oven to 180°C. Knock down the dough and roll into balls of 40 g each. Place on a lined baking sheet and brush with the egg. Sprinkle over the sesame seeds and allow to prove for a further 20 minutes. Bake for 10–12 minutes, or until golden brown and risen. Allow to cool.

4. To make the amasi raita, stir all the ingredients together, place in a container and chill.

5. To serve, slice open the rolls and pile with the radish, sliced cucumber and pickled fish. Spoon over the raita.

Find more picnic recipes here.

Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Unathi Taffa