South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0037
Printed 03 November 2026
Grilling
Kid-Friendly
Sandwiches
Side Dishes
Roosterkoek (Grilled Bread Rolls)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 500ml (2 cups) Cake flour
- 5ml (1 tsp) Salt
- 5ml (1 tsp) Sugar
- 1 packet (10g) Instant dry yeast
- 250-300ml (1 - 1.25 cups) Lukewarm water
- 30ml (2 tbsp) Olive oil (plus extra for greasing)
About This Recipe
Similar to potbrood, but smaller, individual dough balls or patties cooked directly on a grid over medium coals. They develop a delicious smoky flavour and a wonderful chewy texture. Perfect for a braai.
Preparation Instructions
- In a large bowl, combine the flour, salt, sugar, and yeast.
- Gradually add the lukewarm water and olive oil, mixing until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Shape: Gently punch down the risen dough. Divide it into 8-12 equal portions. Form each portion into a round or oval-shaped flat roll (about 1.5-2cm thick).
- Grill: Place the shaped roosterkoek directly on a well-oiled braai grid over medium-hot coals (not too hot, or they'll burn outside before cooking inside).
- Grill for 5-8 minutes per side, turning once, until golden brown, cooked through, and hollow when tapped.
- Serve warm, sliced open with butter, jam, cheese, or leftover braai meat and chakalaka.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/roosterkoek-grilled-bread-rolls · Developed by Christo Lochenberg
