Cheese-and-atchar dinner rolls
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- Khanya Mzongwana
- 6 to 8
- Easy
- Meat-free
- 10 minutes
- 30 minutes
- Springfield Albar
- Buy Ingredients Here
“Bread is important on a festive table and this one is like a really good grilled cheese in roll form. I like baking the bread the night before but you can also do it earlier and freeze. Thaw and reheat at 160°C for 10 minutes.”– Khanya Mzongwana
Ingredients
- 800 g cake flour
- 10 g instant dry yeast
- 40 g brown sugar
- salt, to taste
- 100 g Woolworths hot vegetable atchar, plus extra for serving
- 200 g Cheddar, grated
- 100 g spring onions, finely sliced
- 3 cups lukewarm water
- 200 g cream cheese
Cooking Instructions
1. Preheat the oven to 180°C. Lightly grease a 20 cm springform cake tin with oil. Place all the dry ingredients in a bowl. Add the atchar, cheese and spring onions and combine well.
2. Using a metal spoon, stir in the lukewarm water to make a shaggy dough. Keep stirring until a firmer dough begins to form. If the mixture is too runny, add more flour until you have a malleable dough. Knead on a clean surface for about 10 minutes.
3. Place the dough into a glass bowl, cover with a clean tea towel and set aside to prove until doubled in size. Knock down the dough and, using lightly greased hands, roll the dough into balls and neatly arrange in the baking tin. Prove again for another 20 minutes. Bake for 30–40 minutes, or until the rolls are cooked through and golden brown. Serve with the cream cheese and extra atchar.
Find more Christmas recipes here.
Photographs: Toby Murphy
Food assistant: Ellah Maepa
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