Ingredients

Method

For the chicken livers:
• 500 g cleaned chicken livers 
• 1 t paprika  
• 1 t chilli, chopped 
• 1 t Woolworths 11 in 1 spice 
• 1 onion, chopped 
• 1 t garlic, minced 
• Salt & pepper, to taste  
• ½ cup fresh cream  
• Parsley to garnish 
For the rolls:
• 4 cups flour
• 2 t instant dry yeast
• ⅓ cup castor sugar
• 1 t salt
• ⅓ cup melted butter, plus extra for brushing
• 1½ cups warm milk
• 1 egg
• oil for greasing

Method

Ingredients

For the chicken livers:

1. Season livers with the spices.

2. Heat a little oil in a non-stick pan and fry onion and garlic. Then add the chilli.

3. Add in the chicken livers and brown them. Cover with a lid to finish the cooking.

4. Season with salt and pepper and stir in the cream.

5. Simmer on a low for 5 minutes.

To make the rolls:

1. Put 3 cups of the flour, yeast, castor sugar and salt in a bowl. Combine well.

2. In a separate bowl, mix butter, milk and egg.

3. Make a well in the dry ingredients and pour the wet ingredients into it.

4. Add ½ cup (60 g) flour and combine with a wooden spoon until incorporated.

5. Add the remaining ½ cup (60 g) flour and mix until a ball of dough is formed.

6. Knead until dough is slightly sticky and soft, and pulling away from sides of bowl, about 8 minutes.

7. Transfer dough to a lightly greased bowl. Cover with a towel or plastic wrap, and leave to rise in a warm spot until double in size, about 30 minutes.

8. Knock down dough by punching it lightly. Pinch off pieces and form 16 equal-sized rolls, placing them on a greased baking tray.

9. Cover with a towel and leave to rise for 30 minutes. In the meantime, preheat oven to 180 °C.

10. Bake until golden, 12-15 minutes. Brush with melted butter while hot.

Find more bread recipes here. 

Videography: Xoli Zee Khumalo, Shavan
Video editing: Barry de Villiers