BACON & CHEESE ROLLS
• 1 x quantity bread dough (see related recipe)
• 175g short-cut bacon rashers, finely chopped
• 120g (1 1/2 cups) coarsely grated cheddar
1. Step 1
Preheat oven to 190°C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
2. Step 2
Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
3. Step 3
Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.
Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking. Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.
STEP BY STEP BASIC BREAD DOUGH RECIPE:
Use this basic bread dough recipe to get started and then follow the related recipes to create your own bread, rolls, pizza bases, sweet scrolls and yummy pull-aparts.
Ingredients
• 450g (3 cups) plain bread flour
• 1 tbs (12g/2 sachets) dried yeast
• 2 tsp caster sugar
• 1/2 tsp salt
• 250ml (1 cup) warm milk
• 2 tbs melted butter
Method
1. Combine flour, yeast and caster sugar in a large bowl. Stir in salt. Make a well in the centre. Add warm milk and butter.
2. Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
3. Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
4. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size
Bron: Australian Good Food
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
• 175g short-cut bacon rashers, finely chopped
• 120g (1 1/2 cups) coarsely grated cheddar
1. Step 1
Preheat oven to 190°C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.
2. Step 2
Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
3. Step 3
Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.
Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking. Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.
STEP BY STEP BASIC BREAD DOUGH RECIPE:
Use this basic bread dough recipe to get started and then follow the related recipes to create your own bread, rolls, pizza bases, sweet scrolls and yummy pull-aparts.
Ingredients
• 450g (3 cups) plain bread flour
• 1 tbs (12g/2 sachets) dried yeast
• 2 tsp caster sugar
• 1/2 tsp salt
• 250ml (1 cup) warm milk
• 2 tbs melted butter
Method
1. Combine flour, yeast and caster sugar in a large bowl. Stir in salt. Make a well in the centre. Add warm milk and butter.
2. Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
3. Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
4. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size
Bron: Australian Good Food
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BASIC ENGLISH MUFFINS
ALMA SE NOTA: Ek bak Dubbele hoeveelhede vir die kinders. Hulle sê dis lekkerder as MacDonalds sin.
BASIC ENGLISH MUFFINS
450g Meel
5ml Sout Meng saam
5ml Suiker
1pk Kitsgis of 2pk vir broodmaker
Meng saam
150ml Melk – louwarm
25g Botter of margarine
Verhit tot gesmelt.
90ml Water
1 Eier
Voeg water by & dan eier klits
Voeg vloeistof by droë bestanddele en knie goed vir 10min.
Laat rys tot dubbel volume, knie liggies af en rol 1cm uit op meel bestrooide oppervlak.
Druk sirkels uit en plaas op bakplaat.
Laat rys tot dubbel hoogte.
Bak by 230°C vir 4½min draai om en bak nog 4½ - 5min.
"Marvellous muffins"
Bron: Onbekend
Plasing& Foto: Alma Bredenkamp Meyer / WATERTAND RESEPTE VIR OUD EN JONK
ALMA SE NOTA: Ek bak Dubbele hoeveelhede vir die kinders. Hulle sê dis lekkerder as MacDonalds sin.
BASIC ENGLISH MUFFINS
450g Meel
5ml Sout Meng saam
5ml Suiker
1pk Kitsgis of 2pk vir broodmaker
Meng saam
150ml Melk – louwarm
25g Botter of margarine
Verhit tot gesmelt.
90ml Water
1 Eier
Voeg water by & dan eier klits
Voeg vloeistof by droë bestanddele en knie goed vir 10min.
Laat rys tot dubbel volume, knie liggies af en rol 1cm uit op meel bestrooide oppervlak.
Druk sirkels uit en plaas op bakplaat.
Laat rys tot dubbel hoogte.
Bak by 230°C vir 4½min draai om en bak nog 4½ - 5min.
"Marvellous muffins"
Bron: Onbekend
Plasing& Foto: Alma Bredenkamp Meyer / WATERTAND RESEPTE VIR OUD EN JONK
BUNS / ROLLS
HOME MADE BUNS / ROLLS
2 packages dry yeast
2 cups water, warm
4 Tablespoons granulated sugar
4 1/2 cups all purpose flour, sifted
2 teaspoons salt
2 eggs
4 tablespoons butter or margarine, softened
DIRECTIONS:
Warm the 2 cups of water, add the salt and sugar and dissolve the yeast in it.
Let it sit for 5 minutes until the mixture looks foamy.
Blend in half of the flour.
Mix in the eggs and butter
Blend in the rest of the flour and mix until smooth.
Make sure all of the dough is scraped into the bottom of the bowl and cover with a cloth.
Let sit in a warm place for about 30 minutes or until it has risen to twice the amount.
Preheat oven to 190°C (375°F)
Mix the dough down and add more sifted flour until it can be kneaded with hands. Knead only a few times.
Pinch off medium sized rolls and place on a greased baking sheet.
Allow it to rise again, until doubled in bulk.
Bake for 15-20 minutes or until rolls golden brown. Baste hot rolls with melted butter and serve fresh.
(Makes 24 buns)
Bron: Granmothers Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE BUNS / ROLLS
2 packages dry yeast
2 cups water, warm
4 Tablespoons granulated sugar
4 1/2 cups all purpose flour, sifted
2 teaspoons salt
2 eggs
4 tablespoons butter or margarine, softened
DIRECTIONS:
Warm the 2 cups of water, add the salt and sugar and dissolve the yeast in it.
Let it sit for 5 minutes until the mixture looks foamy.
Blend in half of the flour.
Mix in the eggs and butter
Blend in the rest of the flour and mix until smooth.
Make sure all of the dough is scraped into the bottom of the bowl and cover with a cloth.
Let sit in a warm place for about 30 minutes or until it has risen to twice the amount.
Preheat oven to 190°C (375°F)
Mix the dough down and add more sifted flour until it can be kneaded with hands. Knead only a few times.
Pinch off medium sized rolls and place on a greased baking sheet.
Allow it to rise again, until doubled in bulk.
Bake for 15-20 minutes or until rolls golden brown. Baste hot rolls with melted butter and serve fresh.
(Makes 24 buns)
Bron: Granmothers Kitchen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MA'S BUTTERMILK BISCUITS
Preheat oven to 450*
Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
Use a fork or whisk to mix dry ingredients together.
Cut in
1/4 cup shortening
Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.
Pour dough out on to the counter that has been dusted with flour.
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.
Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.
Brush tops of biscuits with bacon grease or shortening.
Place biscuits in the oven for 20 - 25 minutes or until golden brown on top.
Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
Use a fork or whisk to mix dry ingredients together.
Cut in
1/4 cup shortening
Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.
Pour dough out on to the counter that has been dusted with flour.
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.
Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.
Brush tops of biscuits with bacon grease or shortening.
Place biscuits in the oven for 20 - 25 minutes or until golden brown on top.
BUTTER ROLLS
Make Ahead Butter-Rich Rolls Recipe
Yields: makes 13 to 16 rolls/Prep time: 30 min/Cook time: 25 min
Ingredients:
1 cup milk (110 degrees F.)
1/2 cup butter, room temperature
1/4 cup granulated sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour*
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
Egg Glaze (see recipe below), optional
* You can also substitute whole wheat flour or rye flour for some of the bread flour.
Preparation:
Lightly grease baking pans, baking sheet, or muffin pans; set aside.
Bread Machines:
Place all ingredient (in order given), except Egg Glaze, in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes.
NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Egg Glaze. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
After resting, shape the dough as desired
For 16 small rolls - weigh dough into 2-ounce pieces.
For 13 large rolls - weigh dough into 3-ounce pieces.
Shape pieces of dough into balls and place in two greased 8-inch cake pans or large baking pan.
Refrigerating or Freezing Unbaked Butter Rolls:
At this point, the rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen rolls out of the freezer 3 to 4 hours before planning to bake. I just put the frozen rolls (container and rolls) on my counter (not in the refrigerator) and let thaw and rise.
You can also freeze shaped dinner rolls on a cookie sheet, and once frozen transfer to a plastic bag. this way you can bake up just the quantity you desire for dinner and not the entire batch.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
Bake Immediately After Making:
Cover rolls and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). After rising and before baking, brush rolls with Egg Glaze (see below recipe).
Convection Oven - Preheat convection oven to 350 degrees F. Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.
Regular Oven - Preheat oven to 375 degrees F. Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.
NOTE: This recipe is also excellent to use for sandwich or hamburger buns. If using a 1-pound bread machine, cut the recipe in half.
EGG GLAZE:
1 egg white, beaten
1 tablespoon water
In a small bowl, combine (whisk together) egg white and water.
Yields: makes 13 to 16 rolls/Prep time: 30 min/Cook time: 25 min
Ingredients:
1 cup milk (110 degrees F.)
1/2 cup butter, room temperature
1/4 cup granulated sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour*
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
Egg Glaze (see recipe below), optional
* You can also substitute whole wheat flour or rye flour for some of the bread flour.
Preparation:
Lightly grease baking pans, baking sheet, or muffin pans; set aside.
Bread Machines:
Place all ingredient (in order given), except Egg Glaze, in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (I use a non-stick cooking spray. Form dough into an oval, cover with plastic wrap, and let rest for 10 minutes.
NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Egg Glaze. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
After resting, shape the dough as desired
For 16 small rolls - weigh dough into 2-ounce pieces.
For 13 large rolls - weigh dough into 3-ounce pieces.
Shape pieces of dough into balls and place in two greased 8-inch cake pans or large baking pan.
Refrigerating or Freezing Unbaked Butter Rolls:
At this point, the rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen rolls out of the freezer 3 to 4 hours before planning to bake. I just put the frozen rolls (container and rolls) on my counter (not in the refrigerator) and let thaw and rise.
You can also freeze shaped dinner rolls on a cookie sheet, and once frozen transfer to a plastic bag. this way you can bake up just the quantity you desire for dinner and not the entire batch.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
Bake Immediately After Making:
Cover rolls and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). After rising and before baking, brush rolls with Egg Glaze (see below recipe).
Convection Oven - Preheat convection oven to 350 degrees F. Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.
Regular Oven - Preheat oven to 375 degrees F. Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.
NOTE: This recipe is also excellent to use for sandwich or hamburger buns. If using a 1-pound bread machine, cut the recipe in half.
EGG GLAZE:
1 egg white, beaten
1 tablespoon water
In a small bowl, combine (whisk together) egg white and water.
BROTCHEN(GERMAN ROLLS)
Total Time: 2 hrs 15 mins
Prep Time: 2 hrs
Cook Time: 15 mins
Yield: 12 rolls
L. Duch's Note:
If you like rolls with a tough crust, this is your roll. These are exactly like the rolls I ate when I lived in Germany. My brother found this recipe and had me test it out. Turns out really yummy.
INGREDIENTS:
2½ -3 cups flour
2½ teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white
DIRECTIONS:
Preheat oven to 450°F (230º C).
Pour 2½ cups flour into a large bowl and form a well in the center.
In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
Pour yeast mixture into the well but do not mix with the flour at this time.
Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
Add remaining water and oil and beat until mixed. Add SALT.
Turn dough out onto counter and knead until smooth. Adding remaining ½ cup flour as needed.
Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
Punch down and divide dough into 12 parts.
Shape into oval rolls and place 3 inches (8 cm) apart on greased and floured cookie sheet.
Cover and let rise until double in size.
Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
Bake for 15-20 minutes or until golden brown.
The time is an estimate, depending on how fast your dough rises.
Bron: By L. Duch - Food.com
Plasing: Heiner Lange / WATERTAND RESEPTE VIR OUD EN JONK
Prep Time: 2 hrs
Cook Time: 15 mins
Yield: 12 rolls
L. Duch's Note:
If you like rolls with a tough crust, this is your roll. These are exactly like the rolls I ate when I lived in Germany. My brother found this recipe and had me test it out. Turns out really yummy.
INGREDIENTS:
2½ -3 cups flour
2½ teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white
DIRECTIONS:
Preheat oven to 450°F (230º C).
Pour 2½ cups flour into a large bowl and form a well in the center.
In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
Pour yeast mixture into the well but do not mix with the flour at this time.
Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
Add remaining water and oil and beat until mixed. Add SALT.
Turn dough out onto counter and knead until smooth. Adding remaining ½ cup flour as needed.
Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
Punch down and divide dough into 12 parts.
Shape into oval rolls and place 3 inches (8 cm) apart on greased and floured cookie sheet.
Cover and let rise until double in size.
Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
Bake for 15-20 minutes or until golden brown.
The time is an estimate, depending on how fast your dough rises.
Bron: By L. Duch - Food.com
Plasing: Heiner Lange / WATERTAND RESEPTE VIR OUD EN JONK
BROTCHENS 2
2 1/2-3 cups flour
2 1/2 teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white
Directions:
1 Preheat oven to 450°F.
2 Pour 2 1/2 cups flour into a large bowl and form a well in the center.
3 In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
4 Pour yeast mixture into the well but do not mix with the flour at this time.
5 Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
6 Add remaining water and oil and beat until mixed. Add SALT.
7 Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
8 Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
9 Punch down and divide dough into 12 parts.
10 Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
11 Cover and let rise until double in size.
12 Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
13 Bake for 15-20 minutes or until golden brown.
14 The time is an estimate, depending on how fast your dough rises.
2 1/2 teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white
Directions:
1 Preheat oven to 450°F.
2 Pour 2 1/2 cups flour into a large bowl and form a well in the center.
3 In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
4 Pour yeast mixture into the well but do not mix with the flour at this time.
5 Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
6 Add remaining water and oil and beat until mixed. Add SALT.
7 Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
8 Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
9 Punch down and divide dough into 12 parts.
10 Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
11 Cover and let rise until double in size.
12 Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
13 Bake for 15-20 minutes or until golden brown.
14 The time is an estimate, depending on how fast your dough rises.
GERMAN BUNS
1 teaspoon salt
1 cup plus 1 1/2 teaspoons sugar
1/3 cup vegetable shortening
2 1/4 teaspoons active dry yeast
10 to 11 cups all-purpose flour
Instructions
1. Combine 4 cups luke warm water and salt in a large bowl; mix well. Add 1 cup of the sugar, the shortening, and yeast and stir gently to dissolve the yeast.
