Ingredients

Method

• 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

Method

Ingredients

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.

Find more bread recipes here. 

This is an extract from Hosting with The Lazy Makoti: A Celebration of Food by Mogau Seshoene, published by Jonathan Ball Publishers. Photography: Donna Lewis and Katlego Mokubyane.