Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Butternut, carrot and ginger soup with roasted chickpeas
Butternut recipes

Butternut, carrot and ginger soup with roasted chickpeas

45 minutes
Lemon queen of puddings
Citrus recipes

Lemon queen of puddings

30 minutes
Easy lamb shank pie
Lamb recipes

Easy lamb shank pie

50 minutes
  • Home
  • Recipes
  • Meat-free
Caprese salad wreath
Cheese recipes

Caprese salad wreath

Gourmet Christmas cheeseboard
Cheese recipes

Gourmet Christmas cheeseboard

Cheddar sablé
Cheese recipes

Cheddar sablé

20 minutes
Burrata, blood orange and grape salad
Cheese recipes

Burrata, blood orange and grape salad

Curried lentils with fried eggs
Curry recipes

Curried lentils with fried eggs

15 minutes
Mushroom tortellini
Italian recipes

Mushroom tortellini

20 minutes
Two-cheese polenta
Cheese recipes

Two-cheese polenta

20 minutes
Cheesy broccoli soup
Broccoli recipes

Cheesy broccoli soup

15 minutes
Corn custard with corn velouté
Corn recipes

Corn custard with corn velouté

1 hour 15 minutes
Isinkwa nemifino (steamed mielie bread with wild spinach)
Bread recipes

Isinkwa nemifino (steamed mielie bread with wild spinach)

1½ hours
Nashville-style hot brinjals
Brinjal recipes

Nashville-style hot brinjals

15 minutes
Dikgaragana
Bread recipes

Dikgaragana

30 minutes
  • 15 of 75
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Dikgaragana

By Believer Madisa
Makes 12
Easy
30 minutes, plus 2 hours’ proving time
30 minutes

Ingredients

  • 1 cup warm water
  • 40 g sugar
  • 15 g instant dry yeast
  • 375 g cake flour
  • salt a pinch
  • 2 T canola oil
  • 4 T unsalted butter, melted

Method

1. Mix the water, sugar and yeast in a small bowl. Allow to stand for 10 minutes, or until a layer of bubbles forms.

2. Place the flour, salt and oil in a larger bowl and create a well. Pour in the yeast mixture. Mix until a dough forms, then turn out onto a floured surface and knead for about 10 minutes.

3. Place the dough in a greased bowl and cover with a clean, damp tea towel. Allow to prove for 60–90 minutes, or until doubled in size.

4. Knock down the dough and shape into palm-sized balls (50 g each). Place on a baking tray, 2 cm apart. Cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size.

5. Preheat the oven to 180°C. Bake the rolls for 20–30 minutes, or until golden.

6. Remove from the oven and immediately pat the rolls with a clean, damp tea towel, then brush with melted butter. Brush with butter again, then cool on a wire rack. Serve cool.

Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen

Browse more bread recipes here.