2. When the yeast starts to foam, add the flour, 2 cups at a time, until the dough is elastic. 3. Turn the dough onto a lightly floured work surface and knead until smooth and satiny, about 5 minutes.
3. Place the dough in a large greased bowl. Set in a warm place and let rise, covered, until doubled in size, 1 to 2 hours. Punch down the dough, cover with a cloth and let rise again until doubled, 1/2 to 1 hour.
4. Preheat the oven to 350 degrees F. Pinch off pieces of dough about the size of walnuts and roll into 56 balls. Place on two 17 x 11-inch cookie sheets and flatten slightly. Do not crowd buns. Bake 12 to 15 minutes, until golden brown. Do not overbake.
5. Combine the remaining 1 1/2 teaspoons sugar and 1/2 cup warm (110 to 115F) water in a small bowl; stir until the sugar dissolves. Brush the glaze on the hot rolls
Bron: Relish.com
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
1 cup plus 1 1/2 teaspoons sugar
1/3 cup vegetable shortening
2 1/4 teaspoons active dry yeast
10 to 11 cups all-purpose flour
Instructions
1. Combine 4 cups luke warm water and salt in a large bowl; mix well. Add 1 cup of the sugar, the shortening, and yeast and stir gently to dissolve the yeast.
2. When the yeast starts to foam, add the flour, 2 cups at a time, until the dough is elastic. 3. Turn the dough onto a lightly floured work surface and knead until smooth and satiny, about 5 minutes.
3. Place the dough in a large greased bowl. Set in a warm place and let rise, covered, until doubled in size, 1 to 2 hours. Punch down the dough, cover with a cloth and let rise again until doubled, 1/2 to 1 hour.
4. Preheat the oven to 350 degrees F. Pinch off pieces of dough about the size of walnuts and roll into 56 balls. Place on two 17 x 11-inch cookie sheets and flatten slightly. Do not crowd buns. Bake 12 to 15 minutes, until golden brown. Do not overbake.
5. Combine the remaining 1 1/2 teaspoons sugar and 1/2 cup warm (110 to 115F) water in a small bowl; stir until the sugar dissolves. Brush the glaze on the hot rolls
Bron: Relish.com
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK
HOMEMADE BAGELS
*Bread machine to do the dough*
Angie's TIP: Put very warm water and first amount of sugar in bread bin, swirl til mixed /dissolved. Add the yeast and close lid on bread machine let sit for 7-10 minutes !!!!
THEN add flour/salt combo to the top... Do not mix !! Let Bread machine do that work for you!
Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds
Directions:
1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
Angie's TIP: Put very warm water and first amount of sugar in bread bin, swirl til mixed /dissolved. Add the yeast and close lid on bread machine let sit for 7-10 minutes !!!!
THEN add flour/salt combo to the top... Do not mix !! Let Bread machine do that work for you!
Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds
Directions:
1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
CHOCOLATE HOT CROSS BUNS
CHOCOLATE HOT CROSS BUNS
Chocolate hot cross buns, which are less spicy than normal hot cross buns, are popular in New Zealand. Although spice-free buns may be ideal for children that do not like spices and fruit, their flavour can be improved by adding just enough spice to compliment the chocolate, and this recipe does just that.
This recipe uses a bread maker.
Yield 16 buns.
INGREDIENTS:
3 teaspoons Surebake yeast
¼ cup milk powder
1/3 cup brown sugar
¼ cup cocoa powder
1 teaspoon salt
450 gram (3 ½ cups) high-grade flour
1 large egg
2 tablespoons (30 gram) butter
1 cup water (250 ml)
Approximately ¾ cup chocolate chips
Spices and peel:
2 tablespoons glazed peel
1 teaspoon all spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch of cloves
INGREDIENTS FOR CROSSES
1/4 cup flour
2 tablespoons cocoa powder
1 tablespoon icing sugar
At least 5 tablespoons water
Ingredients for glaze
2 tablespoons milk
1 tablespoon water
45 gram sugar
METHOD:
Measure all the ingredients, except the chocolate chips, into the bread maker's bread pan.
Set on the "dough only" or "pizza" cycle and start.
After the cycle is finished, leave the dough for half an hour in the unit to rise.
Knead the dough lightly down.
Divide dough into 4 parts and divide each of these 4 pieces into 4 again, so that you have 16 pieces of dough. (Some people use a scale to ensure even division).
Add 2 teaspoons choc chips (a 10 ml medicine measure works well) to each piece of dough and work it in lightly.
Shape each piece of dough into a ball and place in a greased oven pan.
Cover the tray with plastic and leave to rise in a warm place, until 1½ times the original size. This can take about an hour.
Crosses: Combine the ingredients for the crosses in a small snap-lock bag and mix well. Snip off 1 tiny corner of the bag. Pipe the paste over the buns to form crosses.
Glaze: combine ingredients for the glaze and boil together for 1 minute. Brush mixture twice over buns.
Bake in a warm pre-heated oven of 220°C for approximately approximately 12 to 15 minutes, until brown but not burned. They should sound hollow when tapped with a finger.
You can glaze the buns if you like sticky chocolate hot cross buns.
Serve hot from the oven, either as is, or with butter or hazelnut spread.
Bron: Marietjie Swart / rainbowcooking
Plasing: Marietjie Swart / WATERTAND RESEPTE VIR OUD EN JONK
CHOCOLATE HOT CROSS BUNS
Chocolate hot cross buns, which are less spicy than normal hot cross buns, are popular in New Zealand. Although spice-free buns may be ideal for children that do not like spices and fruit, their flavour can be improved by adding just enough spice to compliment the chocolate, and this recipe does just that.
This recipe uses a bread maker.
Yield 16 buns.
INGREDIENTS:
3 teaspoons Surebake yeast
¼ cup milk powder
1/3 cup brown sugar
¼ cup cocoa powder
1 teaspoon salt
450 gram (3 ½ cups) high-grade flour
1 large egg
2 tablespoons (30 gram) butter
1 cup water (250 ml)
Approximately ¾ cup chocolate chips
Spices and peel:
2 tablespoons glazed peel
1 teaspoon all spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch of cloves
INGREDIENTS FOR CROSSES
1/4 cup flour
2 tablespoons cocoa powder
1 tablespoon icing sugar
At least 5 tablespoons water
Ingredients for glaze
2 tablespoons milk
1 tablespoon water
45 gram sugar
METHOD:
Measure all the ingredients, except the chocolate chips, into the bread maker's bread pan.
Set on the "dough only" or "pizza" cycle and start.
After the cycle is finished, leave the dough for half an hour in the unit to rise.
Knead the dough lightly down.
Divide dough into 4 parts and divide each of these 4 pieces into 4 again, so that you have 16 pieces of dough. (Some people use a scale to ensure even division).
Add 2 teaspoons choc chips (a 10 ml medicine measure works well) to each piece of dough and work it in lightly.
Shape each piece of dough into a ball and place in a greased oven pan.
Cover the tray with plastic and leave to rise in a warm place, until 1½ times the original size. This can take about an hour.
Crosses: Combine the ingredients for the crosses in a small snap-lock bag and mix well. Snip off 1 tiny corner of the bag. Pipe the paste over the buns to form crosses.
Glaze: combine ingredients for the glaze and boil together for 1 minute. Brush mixture twice over buns.
Bake in a warm pre-heated oven of 220°C for approximately approximately 12 to 15 minutes, until brown but not burned. They should sound hollow when tapped with a finger.
You can glaze the buns if you like sticky chocolate hot cross buns.
Serve hot from the oven, either as is, or with butter or hazelnut spread.
Bron: Marietjie Swart / rainbowcooking
Plasing: Marietjie Swart / WATERTAND RESEPTE VIR OUD EN JONK
CINNAMON BUNS
CINNAMON BUNS
Makes 14 to 16 Rolls
Prep time: 30 mins
Cook time: 30 mins
INGREDIENTS:
1 Package of Dry Yeast
¾ cup of Whole Milk
¼ cup of Granulated Sugar
¼ cup of Water, warmed up to 115 degrees
¼ tsp of Vanilla Extract
1 Egg
1 tsp of Salt
¼ cup of Unsalted Butter, melted
4 cups of All Purpose Flour
¼ cup of Melted Butter, to brush over the top before baking
FOR THE FILLING:
1/3 cup of Unsalted Butter, at room temperature
¾ cup of Brown Sugar
¼ cup of Granulated Sugar
1 1/2 Tbsp of Ground Cinnamon
FOR THE GLAZE:
¼ cup of Cream Cheese, at room temperature
1 Tbsp of Butter, at room temperature
1 1/4 cups of Powdered Sugar
½ tsp of Vanilla Extract
3 to 4 Tbsp of Warm Milk
METHOD:
In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter.
Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour.
Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
Oil a large bowl with some vegetable oil and set aside.
Take the dough out of the mixer and pull it together with your hands to form a ball.
Place it in the oiled bowl and oil the top of the dough with a little vegetable oil.
Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle.
Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.
Staring from one of the long ends, tightly roll the dough into a jelly roll form.
Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan.
Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
Meanwhile preheat your oven to 350 degrees.
Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
While the cinnamon rolls cool for a few minutes make the glaze.
Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency.
Immediately pour the glaze over the cinnamon rolls and enjoy!
Recipe By: Laura Vitale
Foto: Liana Barnard / LR
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CINNAMON BUNS
Makes 14 to 16 Rolls
Prep time: 30 mins
Cook time: 30 mins
INGREDIENTS:
1 Package of Dry Yeast
¾ cup of Whole Milk
¼ cup of Granulated Sugar
¼ cup of Water, warmed up to 115 degrees
¼ tsp of Vanilla Extract
1 Egg
1 tsp of Salt
¼ cup of Unsalted Butter, melted
4 cups of All Purpose Flour
¼ cup of Melted Butter, to brush over the top before baking
FOR THE FILLING:
1/3 cup of Unsalted Butter, at room temperature
¾ cup of Brown Sugar
¼ cup of Granulated Sugar
1 1/2 Tbsp of Ground Cinnamon
FOR THE GLAZE:
¼ cup of Cream Cheese, at room temperature
1 Tbsp of Butter, at room temperature
1 1/4 cups of Powdered Sugar
½ tsp of Vanilla Extract
3 to 4 Tbsp of Warm Milk
METHOD:
In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter.
Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour.
Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
Oil a large bowl with some vegetable oil and set aside.
Take the dough out of the mixer and pull it together with your hands to form a ball.
Place it in the oiled bowl and oil the top of the dough with a little vegetable oil.
Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle.
Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.
Staring from one of the long ends, tightly roll the dough into a jelly roll form.
Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan.
Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
Meanwhile preheat your oven to 350 degrees.
Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
While the cinnamon rolls cool for a few minutes make the glaze.
Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency.
Immediately pour the glaze over the cinnamon rolls and enjoy!
Recipe By: Laura Vitale
Foto: Liana Barnard / LR
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CINNAMON BREAD FLOWERS
CINNAMON BREAD FLOWERS
To make these rolls first you have to knead bread dough.
Then make small round balls from the dough.
To make each flower bread flat one ball in an oval shape as shown in the photo.
Then make cuts in it leaving the boundary uncut.
Sprinkle a mixture of icing sugar and cinnamon on it.
Then roll it and you will see a long roll with cylindrical pieces.
Roll this long piece into a flower shape and pinch the end to secure it in its place.
Make all the flowers in this way and put them on a baking tray with some distance.
Brush them with beaten egg and bake in oven till golden. Enjoy with tea.
Bron: health for better living
Plasing; Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
CINNAMON BREAD FLOWERS
To make these rolls first you have to knead bread dough.
Then make small round balls from the dough.
To make each flower bread flat one ball in an oval shape as shown in the photo.
Then make cuts in it leaving the boundary uncut.
Sprinkle a mixture of icing sugar and cinnamon on it.
Then roll it and you will see a long roll with cylindrical pieces.
Roll this long piece into a flower shape and pinch the end to secure it in its place.
Make all the flowers in this way and put them on a baking tray with some distance.
Brush them with beaten egg and bake in oven till golden. Enjoy with tea.
Bron: health for better living
Plasing; Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
CROISSANTS
EASY HOME MADE NUTELLA CROISSANTS
These brioche with Nutella are a true delight, they are soft and low fat and you can eat them with Nutella or simply with a piece of chocolate.
For 12 pieces you will need:
20g flour,
1 package of instant yeast backing,
80ml of warm milk.
For pulp:
300g of flour,
40g icing sugar,
teaspoon salt,
2 large eggs,
80g soft butter.
Other ingredients:
12 teaspoons of Nutella,
1 egg yolk,
1 tablespoon milk.
It is very easy to make and it will only take you 30 minutes.
Steps:
prepare the yeast, mix the yeast, flour, milk, cover and let stand 15 minutes.
Meanwhile prepare the dough. In a bowl, mix the flour with the salt and sugar.
Add butter, egg and mix until you obtain a firm, smooth dough.
Knead a dozen minutes.
Then add the yeast and continue to knead for 5 minutes.
Put the dough in a clean bowl, cover and let it rise until it doubles its volume.
Roll out the dough to a thickness of 5 mm so to obtain a circle.
