These Bovril and biltong rolls were inspired by chef Bertus Basson. You can add grated Cheddar, too. Make the day before and warm up in the oven for a few minutes before serving with butter.
- 7 g dried yeast
- 1 cup milk
- 4 T boiling water
- 50 g Muscovado sugar
- 1/2 t salt
- 400 g flour
- 3 T cornflour
- 3 T olive oil
- For the glaze:
- 4 T butter, melted
- 2 T Bovril
- 100 g biltong power
1. Preheat the oven to 180°C and line a large baking tray with greaseproof paper. Combine the yeast with the milk, add the boiling water and stir. Allow to bloom for 10 minutes.
2. In a large bowl, combine the sugar, salt, flour and cornflour. Make a well in the centre of the dry ingredients, add the yeast mixture and the olive oil, then combine until a dough has formed. Knead until smooth and elastic.
3. Oil the same bowl, place the dough inside, cover with a clean, damp tea towel and allow to rise for 45 minutes to 1 hour, or until doubled in size.
4. Once the dough is ready, combine the melted butter and the Bovril for the glaze. Roll the dough out into a 35 x 35 cm square on a floured work surface. Brush the surface of the dough with some of the glaze and cover with the biltong powder. Fold the dough into thirds (like a business letter) and roll into a 35 x 20 cm rectangle.
5. Cut the dough into 20 cm-long strips, roughly 2 cm wide. Take one strip and twist it, stretching it slightly as you do so. Hold one end of the twisted strip and coil the dough around your hand twice, then over the top of the dough coil, and tuck the loose end in at the bottom.
6. Place the twisted dinner rolls on the lined baking tray, cover and allow to rise for a further 10 minutes. Bake until golden brown, about 15–20 minutes. Brush with the remaining glaze before serving.
Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet