Ingredients

Method

• 520 g flour
• 1 cup water
• 1 t salt
• 60 g sugar
• 1 x 10 g dried yeast
• 4 T butter, melted
• ¾ cup lukewarm milk
• 1 free-range egg, beaten
• 2 T sugar
• 2 T water

Method

Ingredients

1. Place 40 g flour and the water in a saucepan and cook until thick, stirring continually. Remove from the heat and mix well until smooth and sticky. Allow to cool completely.

2. Mix the remaining flour with the salt, sugar and yeast. Make a well in the centre, then add the butter, milk and egg and mix. Add the cooled flour paste and mix through.

3. Place the dough onto a floured surface and knead for 10–15 minutes until smooth. Put the dough into a greased bowl, cover with clingwrap and allow to rise in a warm place for 1 hour.

4. Turn out the dough onto a floured surface and knead for 1 minute. Divide the dough into 12 pieces and shape into balls. Arrange the balls in a greased cast-iron pot, then cover with clingwrap and allow to rise for a further 30 minutes. Preheat the oven to 200°C and bake the rolls for 15 minutes.

5. While the rolls are baking, make a sugar syrup by simmering the sugar and water in a saucepan for 5 minutes, or until syrupy. Once the rolls are baked, remove from the oven and brush the top with syrup. Serve warm

Find more bread recipes here.

Photograph: Jan Ras 
Food assistant: Emma Nkunzana