Using a cutting wheel, cut 12 triangles and put a teaspoon of nutella on the base of each triangle .
Start to roll the dough base until the end.
Then transfer them to a plate covered with baking paper. Allow them time to double their volume again.
During that, mix the egg yolk with the tablespoon of milk and brush the surface of your croissant with the egg-milk mixture.
Cook them in a preheated oven at 180 degrees for 20 minutes.
Enjoy!
Bron: Goods Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
EASY HOME MADE NUTELLA CROISSANTS
These brioche with Nutella are a true delight, they are soft and low fat and you can eat them with Nutella or simply with a piece of chocolate.
For 12 pieces you will need:
20g flour,
1 package of instant yeast backing,
80ml of warm milk.
For pulp:
300g of flour,
40g icing sugar,
teaspoon salt,
2 large eggs,
80g soft butter.
Other ingredients:
12 teaspoons of Nutella,
1 egg yolk,
1 tablespoon milk.
It is very easy to make and it will only take you 30 minutes.
Steps:
prepare the yeast, mix the yeast, flour, milk, cover and let stand 15 minutes.
Meanwhile prepare the dough. In a bowl, mix the flour with the salt and sugar.
Add butter, egg and mix until you obtain a firm, smooth dough.
Knead a dozen minutes.
Then add the yeast and continue to knead for 5 minutes.
Put the dough in a clean bowl, cover and let it rise until it doubles its volume.
Roll out the dough to a thickness of 5 mm so to obtain a circle.
Using a cutting wheel, cut 12 triangles and put a teaspoon of nutella on the base of each triangle .
Start to roll the dough base until the end.
Then transfer them to a plate covered with baking paper. Allow them time to double their volume again.
During that, mix the egg yolk with the tablespoon of milk and brush the surface of your croissant with the egg-milk mixture.
Cook them in a preheated oven at 180 degrees for 20 minutes.
Enjoy!
Bron: Goods Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
STUFFED CHEESE BUNS
1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)
2 tablespoons yeast
2 tablespoons sugar
2 teaspoons garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 teaspoons salt
-At least 8 oz.(250g) of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)
-Parmesan cheese
-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.
Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375ºF/190C. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF/190C for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.
2 tablespoons yeast
2 tablespoons sugar
2 teaspoons garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 teaspoons salt
-At least 8 oz.(250g) of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)
-Parmesan cheese
-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.
Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375ºF/190C. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF/190C for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.
DINNER ROLLS (NO YEAST)
MOMMA'S EASY NO YEAST DINNER ROLLS
1 Cup Flour
1 tsp Baking Powder
1 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo
METHOD:
Combine all ingredients
Spoon in to a greased muffin pan, makes aprox. (5) rolls.
Cook in a preheated 180˚C oven for 15 minutes or till done and golden brown.
Bron: Fairy Feet
Fotos: Fairy Feet & Tiana Botes
Plasing: Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
MOMMA'S EASY NO YEAST DINNER ROLLS
1 Cup Flour
1 tsp Baking Powder
1 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo
METHOD:
Combine all ingredients
Spoon in to a greased muffin pan, makes aprox. (5) rolls.
Cook in a preheated 180˚C oven for 15 minutes or till done and golden brown.
Bron: Fairy Feet
Fotos: Fairy Feet & Tiana Botes
Plasing: Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
DINNER ROLLS (FLUFFY)
FLUFFY DINNER ROLLS
Time: about 1 hour 10 minutes
Yield: 12 rolls
INGREDIENTS:
3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 - 4 1/2 C flour
1 heaping T yeast (I use active dry, but instant would work as well)
DIRECTIONS:
Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be just on the edge of unpleasant.
Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
Take a stick of butter and coat the inside of a 9x13 pan.
Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief.
Gently round them into balls, and put them in your buttered 9x13 pan.
Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan.
Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
Brush with a little softened butter and serve warm.
Bron: jamiecook
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
FLUFFY DINNER ROLLS
Time: about 1 hour 10 minutes
Yield: 12 rolls
INGREDIENTS:
3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 - 4 1/2 C flour
1 heaping T yeast (I use active dry, but instant would work as well)
DIRECTIONS:
Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be just on the edge of unpleasant.
Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
Take a stick of butter and coat the inside of a 9x13 pan.
Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief.
Gently round them into balls, and put them in your buttered 9x13 pan.
Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan.
Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
Brush with a little softened butter and serve warm.
Bron: jamiecook
Plasing & Foto: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK
HOMEMADE DINNER ROLLS
Ingredients
1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
6-cup, 3-inch muffin tin pan
Directions
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
Preheat oven to 425 degrees F.
Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
6-cup, 3-inch muffin tin pan
Directions
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
Preheat oven to 425 degrees F.
Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
CLASSIC SOFT DINNER ROLLS
INGREDIENTS
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 2 teaspoons fine salt
- 10 tablespoons unsalted butter (1 1/4 sticks)
- 1 1/4 cups whole milk
- 2 large eggs, lightly beaten
- Vegetable oil, for coating the bowl and plastic wrap
- Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine; set aside.
- Melt 8 tablespoons of the butter in a small saucepan over low heat. Add the milk and heat until the mixture is warm to the touch but not hot (between 105°F and 115°F on an instant-read thermometer), about 1 minute. Pour over the flour mixture and add the eggs. Using a stand mixer fitted with a hook attachment, mix on medium-low speed until just combined, about 1 minute. Increase the speed to medium high and beat until the dough is smooth and elastic, about 10 minutes. (The dough will be sticky.)
- Lightly coat a large bowl with vegetable oil. Transfer the dough to the bowl, turn to coat in oil, and cover with a damp towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour. Meanwhile, line a baking sheet with parchment paper; set aside.
- Place the dough on a work surface, divide it into 20 pieces (about 2 ounces each), and cover with a piece of oiled plastic wrap. Working with one piece at a time, form into a small roll by cupping your palm and rolling the dough on the work surface into a round, tight ball. Place on the prepared baking sheet and repeat with the remaining dough pieces, spacing them 3/4 inch apart. Cover the rolls with oiled plastic wrap and let rise in a warm place until they are just touching one another and have doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
- Melt the remaining 2 tablespoons butter and let cool slightly. Uncover the rolls and brush with all of the butter. Bake until the bottoms and tops of the rolls are golden brown, rotating halfway through the baking time, about 15 to 20 minutes total. Let cool 10 minutes on the baking sheet, then serve immediately or transfer to a wire rack to cool completely.
- BRON:SHOW
CRESCENT ROLLS DOUGH
Similar to the tubes of crescent dough you can buy at supermarkets.
This dough can also be used in other recipes that call for Pillsbury crescent roll dough.
The recipe makes the equivalent of 2 tubes of storebought dough.
Be sure not to skip the step where you brush the dough with butter before baking.
You can do this recipe by hand, although I find a stand mixer to be much quicker.
2 packages dry yeast
¾ cup water (43 * C)
2 large eggs - beaten
¼ cup shortening - cubed
⅓ cup butter - cubed
4 cups flour - divided
½ cup sugar
1 tsp salt
1 tbsp butter - melted
In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water, let sit until foamy - 10 minutes
In a separate bowl, combine remaining sugar, salt and 3 cups flour.
Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter.
Next, add flour mixture using the dough hook.
Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency.
Be careful not to add too much flour.
Use as little as possible - you may not need to add all the flour.
Place in a greased bowl, turning to grease the top of the dough.
Let rise in a warm place until doubled, about 1½ hours.
TIP
At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
TO FORM CRESCENTS
When done rising, divide in ½, rolling each ½ into a 12 inch circle ¼ inch thick.
Spread with the soft butter and cut each circle into 16 wedges.
Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet.
Curve to form crescents.
Cover and let rise until doubled, approximately 1 hour.
Preheat the oven to 200 * C (400 * F) and bake for 12 - 15 minutes or until rich golden brown.
Remove from oven and brush with butter.
TIP
For foolproof rising conditions, place dough in a large greased bowl, covered, in a cold oven.
On the bottom rack, fill a 9 x 13 inch pan with boiling water and close the door.
The moisture and heat makes for perfect results every time.
BRON:Food.com
This dough can also be used in other recipes that call for Pillsbury crescent roll dough.
The recipe makes the equivalent of 2 tubes of storebought dough.
Be sure not to skip the step where you brush the dough with butter before baking.
You can do this recipe by hand, although I find a stand mixer to be much quicker.
2 packages dry yeast
¾ cup water (43 * C)
2 large eggs - beaten
¼ cup shortening - cubed
⅓ cup butter - cubed
4 cups flour - divided
½ cup sugar
1 tsp salt
1 tbsp butter - melted
In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water, let sit until foamy - 10 minutes
In a separate bowl, combine remaining sugar, salt and 3 cups flour.
Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter.
Next, add flour mixture using the dough hook.
Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency.
Be careful not to add too much flour.
Use as little as possible - you may not need to add all the flour.
Place in a greased bowl, turning to grease the top of the dough.
Let rise in a warm place until doubled, about 1½ hours.
TIP
At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
TO FORM CRESCENTS
When done rising, divide in ½, rolling each ½ into a 12 inch circle ¼ inch thick.
Spread with the soft butter and cut each circle into 16 wedges.
Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet.
Curve to form crescents.
Cover and let rise until doubled, approximately 1 hour.
Preheat the oven to 200 * C (400 * F) and bake for 12 - 15 minutes or until rich golden brown.
Remove from oven and brush with butter.
TIP
For foolproof rising conditions, place dough in a large greased bowl, covered, in a cold oven.
On the bottom rack, fill a 9 x 13 inch pan with boiling water and close the door.
The moisture and heat makes for perfect results every time.
BRON:Food.com
EASY MAYONNAISE ROLLS
EASY MAYONNAISE ROLLS
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin pan. Fill pan 2/3 full; bake in preheated 450F/230C degree oven until golden brown or about 10 to 12 minutes. Makes 12 muffins.
Bron: mrfood
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
EASY MAYONNAISE ROLLS
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin pan. Fill pan 2/3 full; bake in preheated 450F/230C degree oven until golden brown or about 10 to 12 minutes. Makes 12 muffins.
Bron: mrfood
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
EASTER BUNNY
EASTER BUNNY
INGREDIENTS
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Dip of your choice
DIRECTIONS:
Cut a fourth off of one loaf of dough; shape into a pear to form head.
For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip. Yield: 1 loaf
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Dip of your choice
DIRECTIONS:
Cut a fourth off of one loaf of dough; shape into a pear to form head.
For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip. Yield: 1 loaf
Bron: Onbekend
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
GARLIC BUNS
2 Eggs
25 ml Oil
500 ml Luke warm water
60 ml Sugar
1 Packet yeast
1 tsp Garlic (heaped)
Pinch ginger
5 Cups flour
1 tsp Salt
Grated cheese / can mix in with dough or on top
Sauce
108 ml Melted butter
3 Heaped tsp garlic
25 ml Parsley
10 ml Dried herbs
Mix dry ingredients together.
Kneed well
Let rise to double the size
Make balls & dip them in the sauce
Pack in an oven tray
Bake at 180 for plus minus 45min
25 ml Oil
500 ml Luke warm water
60 ml Sugar
1 Packet yeast
1 tsp Garlic (heaped)
Pinch ginger
5 Cups flour
1 tsp Salt
Grated cheese / can mix in with dough or on top
Sauce
108 ml Melted butter
3 Heaped tsp garlic
25 ml Parsley
10 ml Dried herbs
Mix dry ingredients together.
Kneed well
Let rise to double the size
Make balls & dip them in the sauce
Pack in an oven tray
Bake at 180 for plus minus 45min
GLUTEN FREE YEAST FREE DINNER ROLLS
Ingredients:
1/3 cup potato starch
2/3 cup tapioca starch
1/2 cup garbanzo bean flour
2 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. salt
1 T. flaxseed meal
1/3 cup canola oil
1 1/2 tsp. Ener-G egg replacer mixed with 2 T. warm water (or 1 egg)
1/2- 3/4 cup white soda
Directions:
1.Preheat oven to 400 degrees.
2.In a large bowl, mix the dry ingredients with a wire whisk.
3.Add the oil and egg replacer.
4.Slowly add the white soda. Do not swamp the dough
5.Make sure all liquid is absorbed. Add soda if needed to have thick, yet wet dough.
6.Spoon the dough (like a drop biscuit) onto parchment paper making 6-10 rolls depending on the size you want.
7.Bake 18-25 minutes, checking often to make sure the tops are not burning.
BRON:[From: Adapted from Celiac Travel]
1/3 cup potato starch
2/3 cup tapioca starch
1/2 cup garbanzo bean flour
2 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. salt
1 T. flaxseed meal
1/3 cup canola oil
1 1/2 tsp. Ener-G egg replacer mixed with 2 T. warm water (or 1 egg)
1/2- 3/4 cup white soda
Directions:
1.Preheat oven to 400 degrees.
2.In a large bowl, mix the dry ingredients with a wire whisk.
3.Add the oil and egg replacer.
4.Slowly add the white soda. Do not swamp the dough
5.Make sure all liquid is absorbed. Add soda if needed to have thick, yet wet dough.
6.Spoon the dough (like a drop biscuit) onto parchment paper making 6-10 rolls depending on the size you want.
7.Bake 18-25 minutes, checking often to make sure the tops are not burning.
BRON:[From: Adapted from Celiac Travel]
HAMBURGER BUNS HOME MADE
HOME MADE HAMBURGER BUNS
Makes 8 buns
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup milk
1 egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon butter
In a large bowl stir the yeast into the warm water and let it sit until dissolved.
In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes.
Let the dough rise in a warm spot until doubled in bulk, about an hour.
Dust your work surface and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
Pre-heat the oven to 190°C.
