Ingredients

Method

For the pull-apart rolls:
• 1 cup warm water
• 434 g sugar
• 15 g instant dry yeast
• 375 g cake flour
• salt, a pinch
• 2 T canola oil
• 4 T unsalted butter, melted
For the baked goat’s cheese dip:
• 200 g Woolworths chevin
• 2⁄3 cup cream cheese
• sea salt and freshly ground black pepper, to taste
• honey, for drizzling
• basil (to make crispy herbs) to garnish

Method

Ingredients

1. To make the rolls, 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 on a floured surface and cut into 7–8 equal-sized balls. Place in a round greased 26 cm cast-iron pan. Cover and prove again until doubled in size. Bake at 180°C for 20–30 minutes. Brush with the melted butter.

5. To make the dip, place the cheeses, salt and pepper in a food processor and blend until smooth, adding a little water to loosen if necessary. Place in an ovenproof dish and bake at 200°C for 8–10 minutes. Drizzle with honey and serve with crispy herbs and the rolls.

Cook’s note: To make crispy herbs, pick the leaves of herbs such as basil, parsley, oregano or sage off the stems and fry in shallow oil in batches until vibrant green and crispy, about 8–10 seconds. Remove with a slotted spoon and drain on kitchen paper before serving. This recipe doubles up as a sublime cheese course if you want to use melba toast or crackers instead of the buns.

Find more dip recipes here. 

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen