- 4 cups flour
- 1 packet instant dry yeast
- ⅓ cup castor sugar
- 1 t salt
- ⅓ cup (80 ml) melted butter, plus extra for brushing
- 1½ cups warm milk
- 1 egg
- oil for greasing
1. Put 3 cups (750 ml) flour, yeast, castor sugar and salt in a bowl. Combine well.
2. In a separate bowl, mix the butter, milk and egg.
3. Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
4. Add ½ cup (125 ml) flour and combine with a wooden spoon until incorporated.
5. Add the remaining ½ cup (125 ml) flour and mix until a ball of dough is formed.
6. Knead until dough is slightly sticky and soft, and pulling away from sides of bowl, about 8 minutes.
7. Transfer dough to a lightly greased bowl. Cover with a towel or clingwrap, and leave to rise in a warm spot until double in size, about 30 minutes.
8. Knock down dough by punching it lightly. Pinch off pieces and form 16 equal-sized rolls (you can weigh them to ensure consistency), placing them on a greased baking tray.
9. Cover with a towel or clingwrap and leave to rise for 30 minutes. In the meantime, preheat oven to 180 °C.
10. Bake until golden, 12-15 minutes. Brush with melted butter while hot.
This is an extract from Hosting with The Lazy Makoti: A Celebration of Food by Mogau Seshoene. It is published by Jonathan Ball Publishers. Photography Donna Lewis and Katlego Mokubyane