Melt the butter and brush it over the risen hamburger buns.
This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
TDC NOTES
1. I made 4 huge buns as the burger patties are large
2. I've sprinkled sesame seeds over the melted butter, next time poppy seeds and/or assorted nuts
3. It is a very 'meaty' bun.....Yummy!
Bron: Onbekend
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
HOME MADE HAMBURGER BUNS
Makes 8 buns
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup milk
1 egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon butter
In a large bowl stir the yeast into the warm water and let it sit until dissolved.
In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes.
Let the dough rise in a warm spot until doubled in bulk, about an hour.
Dust your work surface and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
Pre-heat the oven to 190°C.
Melt the butter and brush it over the risen hamburger buns.
This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
TDC NOTES
1. I made 4 huge buns as the burger patties are large
2. I've sprinkled sesame seeds over the melted butter, next time poppy seeds and/or assorted nuts
3. It is a very 'meaty' bun.....Yummy!
Bron: Onbekend
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
HAMBURGER-HOT DOG BUNS
Ingredients:
1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 1/2 teaspoons salt
1 egg
Directions
1.In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
2.In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3.Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
4.Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
5.For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 1/2 teaspoons salt
1 egg
Directions
1.In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
2.In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3.Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
4.Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
5.For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
HOT CROSS BUNS
HOT CROSS BUNS
300ml full-fat milk, plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g sultanas
50g mixed peel
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon
FOR THE CROSS
75g plain flour, plus extra for dusting
FOR THE GLAZE
3 tbsp apricot jam
Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
Bron: Onbekend
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
HOT CROSS BUNS
300ml full-fat milk, plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g sultanas
50g mixed peel
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon
FOR THE CROSS
75g plain flour, plus extra for dusting
FOR THE GLAZE
3 tbsp apricot jam
Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
Bron: Onbekend
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
JALAPENO CHEDDAR ROLLS
1 3/4 teaspoons instant yeast
3 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
185 gr sharp cheddar cheese, shredded
3 large jalapeños (seeds and ribs removed), finely chopped
1 cup water water (100-110 F)
2 tablespoons canola oil
2 large eggs, at room temperature
Add the yeast, flour, sugar, salt, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom - you may need to add a little flour or water to achieve the right consistency (every time I've made this recipe I've needed to add 2-4 tablespoons of flour). Knead the dough on low speed for about 5 minutes, or until smooth and elastic.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.
Preheat oven to 180 C. Line a baking sheet with parchment paper.
Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want over-sized or more traditional rolls. Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart - you want the edges to bake together in the oven.
Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.
Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.
Makes 8-10 rolls
Bron: Adapted from the Pastry Queen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
3 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
185 gr sharp cheddar cheese, shredded
3 large jalapeños (seeds and ribs removed), finely chopped
1 cup water water (100-110 F)
2 tablespoons canola oil
2 large eggs, at room temperature
Add the yeast, flour, sugar, salt, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine. In a measuring cup, whisk the water, oil and 1 of the eggs together until combined. With the mixer on low, slowly add the wet ingredients and continue mixing until the dough comes together (you may need to scrape down the bowl once or twice). The dough should clear the sides of the bowl and cling to the bottom - you may need to add a little flour or water to achieve the right consistency (every time I've made this recipe I've needed to add 2-4 tablespoons of flour). Knead the dough on low speed for about 5 minutes, or until smooth and elastic.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.
Preheat oven to 180 C. Line a baking sheet with parchment paper.
Transfer the dough to your work surface and divide in half. Divide each of the two pieces into 4 or 5 equal pieces, depending on whether you want over-sized or more traditional rolls. Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart - you want the edges to bake together in the oven.
Cover the pan with a damp towel, and allow the rolls to rise for 35 minutes. Meanwhile, whisk the remaining egg with 1 tablespoon of water to make egg wash. Brush the rolls with the egg wash. Bake for about 25 minutes, or until the tops of the rolls are deep golden brown.
Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.
Makes 8-10 rolls
Bron: Adapted from the Pastry Queen
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
EASY MAYONNAISE ROLLS
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-raising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon.
Spray muffin tins. Fill tins 2/3 full; bake in preheated 230°C oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins.
Delicious! Enjoy!
Bron: The Souther Lady
Plasing; Tiana Botes
2 cups self-raising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon.
Spray muffin tins. Fill tins 2/3 full; bake in preheated 230°C oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins.
Delicious! Enjoy!
Bron: The Souther Lady
Plasing; Tiana Botes
EASY FLUFFY POTATO BUNS
Soft and fluffy buns for burgers, hot dogs, and other sandwiches.
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients: (12 servings)
•1 medium potato, cooked in water, mashed, cooled
•1 cup warm potato water
•1 tbs. instant yeast
•2 tbs. sugar
•3 cups AP flour unbleached flour + more, if needed
•1 1/4 tsp seasoned salt
•2 1/2 tbs. melted butter
•1 beaten egg
•1/8 tsp. garlic powder
•melted butter
Directions:
1.Proof yeast in potato water and sugar.
2.Add other ingredients, then flour.
3.Mix well.
1.Dough should ppull away from the side of the mixing bowl.
1.Knead 5 minutes.
1.Cover and let rise until doubled, about an hour.
2.Punch down, shape into buns.
3.Cover, let rise an hour.
4.Heat oven to 190°C.
5.Bake 12-15 minutes.
6.Cool on rack.
7.Brush butter on tops
Bron: Ideas
Plasing: Tiana Botes
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients: (12 servings)
•1 medium potato, cooked in water, mashed, cooled
•1 cup warm potato water
•1 tbs. instant yeast
•2 tbs. sugar
•3 cups AP flour unbleached flour + more, if needed
•1 1/4 tsp seasoned salt
•2 1/2 tbs. melted butter
•1 beaten egg
•1/8 tsp. garlic powder
•melted butter
Directions:
1.Proof yeast in potato water and sugar.
2.Add other ingredients, then flour.
3.Mix well.
1.Dough should ppull away from the side of the mixing bowl.
1.Knead 5 minutes.
1.Cover and let rise until doubled, about an hour.
2.Punch down, shape into buns.
3.Cover, let rise an hour.
4.Heat oven to 190°C.
5.Bake 12-15 minutes.
6.Cool on rack.
7.Brush butter on tops
Bron: Ideas
Plasing: Tiana Botes
POTATO ROSEMARY ROLLS
Ingredients:
1 potato, cooked and mashed
1 lb (3 1/2 cups) bread or all-purpose unbleached flour
3/4 - 1 cup water
2 teaspoons instant yeast
2 teaspoons salt
1 tablespoon butter
1 tablespoon dried rosemary or 2 tablespoons fresh rosemary
1 teaspoon ground black pepper
1 teaspoon ground sage leaves
Directions:
Cook the potato until soft, either by boiling or baking in the oven or microwave. For this batch I chopped up and boiled the potato. I then reserved a cup of the potato water to add to the loaf, figuring it had additional nutrients and starches that would help my loaf.
Mash the potato. Removing the skin prior to mashing is optional: if you are using tough skinned potatoes like russets I would suggest removing them, but with soft skinned potatoes such as yukon gold or red potatoes I typically leave them on. The chopped up skin add nice color and texture to your rolls.
Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though.
(I encourage amateur bakers to push the limit of what they think they can handle, moisture-wise. More often than not you'll be pleasantly surprised with the results, though you can go too far and end up baking a pancake, which I've done more than once.)
Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes.
Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again.
While the dough rose, I preheated the oven to 375 degrees.
If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven.
1 potato, cooked and mashed
1 lb (3 1/2 cups) bread or all-purpose unbleached flour
3/4 - 1 cup water
2 teaspoons instant yeast
2 teaspoons salt
1 tablespoon butter
1 tablespoon dried rosemary or 2 tablespoons fresh rosemary
1 teaspoon ground black pepper
1 teaspoon ground sage leaves
Directions:
Cook the potato until soft, either by boiling or baking in the oven or microwave. For this batch I chopped up and boiled the potato. I then reserved a cup of the potato water to add to the loaf, figuring it had additional nutrients and starches that would help my loaf.
Mash the potato. Removing the skin prior to mashing is optional: if you are using tough skinned potatoes like russets I would suggest removing them, but with soft skinned potatoes such as yukon gold or red potatoes I typically leave them on. The chopped up skin add nice color and texture to your rolls.
Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though.
(I encourage amateur bakers to push the limit of what they think they can handle, moisture-wise. More often than not you'll be pleasantly surprised with the results, though you can go too far and end up baking a pancake, which I've done more than once.)
Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes.
Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again.
While the dough rose, I preheated the oven to 375 degrees.
If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven.
PAN ROLLS
¾ cup sugar
¾ cup shortening (butter or margarine)
1 cup boiling water
2 pkgs. Dry yeast
1 cup warm water
2 eggs, slightly beaten
6 to 7 cups flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
Cream the sugar and shortening together;
add the boiling water; mix well and set aside to cool.
Dissolve the yeast in warm water. Add eggs to cooled shortening mixture; stir in yeast mixture.
Combine 5 cups flour with salt, baking powder, baking soda; mix well into yeast mixture.
Pour out onto a floured board.
Knead in the remaining flour until dough is no longer sticky.
Roll out about 1 ½ inch balls by hand; place in greased baking pans.
Put pans of dough in warm place; cover lightly; let rise for about 3 hours or over night.
Bake at 400°C for about 20 minutes.
Bron: Granny's Favorite Cookbooks
¾ cup shortening (butter or margarine)
1 cup boiling water
2 pkgs. Dry yeast
1 cup warm water
2 eggs, slightly beaten
6 to 7 cups flour
1 tsp salt
1 tsp baking powder
½ tsp baking soda
Cream the sugar and shortening together;
add the boiling water; mix well and set aside to cool.
Dissolve the yeast in warm water. Add eggs to cooled shortening mixture; stir in yeast mixture.
Combine 5 cups flour with salt, baking powder, baking soda; mix well into yeast mixture.
Pour out onto a floured board.
Knead in the remaining flour until dough is no longer sticky.
Roll out about 1 ½ inch balls by hand; place in greased baking pans.
Put pans of dough in warm place; cover lightly; let rise for about 3 hours or over night.
Bake at 400°C for about 20 minutes.
Bron: Granny's Favorite Cookbooks
PULL APART BUNS
3 1/2 cups all-purpose flour
2 teaspoons active dry yeast
3 Tablespoons nonfat dry milk
2 Tablespoons sugar
1 1/2 teaspoons salt
1/4 cup butter, softened
2/3 cup lukewarm water
1/2 cup lukewarm milk
Melted butter, for brushing on top
METHOD:
In a large bowl, combine all the ingredients (except the melted butter) and stir until you have a soft dough. Knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — until you have a soft, smooth dough.
Set the dough in an oiled bowl, cover with a tea towel and let it rise for an hour or so, until it’s doubled in bulk. Gently deflate the dough by knocking it down with your hands, and transfer it to a lightly floured work surface.
Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
Lightly grease two 8″ or 9″ round cake pans and arrange 8 buns in each pan. Cover the pans and allow the buns to rise another hour, until they're crowded against one another and quite puffy. Preheat the oven to 350°F.
Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the center bun spring back lightly when you touch it. Remove the buns from the oven and brush with the melted butter. Serve warm.
Bron: Welcome Home
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
2 teaspoons active dry yeast
3 Tablespoons nonfat dry milk
2 Tablespoons sugar
1 1/2 teaspoons salt
1/4 cup butter, softened
2/3 cup lukewarm water
1/2 cup lukewarm milk
Melted butter, for brushing on top
METHOD:
In a large bowl, combine all the ingredients (except the melted butter) and stir until you have a soft dough. Knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — until you have a soft, smooth dough.
Set the dough in an oiled bowl, cover with a tea towel and let it rise for an hour or so, until it’s doubled in bulk. Gently deflate the dough by knocking it down with your hands, and transfer it to a lightly floured work surface.
Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.
Lightly grease two 8″ or 9″ round cake pans and arrange 8 buns in each pan. Cover the pans and allow the buns to rise another hour, until they're crowded against one another and quite puffy. Preheat the oven to 350°F.
Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the center bun spring back lightly when you touch it. Remove the buns from the oven and brush with the melted butter. Serve warm.
Bron: Welcome Home
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
SOFT PRETZEL ROLLS
Total Time: 1 hr 40 mins
Active Time: 35 mins
Makes: 8 rolls
This recipe uses a basic dough that’s good to try your hand at if you’re a bread-making novice.
And the trick to the malty flavor so key to a good pretzel? The dough takes a dip in a baking soda solution before going into the oven. Try these rolls on their own, dipped in our Sweet Hot Mustard, or toasted in a grilled cheese.
INGREDIENTS
Active Time: 35 mins
Makes: 8 rolls
This recipe uses a basic dough that’s good to try your hand at if you’re a bread-making novice.
And the trick to the malty flavor so key to a good pretzel? The dough takes a dip in a baking soda solution before going into the oven. Try these rolls on their own, dipped in our Sweet Hot Mustard, or toasted in a grilled cheese.
INGREDIENTS
- 1 cup warm water (105°F to 115°F)
- 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
- Vegetable oil
- 2 3/4 cups bread flour, plus more for dusting the work surface
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- 6 cups water
- 1/4 cup baking soda
- Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to rest until the mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.) Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
- Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine. Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture. Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes
- Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil. Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside.
- Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide the dough into 8 pieces and form into oblong rolls. Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let the dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring the 6 cups of water to a boil in a large saucepan over high heat.
- Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt and repeat with the remaining rolls.
- Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.
PANINI BREAD
Liven up a sandwich with homemade panini bread.
