Makes 12
Easy
20 minutes, plus 1 hour’s proofing time
12-15 minutes
1. Place 3 cups of the flour in a bowl, with the yeast, castor sugar and salt. Combine well.
2. Mix the melted butter, milk, and egg in a separate bowl.
3. Make a well in the dry ingredients and pour the wet ingredients into it.
4. Add ½ cup flour and combine the mixture with a wooden spoon until incorporated. Add the remaining ½ cup flour and mix until a dough ball is formed.
5. Knead until the dough is slightly sticky and soft, and pull away from the sides of the bowl – about 8 minutes.
6. Transfer the dough into a lightly greased bowl, cover with a tea towel or clingwrap, and leave to rise in a warm spot until doubled in size – about 30 minutes.
7. Knock down the dough by punching it lightly. Pinch off pieces to form 16 equal-sized rolls, placing them on a greased baking tray.
8. Cover with a tea towel and leave to rise for 30 minutes. In the meantime, preheat oven to 180°C.
9. Stuff the balls with cheese, biltong and piquanté pepper chutney. Be sure to pinch and seal the edges to keep the sauce from escaping.
10. Bake in the oven until golden, 12-15 minutes. Brush with melted butter while hot, and serve.
Photography: Sadiqah Assur-Ismail
Recipe: Jax Burgess
Food assistant: Sarah Millner
Woolworths sliced beef, ostrich or venison biltong is made using a traditional recipe, mildly spiced with coriander, cloves, and chilli and even smoked. All Woolies’ beef and ostrich biltong is halaal. You’re spoilt for choice with the options available in store or online.