Yield: 12 servings
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp instant yeast
1-1/4 cups warm water
1/4 cup olive oil
2 tsp salt
Instructions:
Step 1: Sift the all-purpose flour, whole wheat flour and salt together on a large surface.
Step 2: Add the yeast to the water and allow to sit for 2 minutes.
Step 3: Make a well in the flour mixture, add water and oil.
Step 4: Knead dough until well combined, but don’t over-mix it.
Step 5: Place dough in an oiled bowl and let sit, covered, at room temperature for 2-3 hours.
Step 6: Flour a wooden cutting board and cut dough into 12 equal pieces.
Step 7: Knead each piece gently and let sit again for the second proof (about 1-1/2 hours).
Step 8: Bake at 450ºF for 20-25 minutes.
Step 9: When the panini are 1-1/2 times their original size, slash along the tops with a knife.
Suggested panini sandwich fillings:
Cheese
Roasted
peppers
Capers
Steak
Oven-roasted tomatoes
Eggplant
Marinated mushrooms
Olive oil drizzled over top
Bron: House & Garden
Plasing: Henriette Wessels
Yield: 12 servings
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp instant yeast
1-1/4 cups warm water
1/4 cup olive oil
2 tsp salt
Instructions:
Step 1: Sift the all-purpose flour, whole wheat flour and salt together on a large surface.
Step 2: Add the yeast to the water and allow to sit for 2 minutes.
Step 3: Make a well in the flour mixture, add water and oil.
Step 4: Knead dough until well combined, but don’t over-mix it.
Step 5: Place dough in an oiled bowl and let sit, covered, at room temperature for 2-3 hours.
Step 6: Flour a wooden cutting board and cut dough into 12 equal pieces.
Step 7: Knead each piece gently and let sit again for the second proof (about 1-1/2 hours).
Step 8: Bake at 450ºF for 20-25 minutes.
Step 9: When the panini are 1-1/2 times their original size, slash along the tops with a knife.
Suggested panini sandwich fillings:
Cheese
Roasted
peppers
Capers
Steak
Oven-roasted tomatoes
Eggplant
Marinated mushrooms
Olive oil drizzled over top
Bron: House & Garden
Plasing: Henriette Wessels
POPOVERS / CHEDDAR CHEESE
CHEDDAR CHEESE POPOVERS
1 cup whole milk, slightly warmed in microwave
3 eggs
1 1/2 cups flour
2 tablespoons melted butter
1/2 teaspoons salt
125 ml extra sharp cheddar cheese
3 teaspoons canola oil
METHOD:
Mix together the warm milk, eggs, flour, butter, and salt.
Add in the cheese and stir. Let the batter rest at room temperature for one hour.
Preheat the oven to 220*C.
Put your popover pan in the oven for about 3-4 minutes to get very hot. Carefully pull it out of the oven and swirl 1/2 teaspoon of oil in each container. Divide the batter evenly and pour into each popover well filling each one-third to one-half full.
Place the pan back in the oven and cook for 10 minutes taking care not to open the oven door. Turn the oven down to 350 degrees and bake for another 20-25 minutes or until popovers are golden brown and set. Pierce each one in the top with a skewer to allow steam to escape. Serve warm.
NOTE: Popovers are like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very hot oven for baking. They are best served fresh and hot.
Bron: Amazon
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
CHEDDAR CHEESE POPOVERS
1 cup whole milk, slightly warmed in microwave
3 eggs
1 1/2 cups flour
2 tablespoons melted butter
1/2 teaspoons salt
125 ml extra sharp cheddar cheese
3 teaspoons canola oil
METHOD:
Mix together the warm milk, eggs, flour, butter, and salt.
Add in the cheese and stir. Let the batter rest at room temperature for one hour.
Preheat the oven to 220*C.
Put your popover pan in the oven for about 3-4 minutes to get very hot. Carefully pull it out of the oven and swirl 1/2 teaspoon of oil in each container. Divide the batter evenly and pour into each popover well filling each one-third to one-half full.
Place the pan back in the oven and cook for 10 minutes taking care not to open the oven door. Turn the oven down to 350 degrees and bake for another 20-25 minutes or until popovers are golden brown and set. Pierce each one in the top with a skewer to allow steam to escape. Serve warm.
NOTE: Popovers are like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very hot oven for baking. They are best served fresh and hot.
Bron: Amazon
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TEXAS ROADHOUSE ROLLS-CINNAMON HONEY BUTTER
Ingredients:
Roll dough:
2 tsp active dry yeast plus 1
tsp sugar
¼ cup warm water
1 cups milk
1 Tbsp. melted butter
¼ cup sugar
3-4 cups flour
1 egg
1 tsp salt
Cinnamon Honey Butter:
½ cup butter
½ cup powdered sugar
½ cup honey
1 tsp. cinnamon
Directions:
Add yeast and 1 tsp sugar to the warm water. Set aside.
Place milk in microwave for 45 seconds.
Add butter to milk and stir in until butter is completely melted.
Check the temp of the milk, it should be lukewarm, if not then allow to cool until lukewarm.
Once yeast has doubled in volume, add yeast mixture to milk mixture in the bowl of a stand mixer.
Add the sugar and enough flour (about half) and mix until it reaches the consistency of a muffin batter.
Let rest for 10 minutes.
Add egg and salt to the mixture. Beat well. Add enough remaining flour to make flour to form soft dough.
Knead dough in mixer with dough hook until smooth and satiny.
Cover and let rise in a warm area until double in size.
Once double in size punch and let rest for 10 minutes.
Press of roll dough on a lightly floured surface. Shape into a long rectangle.
Cut the rectangle in half using a pizza cutter and then cut each half into 6 pieces.
Place on greased baking sheets and let rise until doubled.
Bake at 350° F (180°c) for 10-15 minutes. Until golden brown.
Makes 1 dozen.
To make the butter:
Beat butter with hand mixer until light and fluffy.
Add remaining ingredients and beat with mixer until well blended. Serve on warm rolls.
Bron: Texas Recipes
Plasing: Henriette Wessels
Roll dough:
2 tsp active dry yeast plus 1
tsp sugar
¼ cup warm water
1 cups milk
1 Tbsp. melted butter
¼ cup sugar
3-4 cups flour
1 egg
1 tsp salt
Cinnamon Honey Butter:
½ cup butter
½ cup powdered sugar
½ cup honey
1 tsp. cinnamon
Directions:
Add yeast and 1 tsp sugar to the warm water. Set aside.
Place milk in microwave for 45 seconds.
Add butter to milk and stir in until butter is completely melted.
Check the temp of the milk, it should be lukewarm, if not then allow to cool until lukewarm.
Once yeast has doubled in volume, add yeast mixture to milk mixture in the bowl of a stand mixer.
Add the sugar and enough flour (about half) and mix until it reaches the consistency of a muffin batter.
Let rest for 10 minutes.
Add egg and salt to the mixture. Beat well. Add enough remaining flour to make flour to form soft dough.
Knead dough in mixer with dough hook until smooth and satiny.
Cover and let rise in a warm area until double in size.
Once double in size punch and let rest for 10 minutes.
Press of roll dough on a lightly floured surface. Shape into a long rectangle.
Cut the rectangle in half using a pizza cutter and then cut each half into 6 pieces.
Place on greased baking sheets and let rise until doubled.
Bake at 350° F (180°c) for 10-15 minutes. Until golden brown.
Makes 1 dozen.
To make the butter:
Beat butter with hand mixer until light and fluffy.
Add remaining ingredients and beat with mixer until well blended. Serve on warm rolls.
Bron: Texas Recipes
Plasing: Henriette Wessels
MUFFINS & SCONES:
BRAN RICH SCONES
BRAN RICH SCONES
Serves 8 large or 12 small scones
Ingredients:
550 ml Bran rich self raising flour
25 ml Butter
25 ml Sugar (optional)
150 ml Milk
1 Egg..mix the milk and egg together
2 ml Salt
METHOD:
Sift dry ingredients together.
Cut the butter into the dry .ingredients and rub lightly with the fingertips until the mixture resemble coarse crumbs.
Add the liquid and mix lightly with a knife or your fingertips. Do NOT knead the dough.
Turn the dough out onto a lightly floured board.
Press out scones with a cutter.
Place on a greased baking sheet. Brush the top of the scones with a little milk and bake in a pre-heated oven 240C until done, approx 10 minutes.
Serve with cheese or jam and cream
Bron: Tina de Comarmond
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
BRAN RICH SCONES
Serves 8 large or 12 small scones
Ingredients:
550 ml Bran rich self raising flour
25 ml Butter
25 ml Sugar (optional)
150 ml Milk
1 Egg..mix the milk and egg together
2 ml Salt
METHOD:
Sift dry ingredients together.
Cut the butter into the dry .ingredients and rub lightly with the fingertips until the mixture resemble coarse crumbs.
Add the liquid and mix lightly with a knife or your fingertips. Do NOT knead the dough.
Turn the dough out onto a lightly floured board.
Press out scones with a cutter.
Place on a greased baking sheet. Brush the top of the scones with a little milk and bake in a pre-heated oven 240C until done, approx 10 minutes.
Serve with cheese or jam and cream
Bron: Tina de Comarmond
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
FRENCH BREAKFAST PUFFS
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
Heat oven to 350ºF. Grease 15 medium muffin cups. Mix shortening, 1/2 cup sugar and the egg thoroughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown.
Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
NOTE: Toss 2 tablespoons finely chopped nuts into the cinnamon-sugar mixture for Nutty French Breakfast Puffs.
Or make Baked Mini Donut Holes. Prepare the recipe as directed, except divide the dough among 24 greased mini muffin cups, 2x3/4 inch, and bake 11 to 13 minutes.
Make more cinnamon-sugar mixture than you'll need, and store the rest to use later. Try it sprinkled on buttered toast or stirred into cooked rice.
1/2 cup sugar
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
Heat oven to 350ºF. Grease 15 medium muffin cups. Mix shortening, 1/2 cup sugar and the egg thoroughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown.
Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.
NOTE: Toss 2 tablespoons finely chopped nuts into the cinnamon-sugar mixture for Nutty French Breakfast Puffs.
Or make Baked Mini Donut Holes. Prepare the recipe as directed, except divide the dough among 24 greased mini muffin cups, 2x3/4 inch, and bake 11 to 13 minutes.
Make more cinnamon-sugar mixture than you'll need, and store the rest to use later. Try it sprinkled on buttered toast or stirred into cooked rice.
MULTIGRAIN MUFFINS
MULTIGRAIN MUFFINS
500ml Sasko Self- raising flour
1ml mixed spice
1 ml cinnamon
10ml moirs baking powder
150ml Bokomo Right Start Multigrain Flakes
60ml soft brown sugar or30ml molasses
1 small medium peeled apple grated or medium Grated carrot
125ml Safari sultanas or seeded raisins
80ml oil
2 eggs
250 ml buttermilk or Bulgarian yogurt
Handful of Bokoma Oats for topping (I used crushed Multigrain flakes on top)
METHOD:
Preheat the oven to 180 Deg Celc.
Place paper cups (I used directly into muffin pans, your choice) into muffin tins andspray with non stick spray..
Sif flour, spices and baking powder into mixing bowl.. Stir in flaks. Stir in the sugar or molasses,apple or carrot and raisins with a fork..
Beat eggs with milk or yogurt & oil until smooth..
Add to dry ingr. & stir with a fork until just mixed & still lumpy..
Fill each muffin cup three quarters full, & top with a little oats/flakes..
Bake for 25 min or until skewer / toothpick comes out clean..
Allow to cool on a wire rack..
Makes 12 muffins
Yummy - Enjoy
Bron: Bokomo
Plasing & Foto: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
MULTIGRAIN MUFFINS
500ml Sasko Self- raising flour
1ml mixed spice
1 ml cinnamon
10ml moirs baking powder
150ml Bokomo Right Start Multigrain Flakes
60ml soft brown sugar or30ml molasses
1 small medium peeled apple grated or medium Grated carrot
125ml Safari sultanas or seeded raisins
80ml oil
2 eggs
250 ml buttermilk or Bulgarian yogurt
Handful of Bokoma Oats for topping (I used crushed Multigrain flakes on top)
METHOD:
Preheat the oven to 180 Deg Celc.
Place paper cups (I used directly into muffin pans, your choice) into muffin tins andspray with non stick spray..
Sif flour, spices and baking powder into mixing bowl.. Stir in flaks. Stir in the sugar or molasses,apple or carrot and raisins with a fork..
Beat eggs with milk or yogurt & oil until smooth..
Add to dry ingr. & stir with a fork until just mixed & still lumpy..
Fill each muffin cup three quarters full, & top with a little oats/flakes..
Bake for 25 min or until skewer / toothpick comes out clean..
Allow to cool on a wire rack..
Makes 12 muffins
Yummy - Enjoy
Bron: Bokomo
Plasing & Foto: Ali Rossouw / WATERTAND RESEPTE VIR OUD EN JONK
SAVOURY CUPCAKES
SAVOURY CUPCAKES
BASIESE RESEP:
1 1/2 koppies bruismeel
1/2 teelepel seaflakes of sout
2 eiers effe geklits
80 ml olyfolie ( ek het sommer canola gebruik ,my olyfolie is op.
1 koppie melk
Voorverhit die oond tot 180c
Voer n muffinpan uit met cupcake papiertjies.
Sif die bruismeel .In n beker meng die eiers,olie en melk en sout.
Maak n holte in die meel en gooi die eiermengsel daarin . Meng tot net gemeng.
Nou kan jy byvoeg wat jy wil. Ek het kaas en n blikkie salmon bygevoeg. Ook n bietjie pietersielie.
Skep in die cupcake papierjies en bak vir 30 minute of tot gaar .
Haal uit en laat afkoel tot kamertemperatuur.
ROOMKAAS VERSIERSEL:
250 g blok roomkaas
2 eetlepels melk.
Klits goed
VOEG ENIGE VAN DIE VOLGENDE BY:
fyn gekapte rooi ui, fyngekapte chives, dill.
Versier die cupcakes hiermee.
VARIASIES:
VOEG BY DIE CUPCAKE DEEG:
Feta,spinasie en fyngekapte olywe
Smoked Salmon, fyngekapte capers en dill
Bron: Australian Better Homes and Gardens
Plasing & Foto: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
SAVOURY CUPCAKES
BASIESE RESEP:
1 1/2 koppies bruismeel
1/2 teelepel seaflakes of sout
2 eiers effe geklits
80 ml olyfolie ( ek het sommer canola gebruik ,my olyfolie is op.
1 koppie melk
Voorverhit die oond tot 180c
Voer n muffinpan uit met cupcake papiertjies.
Sif die bruismeel .In n beker meng die eiers,olie en melk en sout.
Maak n holte in die meel en gooi die eiermengsel daarin . Meng tot net gemeng.
Nou kan jy byvoeg wat jy wil. Ek het kaas en n blikkie salmon bygevoeg. Ook n bietjie pietersielie.
Skep in die cupcake papierjies en bak vir 30 minute of tot gaar .
Haal uit en laat afkoel tot kamertemperatuur.
ROOMKAAS VERSIERSEL:
250 g blok roomkaas
2 eetlepels melk.
Klits goed
VOEG ENIGE VAN DIE VOLGENDE BY:
fyn gekapte rooi ui, fyngekapte chives, dill.
Versier die cupcakes hiermee.
VARIASIES:
VOEG BY DIE CUPCAKE DEEG:
Feta,spinasie en fyngekapte olywe
Smoked Salmon, fyngekapte capers en dill
Bron: Australian Better Homes and Gardens
Plasing & Foto: Hettie Bezuidenhout / WATERTAND RESEPTE VIR OUD EN JONK
SCONES
SCONES
Makes 12 - kJ per portion 300
Prep: 20 min
Cooking: 10 min
INGREDIENTS
500 ml cake flour
50 ml butter
25 ml sugar (optional)
150 ml milk OR 1 egg ad 150 ml milk mixed together
20 ml baking powder
2 ml salt
METHOD:
Sift the dry ingredients together
Cut the butter into the dry ingredients and rub lightly with the fingers until the mixture resembles coarse crumbs
Add the liquid and mix lightly with a knife or with the fingertips. Do not knead the dough
Turn the dough out onto a lightly floured board and press into an oblong shape, 20mm thick
Cut into squares or press out scones with a cutter
Place on a greased baking sheet. Brush the top of the scones with a little milk and bake in the oven at 240C until done, about 10 minutes
Serve warm with or jam and cream
VARIATIONS:
Use 125 ml sour cream instead of the butter ad the milk or milk and egg
Substitute 250 ml unsifted flour 250 ml cake flour for 500 ml cake flour and omit the sugar. Do no sift the unsifted flour, add after step 1.
NOTE: Hehehehe, I've used a heart cookie cutter, it is the month of love after all
Source: The Complete South African Cookbook (Magdaleen Van Wyk)
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
SCONES
Makes 12 - kJ per portion 300
Prep: 20 min
Cooking: 10 min
INGREDIENTS
500 ml cake flour
50 ml butter
25 ml sugar (optional)
150 ml milk OR 1 egg ad 150 ml milk mixed together
20 ml baking powder
2 ml salt
METHOD:
Sift the dry ingredients together
Cut the butter into the dry ingredients and rub lightly with the fingers until the mixture resembles coarse crumbs
Add the liquid and mix lightly with a knife or with the fingertips. Do not knead the dough
Turn the dough out onto a lightly floured board and press into an oblong shape, 20mm thick
Cut into squares or press out scones with a cutter
Place on a greased baking sheet. Brush the top of the scones with a little milk and bake in the oven at 240C until done, about 10 minutes
Serve warm with or jam and cream
VARIATIONS:
Use 125 ml sour cream instead of the butter ad the milk or milk and egg
Substitute 250 ml unsifted flour 250 ml cake flour for 500 ml cake flour and omit the sugar. Do no sift the unsifted flour, add after step 1.
NOTE: Hehehehe, I've used a heart cookie cutter, it is the month of love after all
Source: The Complete South African Cookbook (Magdaleen Van Wyk)
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
WHEAT & HONEY BISCUITS
What you'll need:
1 cup all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1½ Tablespoons baking powder
6 Tablespoons very cold salted butter
* ¼ teaspoon salt -ONLY if using unsalted butter
¾ cups milk
2 Tablespoons honey (optional)
additional milk for brushing the tops
Directions:
1. Preheat the oven to 425 F.
2. In a bowl add the all-purpose flour, whole wheat flour and baking powder. Stir.
3. Using a cheese grater, shred the butter and add the shreds into the bowl. You can use cold butter from the fridge or freeze your butter first.
4. Using your hands, mix the butter into the flour mixture until it’s crumbly and evenly combined.
5. Form a well in the middle of the dry ingredients and add the milk and honey. Stir the flour mixture into the milk until a dough forms. Don’t over-mix.
6. Sprinkle some flour on your counter and hand knead the dough. Add additional flour until the dough is no longer “sticky”.
7. Roll dough with a rolling pin to about an inch thick. Then cut the dough with 2-inch biscuit cutter (or the top of a large glass). After the 4th biscuit you might need to re-shape and roll your dough but this recipe will yield 6 large biscuits.
8. Line your baking sheet with parchment paper. Line up the six biscuits evenly spaced on the baking sheet.
9. Brush the tops with milk and bake 13-15 minutes until a light golden brown.
1 cup all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1½ Tablespoons baking powder
6 Tablespoons very cold salted butter
* ¼ teaspoon salt -ONLY if using unsalted butter
¾ cups milk
2 Tablespoons honey (optional)
additional milk for brushing the tops
Directions:
1. Preheat the oven to 425 F.
2. In a bowl add the all-purpose flour, whole wheat flour and baking powder. Stir.
3. Using a cheese grater, shred the butter and add the shreds into the bowl. You can use cold butter from the fridge or freeze your butter first.
4. Using your hands, mix the butter into the flour mixture until it’s crumbly and evenly combined.
5. Form a well in the middle of the dry ingredients and add the milk and honey. Stir the flour mixture into the milk until a dough forms. Don’t over-mix.
6. Sprinkle some flour on your counter and hand knead the dough. Add additional flour until the dough is no longer “sticky”.
7. Roll dough with a rolling pin to about an inch thick. Then cut the dough with 2-inch biscuit cutter (or the top of a large glass). After the 4th biscuit you might need to re-shape and roll your dough but this recipe will yield 6 large biscuits.
8. Line your baking sheet with parchment paper. Line up the six biscuits evenly spaced on the baking sheet.
9. Brush the tops with milk and bake 13-15 minutes until a light golden brown.
WHOLEMEAL ROLLS
Preparation time: 1 hr 30 mins
Cooking time: 15 mins
Healthy and delicious rolls straight from your oven.
Ingredients
330g stoneground wholemeal flour
670g stoneground white bread flour
5g instant dry yeast
50g raw honey
850-900g water
20g salt
olive oil
For the topping
canola seeds
poppy seeds
linseeds
Method
Proceed with the blueprint recipe, adding the honey before the water.
Remove from the fridge, tip onto a lightly floured board and fold the dough per the blueprint recipe.
Cover and leave for 45 minutes.
Preheat the oven to 250°C (remember the cast iron pan at the base).
Brush a baking sheet with olive oil, tip the dough onto a lightly floured board and cut the dough into pieces of about 70g each.
Place these rustic shapes on a baking tray; sprinkle with seeds and wholemeal flour.
Cover with a cloth and leave to rise for 30 to 45 minutes.
Preheat the oven to 250°C.
Working quickly, slide the rolls into the oven and add 120ml water to the cast iron pan beneath.
Shut the oven and bake for 15 minutes or until dark golden.
Immediately remove from the tray and cool on a wire rack.
Makes about 25 rolls.
Per roll: 627kJ, 0.6g fat (0g sat), 310mg sodium, 31g carbs, 2g fibre, 2g sugars, 5g protein
Women's Health July Issue
Cooking time: 15 mins
Healthy and delicious rolls straight from your oven.
Ingredients
330g stoneground wholemeal flour
670g stoneground white bread flour
5g instant dry yeast
50g raw honey
850-900g water
20g salt
olive oil
For the topping
canola seeds
poppy seeds
linseeds
Method
Proceed with the blueprint recipe, adding the honey before the water.
Remove from the fridge, tip onto a lightly floured board and fold the dough per the blueprint recipe.
Cover and leave for 45 minutes.
Preheat the oven to 250°C (remember the cast iron pan at the base).
Brush a baking sheet with olive oil, tip the dough onto a lightly floured board and cut the dough into pieces of about 70g each.
Place these rustic shapes on a baking tray; sprinkle with seeds and wholemeal flour.
Cover with a cloth and leave to rise for 30 to 45 minutes.
Preheat the oven to 250°C.
Working quickly, slide the rolls into the oven and add 120ml water to the cast iron pan beneath.
Shut the oven and bake for 15 minutes or until dark golden.
Immediately remove from the tray and cool on a wire rack.
Makes about 25 rolls.
Per roll: 627kJ, 0.6g fat (0g sat), 310mg sodium, 31g carbs, 2g fibre, 2g sugars, 5g protein
Women's Health July Issue
HOMEMADE WHOLE WHEAT BAGELS
makes 8 regular sized bagels
Ingredients:
1 1/2 cups of warm water
1 tbsp brown sugar
1 tbsp dry active yeast
1 tablespoon canola oil
1 tsp salt *optional (I always omit)
4 - 5 cups whole wheat flour. Bread is best but I used Bobs Red Mill Organic Whole Wheat All Purpose Flour with excellent results
Large pot of water
1 tbsp brown sugar
1 tsp of baking soda
Add the warm water, 1 tbsp brown sugar and yeast to a large bowl or stand mixer. Let sit until the mixture is frothy.
Add the oil and optional salt and mix. Add the flour cup by cup until the mixture forms a ball. Only add flour if needed; dough should be smooth, not sticky and elastic but not too soft. The dough should be firmer and harder to knead than say a traditional sandwich bread. My dough was so firm that I let it rest for 5 minute intervals while kneading to allow the gluten to relax a bit. Knead for approximately 15 minutes.
Form into a ball and place in an oiled bowl. Cover and let rest in a warm place until doubled.
Preheat oven to 450F.
Punch down the dough and divide into eight pieces. Form the pieces into balls pulling the dough tightly around and pinching it at the bottom to seal. Let rest 2 minutes then form into bagels by poking your thumb through the middle and using your fingers to stretch out the hole in the middle to approximately 2 inches in diameter. They will puff up so the hole needs to be big enough to accommodate for that.
Cover and let rest for 15 minutes. While those are resting boil the pot of water and add the tbsp of brown sugar. When the bagels are puffed up a bit more after resting and ready to be boiled add the tsp of baking soda to the pot of boiling water. Add the bagels to the water in batches. Boil for 30 seconds then flip and boil for 30 seconds more. Remove with a slotted spoon and place on a baking sheet lined with parchment or a silpat. Sprinkle with desired toppings.
Place in oven and immediately turn the oven down to 425F. Bake for 17-20 minutes. Flipping them over for the last minute of baking.
Enjoy fresh out of the oven. Freeze any bagels you don't eat that day to retain their freshness.
BRON:Kaitlyn McFadden
Ingredients:
1 1/2 cups of warm water
1 tbsp brown sugar
1 tbsp dry active yeast
1 tablespoon canola oil
1 tsp salt *optional (I always omit)
4 - 5 cups whole wheat flour. Bread is best but I used Bobs Red Mill Organic Whole Wheat All Purpose Flour with excellent results
Large pot of water
1 tbsp brown sugar
1 tsp of baking soda
Add the warm water, 1 tbsp brown sugar and yeast to a large bowl or stand mixer. Let sit until the mixture is frothy.
Add the oil and optional salt and mix. Add the flour cup by cup until the mixture forms a ball. Only add flour if needed; dough should be smooth, not sticky and elastic but not too soft. The dough should be firmer and harder to knead than say a traditional sandwich bread. My dough was so firm that I let it rest for 5 minute intervals while kneading to allow the gluten to relax a bit. Knead for approximately 15 minutes.
Form into a ball and place in an oiled bowl. Cover and let rest in a warm place until doubled.
Preheat oven to 450F.
Punch down the dough and divide into eight pieces. Form the pieces into balls pulling the dough tightly around and pinching it at the bottom to seal. Let rest 2 minutes then form into bagels by poking your thumb through the middle and using your fingers to stretch out the hole in the middle to approximately 2 inches in diameter. They will puff up so the hole needs to be big enough to accommodate for that.
Cover and let rest for 15 minutes. While those are resting boil the pot of water and add the tbsp of brown sugar. When the bagels are puffed up a bit more after resting and ready to be boiled add the tsp of baking soda to the pot of boiling water. Add the bagels to the water in batches. Boil for 30 seconds then flip and boil for 30 seconds more. Remove with a slotted spoon and place on a baking sheet lined with parchment or a silpat. Sprinkle with desired toppings.
Place in oven and immediately turn the oven down to 425F. Bake for 17-20 minutes. Flipping them over for the last minute of baking.
Enjoy fresh out of the oven. Freeze any bagels you don't eat that day to retain their freshness.
BRON:Kaitlyn McFadden
USING YEAST-HAMBURGER OR SANDWHICH BUNS
Yeast is treated the same way when making hamburger buns as for bread loaves. Even if you have never made bread before, this is a good exercise to tackle.
You can make hamburger buns or sandwich rolls from any mix or recipe.
This is a little richer than most with milk instead of water. It makes a soft, delectable roll that your family will find irresistible. Be warned though: Once you've served burgers on fresh-baked buns, your family will never let you use store buns again.
1 pack yeast
3/4 cup warm water
2 1/2 cups Bisquick
1 Tbsp sugar
1/4 cup melted butter
Preheat oven to 400 degrees. Dissolve yeast in water. Put Bisquick, sugar, and yeast in a large bowl mix well flour your work surface turn dough out knead for 12-15x shape into rolls place in a greased pan cover with damp towel let rise 1 hour brush with melted butter bake for 12-15 minutes add more butter. Mmmm!
"Make sure you share to your timeline, so you will have it later".
You can make hamburger buns or sandwich rolls from any mix or recipe.
This is a little richer than most with milk instead of water. It makes a soft, delectable roll that your family will find irresistible. Be warned though: Once you've served burgers on fresh-baked buns, your family will never let you use store buns again.
1 pack yeast
3/4 cup warm water
2 1/2 cups Bisquick
1 Tbsp sugar
1/4 cup melted butter
Preheat oven to 400 degrees. Dissolve yeast in water. Put Bisquick, sugar, and yeast in a large bowl mix well flour your work surface turn dough out knead for 12-15x shape into rolls place in a greased pan cover with damp towel let rise 1 hour brush with melted butter bake for 12-15 minutes add more butter. Mmmm!
"Make sure you share to your timeline, so you will have it later".
7 UP BISCUITS
Here's a great recipe for
Recipe is hard to find, so make sure to Save it
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden
Recipe is hard to find, so make sure to Save it
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden
10 MINUTE BREAD ROLLS
Ingredients
750 ml Sasko Cake Flour
30 ml baking powder
3 - 5 ml salt
125 ml water
2 large eggs
30 ml sunflower oil
Sift the flour, baking powder and salt together, beat the water and eggs together in a separate bowl.
Add the egg mixture to the dry ingredients and mix to form a dough.
Heat the oil in a medium sized frying pan over a moderate heat.
Roll the dough into six balls and arrange in the pan.
Cover with a lid or foil.
Cook the bread for 4 minutes on either side until well risen and browned. Serve warm.
Makes 6 medium rolls.
Chef's hint: This recipe also makes one large loaf of bread.
Add 1 teaspoon of crushed garlic and 1 teaspoon of mixed herbs for delicious braai bread.
Bron: Sasko Flour
750 ml Sasko Cake Flour
30 ml baking powder
3 - 5 ml salt
125 ml water
2 large eggs
30 ml sunflower oil
Sift the flour, baking powder and salt together, beat the water and eggs together in a separate bowl.
Add the egg mixture to the dry ingredients and mix to form a dough.
Heat the oil in a medium sized frying pan over a moderate heat.
Roll the dough into six balls and arrange in the pan.
Cover with a lid or foil.
Cook the bread for 4 minutes on either side until well risen and browned. Serve warm.
Makes 6 medium rolls.
Chef's hint: This recipe also makes one large loaf of bread.
Add 1 teaspoon of crushed garlic and 1 teaspoon of mixed herbs for delicious braai bread.
Bron: Sasko Flour
CINNABON BUNS:
CINNABONS:
USE THE BRIOCHI RECIPE AND JUST DO THE FOLLOWING:
FRANS'S NOTE: Links is die Cinnabons wat jy uitrol en dan met botter smeer en bruinsuiker strooi en oprol en dan wiele sny en bak. Daarna kan jy hom 'n topping gee van karamelsous of icing soos vir wortelkoek , jy kan ook gekapte neute oorstrooi.
PREP 40 mins
COOK 30 mins
READY IN 1 day 3 hrs 20 mins
Original recipe makes 2 9x5-inch loaves Change Servings
1 tablespoon active dry yeast
1/3 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 teaspoon cold water
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
COOK'S NOTE:
You can use 1 ounce of fresh yeast instead of active dry yeast, if you prefer.
For Cheese Brioche, knead in 4 ounces of grated Gruyere in step 5.
To make brioche a tete, grease muffin tins or fluted brioche molds. Divide the dough into the right number of portions for your pan. To shape the rolls, divide each piece again in portions of about 2/3 and 1/3. Roll them into balls. Put the larger piece into a plug and insert it in the hole so that it makes a small round, sitting on top of the first piece. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep golden-brown, checking after 10 minutes.
Editor's Note:
To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe.
FRANS SE NOTA:
Ek maak deeg van 6 kop koekmeel en dan voeg ek half koppie suiker by.. . .
Ek gebruik KOEKMEEL vir my brood.
Bron: Michelle Chen
Plasing & Foto: Frans Odendaal / WATERTAND RESEPTE VIR OUD EN JONK
FRANS'S NOTE: Links is die Cinnabons wat jy uitrol en dan met botter smeer en bruinsuiker strooi en oprol en dan wiele sny en bak. Daarna kan jy hom 'n topping gee van karamelsous of icing soos vir wortelkoek , jy kan ook gekapte neute oorstrooi.
PREP 40 mins
COOK 30 mins
READY IN 1 day 3 hrs 20 mins
Original recipe makes 2 9x5-inch loaves Change Servings
1 tablespoon active dry yeast
1/3 cup warm water (110 degrees F)
3 1/2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 teaspoon cold water
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
COOK'S NOTE:
You can use 1 ounce of fresh yeast instead of active dry yeast, if you prefer.
For Cheese Brioche, knead in 4 ounces of grated Gruyere in step 5.
To make brioche a tete, grease muffin tins or fluted brioche molds. Divide the dough into the right number of portions for your pan. To shape the rolls, divide each piece again in portions of about 2/3 and 1/3. Roll them into balls. Put the larger piece into a plug and insert it in the hole so that it makes a small round, sitting on top of the first piece. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep golden-brown, checking after 10 minutes.
Editor's Note:
To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe.
FRANS SE NOTA:
Ek maak deeg van 6 kop koekmeel en dan voeg ek half koppie suiker by.. . .
Ek gebruik KOEKMEEL vir my brood.
Bron: Michelle Chen
Plasing & Foto: Frans Odendaal / WATERTAND RESEPTE VIR OUD EN JONK
CHIPOTLE JACK BACON BURGERS FOR EACH BURGER COMBINE
6 ounces lean ground beef
1 1/2 ounces cheese, cut in 1 cm cubes
pinch salt
1/8 tsp black pepper
1/2 tsp chipotle powder
1 clove roasted garlic, mashed into a paste
2 tbsp hot sauce or 1 tbsp minced fresh jalapeno pepper (optional)
Form into patties and cook in a hot, lightly oiled cast iron pan or on a preheated grill until well done (internal temperature with a meat thermometer should read 160 degrees F or higher. Serve on toasted crusty rolls with:
oil packed, sundried tomatoes crisp cooked smoky bacon baby lettuce leaves
WATERTAND RESEPTE VIR OUD EN JONK
1 1/2 ounces cheese, cut in 1 cm cubes
pinch salt
1/8 tsp black pepper
1/2 tsp chipotle powder
1 clove roasted garlic, mashed into a paste
2 tbsp hot sauce or 1 tbsp minced fresh jalapeno pepper (optional)
Form into patties and cook in a hot, lightly oiled cast iron pan or on a preheated grill until well done (internal temperature with a meat thermometer should read 160 degrees F or higher. Serve on toasted crusty rolls with:
oil packed, sundried tomatoes crisp cooked smoky bacon baby lettuce leaves
WATERTAND RESEPTE VIR OUD EN JONK
CHEESY JALAPENO RANCH CHEDDAR BREAD
1 (16 ounce) loaf french bread, cut in 1/2 lengthwise
1 package (8 ounces) cream cheese, softened
1/2 cup Ranch dressing
1/3 - 1/2 cup jarred pickled jalapenos (depending on how much "heat" you want)
2 cups (8 ounces) shredded Cheddar cheese, divided
1/4 cup grated Parmesan cheese
4 green onions, sliced, green tops included
8 slices thick cut bacon, cooked and crumbled
In a bowl, combine the softened cream cheese and Ranch dressing. Mix well. Add the jalapenos, 1/2 of the cheddar cheese, the Parmesan cheese and green onions.
Preheat the broiler. Spread cream cheese mixture on both halves of the french bread. Top with the remaining shredded cheddar cheese. Place on a baking sheet and place under the broiler until beginning to brown and get bubbly. Remove from the oven and sprinkle evenly with the cooked bacon. Pop back into the oven for another minute or two. Watch closely so it doesn't burn.
Cooks Note: As I've said before I love the taste of jarred pickled jalapenos, but feel free to substitute regular jalapenos, seeded and diced if you wish.
WATERTAND RESEPTE VIR OUD EN JONK
1 package (8 ounces) cream cheese, softened
1/2 cup Ranch dressing
1/3 - 1/2 cup jarred pickled jalapenos (depending on how much "heat" you want)
2 cups (8 ounces) shredded Cheddar cheese, divided
1/4 cup grated Parmesan cheese
4 green onions, sliced, green tops included
8 slices thick cut bacon, cooked and crumbled
In a bowl, combine the softened cream cheese and Ranch dressing. Mix well. Add the jalapenos, 1/2 of the cheddar cheese, the Parmesan cheese and green onions.
Preheat the broiler. Spread cream cheese mixture on both halves of the french bread. Top with the remaining shredded cheddar cheese. Place on a baking sheet and place under the broiler until beginning to brown and get bubbly. Remove from the oven and sprinkle evenly with the cooked bacon. Pop back into the oven for another minute or two. Watch closely so it doesn't burn.
Cooks Note: As I've said before I love the taste of jarred pickled jalapenos, but feel free to substitute regular jalapenos, seeded and diced if you wish.
WATERTAND RESEPTE VIR OUD EN JONK
BILTONG & PARSLEY SNACK MUFFIN
INGREDIENTS
500g or 750ml or 1/2 pack Golden Cloud Savoury Muffin Mix
2 eggs
150ml oil
320ml milk
± 250ml shredded or chopped biltong
30 ml chopped parsley
seasoning mix preferred
INSTRUCTION
1. Grease/spray 24 small loose-bottomed tartlet pans or shallow muffin tins generously.Preheat the oven to 180°C.
2.Mix the ingredients as explained on the Golden Cloud pack and mix in the biltong and parsley.
3. Divide the batter between the greased muffin tins or tartlet pans and bake for 12 - 15 minutes or until golden brown and firm,but not dry.
5.Cool in the tin for a few minutes, loosen,lift out carefully and allow to cool on a wire rack.Serve warm or cold as preferred.
12 -15 MINUTES180°C
Bron: Golden Cloud
Plasing: Henriette Wessels
500g or 750ml or 1/2 pack Golden Cloud Savoury Muffin Mix
2 eggs
150ml oil
320ml milk
± 250ml shredded or chopped biltong
30 ml chopped parsley
seasoning mix preferred
INSTRUCTION
1. Grease/spray 24 small loose-bottomed tartlet pans or shallow muffin tins generously.Preheat the oven to 180°C.
2.Mix the ingredients as explained on the Golden Cloud pack and mix in the biltong and parsley.
3. Divide the batter between the greased muffin tins or tartlet pans and bake for 12 - 15 minutes or until golden brown and firm,but not dry.
5.Cool in the tin for a few minutes, loosen,lift out carefully and allow to cool on a wire rack.Serve warm or cold as preferred.
12 -15 MINUTES180°C
Bron: Golden Cloud
Plasing: Henriette Wessels
HOW TO MAKE A BACON-EGG-CHEESE BRUNCH RING
Flaky Pillsbury® dough is the base for this cheesy egg dish that looks impressive but is a cinch to make.
Step 1
Unroll the crescent dough; separate into 8 triangles. On a parchment paper-lined baking sheet, arrange the triangles in a star shape, with short ends meeting in the center and slightly overlapping. (Leave a 4-inch circle open in the center.) Lay 1 bacon strip lengthwise down the center of each triangle.
Step 2
Sprinkle the widest part of the triangles with 1/3 cup of the cheese. Top with the egg mixture; sprinkle with another 1/3 cup of the cheese.
Step 3
Pull the points of triangles over the eggs and cheese. Tuck the dough under to form a ring (the filling will still be visible).
Brush the dough with milk and sprinkle with remaining cheese, then bake the ring according the recipe directions—and enjoy!
Step 1
Unroll the crescent dough; separate into 8 triangles. On a parchment paper-lined baking sheet, arrange the triangles in a star shape, with short ends meeting in the center and slightly overlapping. (Leave a 4-inch circle open in the center.) Lay 1 bacon strip lengthwise down the center of each triangle.
Step 2
Sprinkle the widest part of the triangles with 1/3 cup of the cheese. Top with the egg mixture; sprinkle with another 1/3 cup of the cheese.
Step 3
Pull the points of triangles over the eggs and cheese. Tuck the dough under to form a ring (the filling will still be visible).
Brush the dough with milk and sprinkle with remaining cheese, then bake the ring according the recipe directions—and enjoy!
CHEESE & BACON ROLLS
PIZZA OR BREAD DOUGH
Bacon (you can use pepperoni, ham, etc.)
Cheese (You can use mozzarella, swiss, cheddar, provolone, etc.)
Roll out one of the pizza dough to a rectangular shape. Spread cheese and bacon on top of the dough.
Now roll out the other round of pizza dough and lay it on top of the other to sandwich the bacon and cheese.
Now roll up both rounds into one long tube. Slice an inch from the end of the tube for your bacon and cheese swirl.
Continue slicing until your tube’s finished.
Add some extra cheese on top of your swirls.
Bake at 350°F (180°C)for about 20 minutes or until golden brown.
Bron: Lessons Learnt
Plasing: Henriette Wessels
Bacon (you can use pepperoni, ham, etc.)
Cheese (You can use mozzarella, swiss, cheddar, provolone, etc.)
Roll out one of the pizza dough to a rectangular shape. Spread cheese and bacon on top of the dough.
Now roll out the other round of pizza dough and lay it on top of the other to sandwich the bacon and cheese.
Now roll up both rounds into one long tube. Slice an inch from the end of the tube for your bacon and cheese swirl.
Continue slicing until your tube’s finished.
Add some extra cheese on top of your swirls.
Bake at 350°F (180°C)for about 20 minutes or until golden brown.
Bron: Lessons Learnt
Plasing: Henriette Wessels
FLOWER-CHEESE STUFFED BREAD
Savory treat with a lovely presentation
Ingredients
Instructions
In a bowl whisk the egg with milk, water, sugar, butter and yeast.
Set aside
In another bowl sift the flour with the salt and the cardamom .
Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
Place it in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
(If you are tight on time you can heat your oven to 200 C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
Turn the dough out onto a lightly floured surface
Roll into a rectangle
Spread cheese stuffing leaving 1 inch (2.5cm) margin all around
Roll the dough from the long side into a tube form
Join both ends of the tube and pinch the dough together
Using a scissor or a knife make cuts that go 2/3 of the way through the dough
Turn the slices 90 degrees so that cut part faces upward
Using a brush, brush the dough with milk allow to rest for 15 minutes during which you would heat your oven to 270C (500F) (rack in the middle)
Bake for 5 minutes on 270C (500F) then lower the temperature to 200 C (400 F) and cook for 15-20 more minutes (ovens do differ greatly, so the time may differ..what you want is to bake it until the under side is golden brown) turn on the broiler for a couple of minutes until it is golden brown on top
Ingredients
- 1/4 cup (60 ml) warm water
- 3/4 cup warm milk
- 1 egg
- 1/4 cup (57 gram) butter, softened
- 1/4 cup (50 gram) white sugar
- 1/2 teaspoon (2 grams)salt
- 3 1/4 tp 3 1/2 cups ( 416-448 gram) all-purpose flour
- 2 teaspoons (8 grams) dry yeast
- 1/4 teaspoon (1 gram)cardamom optional
- For topping
- 1/4 cup (60ml) of milk
- 1 tablespoon (14 gm)sugar
- 1 cup (80 grams) akkawi cheese shredded (you can use any firm salty cheese)
- 5 springs parsley or mint
Instructions
In a bowl whisk the egg with milk, water, sugar, butter and yeast.
Set aside
In another bowl sift the flour with the salt and the cardamom .
Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
Place it in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
(If you are tight on time you can heat your oven to 200 C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
Turn the dough out onto a lightly floured surface
Roll into a rectangle
Spread cheese stuffing leaving 1 inch (2.5cm) margin all around
Roll the dough from the long side into a tube form
Join both ends of the tube and pinch the dough together
Using a scissor or a knife make cuts that go 2/3 of the way through the dough
Turn the slices 90 degrees so that cut part faces upward
Using a brush, brush the dough with milk allow to rest for 15 minutes during which you would heat your oven to 270C (500F) (rack in the middle)
Bake for 5 minutes on 270C (500F) then lower the temperature to 200 C (400 F) and cook for 15-20 more minutes (ovens do differ greatly, so the time may differ..what you want is to bake it until the under side is golden brown) turn on the broiler for a couple of minutes until it is golden brown on top
EASY CHEESY BREADSTICKS
1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not seperate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not seperate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce
PULL APART CHEESY GARLIC KNOTS
Yield: 1 very large loaf
Ingredients:
yeast - 2 tsp active dry, or 25 g fresh
sugar - 1/2 tsp
water - 1 1/3 cups, lukewarm
all purpose flour - 3 1/2 cups
salt - 2 tsp
olive oil - 2 tbsp
butter - 1/4 cup, melted
parsley - 1 tbsp, dried
garlic - 3 cloves, pressed
parmesan cheese - 1/4 cup
mozzarella - 1/2 cup, shredded
Instructions:
Dissolve the sugar and yeast in the water, and let sit until foamy, about 5 minutes.
In a large bowl, stir together the flour and the salt, then stir in the yeast mixture and olive oil and combine well.
Turn out onto a floured surface and knead for about 6 - 8 minutes, until smooth and elastic.
Form the dough into a ball, and return it to the large bowl, drizzle a little olive oil over it, roll it around to coat well, then cover with a towel and allow to rise in a warm place until doubled in size - about an hour.
Mix the melted butter, parsley and garlic in a small bowl and set aside.
In another small bowl mix together the cheeses and set aside.
Punch the dough down and separate into small, golf ball sized balls - you should end up with about 20 balls.
Roll each ball into a rope and tie into a knot.
Dip each knot into the melted butter mixture and place half of them on the bottom of a spring form pan, not quite touching. Sprinkle half of the cheese mixture over them, then stack the remaining knots on top and sprinkle on the rest of the cheese.
Cover the pan with a towel and allow to rise again, this time about 30 minutes.
Heat the oven to 350 F (175 C) and bake for about 35 - 40 minutes, or until golden brown.
Ingredients:
yeast - 2 tsp active dry, or 25 g fresh
sugar - 1/2 tsp
water - 1 1/3 cups, lukewarm
all purpose flour - 3 1/2 cups
salt - 2 tsp
olive oil - 2 tbsp
butter - 1/4 cup, melted
parsley - 1 tbsp, dried
garlic - 3 cloves, pressed
parmesan cheese - 1/4 cup
mozzarella - 1/2 cup, shredded
Instructions:
Dissolve the sugar and yeast in the water, and let sit until foamy, about 5 minutes.
In a large bowl, stir together the flour and the salt, then stir in the yeast mixture and olive oil and combine well.
Turn out onto a floured surface and knead for about 6 - 8 minutes, until smooth and elastic.
Form the dough into a ball, and return it to the large bowl, drizzle a little olive oil over it, roll it around to coat well, then cover with a towel and allow to rise in a warm place until doubled in size - about an hour.
Mix the melted butter, parsley and garlic in a small bowl and set aside.
In another small bowl mix together the cheeses and set aside.
Punch the dough down and separate into small, golf ball sized balls - you should end up with about 20 balls.
Roll each ball into a rope and tie into a knot.
Dip each knot into the melted butter mixture and place half of them on the bottom of a spring form pan, not quite touching. Sprinkle half of the cheese mixture over them, then stack the remaining knots on top and sprinkle on the rest of the cheese.
Cover the pan with a towel and allow to rise again, this time about 30 minutes.
Heat the oven to 350 F (175 C) and bake for about 35 - 40 minutes, or until golden brown.
CHEESY HAM BISCUIT PULL APARTS
1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I used the buttery flavor).
1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic
Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.
Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.
Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.
1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic
Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.
Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.
Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.
PUFF PASTRY STRIPS-CHEESE-PROSCIUTTO/HAM
: Slice woolies puff pastry into 4cm x 15cm strips, lay thin slices of Healey’s Farmhouse Cheddar the length of the strips and fold over.
Twist the strips to form cheese straws, egg wash and bake at 180 for 8-10 minutes.
Dress with prosciutto .
WATERTAND RESEPTE VIR OUD EN JONK
Twist the strips to form cheese straws, egg wash and bake at 180 for 8-10 minutes.
Dress with prosciutto .
WATERTAND RESEPTE VIR OUD EN JONK
SAVOURY MUFFINS:
BUTTERNUT SQUASH AND FETA MUFFINS
Makes about 14 muffins
Adapted from The Flour Sack
• 2 cup
s white whole wheat flour (or all-purpose)
• 4 tsp baking powder
• 3/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 eggs
• 1 cup whole milk (I used 1 1/2 cups skim and 1/2 cup half and half)
• 1/2 cup olive oil (optional)
• 2 tsp whole grain mustard
• 3/4 cup Parmesan cheese, shredded
• 2/3 cup crumbled Feta
• 1 large handful arugula, chopped
• 2 cups roasted cubed butternut squash
• 2 Tbsp parsley, chopped
Preheat oven to 400°F. Grease muffin tin with cooking spray and set aside.
In a large bowl, whisk together flour, baking powder, salt and pepper.
In a separate bowl, whisk together eggs, milk, oil (if using), and mustard. Whisk together the dry and wet ingredients. Gently fold in the cheeses, arugula, butternut squash and parsley.
Scoop batter into muffin tin. Bake for 15-20 minutes, until golden.
Bron: wordpress.com
JOEY KRUGER
Adapted from The Flour Sack
• 2 cup
s white whole wheat flour (or all-purpose)
• 4 tsp baking powder
• 3/4 tsp salt
• 1/4 tsp freshly ground pepper
• 2 eggs
• 1 cup whole milk (I used 1 1/2 cups skim and 1/2 cup half and half)
• 1/2 cup olive oil (optional)
• 2 tsp whole grain mustard
• 3/4 cup Parmesan cheese, shredded
• 2/3 cup crumbled Feta
• 1 large handful arugula, chopped
• 2 cups roasted cubed butternut squash
• 2 Tbsp parsley, chopped
Preheat oven to 400°F. Grease muffin tin with cooking spray and set aside.
In a large bowl, whisk together flour, baking powder, salt and pepper.
In a separate bowl, whisk together eggs, milk, oil (if using), and mustard. Whisk together the dry and wet ingredients. Gently fold in the cheeses, arugula, butternut squash and parsley.
Scoop batter into muffin tin. Bake for 15-20 minutes, until golden.
Bron: wordpress.com
JOEY KRUGER
MIELIE-PAP MUFFINS
Good with your braai
Ingredients:
2 cups maize meal
4 cups water...
1 tsp salt
3 tbsp olive oil or butter
2 eggs
2 hands full cheese, grated
4 tbsp chopped fresh herbs, or 1 tbsp dry herbs
1 tsp red pepper
1 tsp paprika
1 cup whole corn
6 sundried tomatoes, chopped
12 cherry tomatoes, halved
Method:
Preheat the oven to 200°C/390°F.
Make the pap. Bring the water to a boil and add salt. Add the maize meal and stir until it thickens. Lower the temperature and allow to simmer for 10 minutes. Remove from heat and let it cool.
Mix the rest of the ingredients and add the cold pap.
Fill the greased muffin pan with the mixture and bake for ± 20 minutes.
TIP: The muffins are a great idea for left-over pap. Add grilled bacon, left-over boerewors or biltong to the recipe.
Makes 6 big muffins or 12 small muffins.
Thanks to Charmaigne Evert Chrisandra Bosman Grobbelaar
Geplaas:Zelda Papenfus
BRON: Album: Recipes For Disaster !/WATERTAND RESEPTE VIR OUD EN JONK
Ingredients:
2 cups maize meal
4 cups water...
1 tsp salt
3 tbsp olive oil or butter
2 eggs
2 hands full cheese, grated
4 tbsp chopped fresh herbs, or 1 tbsp dry herbs
1 tsp red pepper
1 tsp paprika
1 cup whole corn
6 sundried tomatoes, chopped
12 cherry tomatoes, halved
Method:
Preheat the oven to 200°C/390°F.
Make the pap. Bring the water to a boil and add salt. Add the maize meal and stir until it thickens. Lower the temperature and allow to simmer for 10 minutes. Remove from heat and let it cool.
Mix the rest of the ingredients and add the cold pap.
Fill the greased muffin pan with the mixture and bake for ± 20 minutes.
TIP: The muffins are a great idea for left-over pap. Add grilled bacon, left-over boerewors or biltong to the recipe.
Makes 6 big muffins or 12 small muffins.
Thanks to Charmaigne Evert Chrisandra Bosman Grobbelaar
Geplaas:Zelda Papenfus
BRON: Album: Recipes For Disaster !/WATERTAND RESEPTE VIR OUD EN JONK
FINGER FOOD PIZZA MUFFINS
Ingredients
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (optional)
pinch of red pepper flakes (optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce
Instructions
Preheat the oven to 180 degrees. Grease a 24-cup mini-muffin pan.
In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg.
Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Bron: what2cook
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (optional)
pinch of red pepper flakes (optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce
Instructions
Preheat the oven to 180 degrees. Grease a 24-cup mini-muffin pan.
In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg.
Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Bron: what2cook
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
SAVOURY MUFFINS
SAVOURY MUFFINS
1 1/2 cups self-raising flour
2 cups grated tasty cheese
100g viennas/salami, chopped
1 zucchini, grated
1/4 cup thinly sliced chives
3/4 cup milk
1 egg
1/4 cup fruit chutney
METHOD:
Preheat oven to 190°C. Grease a 6 x 3/4-cup capacity Texas muffin pan. Line bases of holes with baking paper.
Sift flour into a large bowl. Add cheese, viennas/salami, zucchini and chives. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.
Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature
Source: Taste
Plasing : Sue van Wyk/ WATERTAND RESEPTE VIR OUD EN JONK
1 1/2 cups self-raising flour
2 cups grated tasty cheese
100g viennas/salami, chopped
1 zucchini, grated
1/4 cup thinly sliced chives
3/4 cup milk
1 egg
1/4 cup fruit chutney
METHOD:
Preheat oven to 190°C. Grease a 6 x 3/4-cup capacity Texas muffin pan. Line bases of holes with baking paper.
Sift flour into a large bowl. Add cheese, viennas/salami, zucchini and chives. Whisk milk, egg and chutney in a jug until well combined. Make a well in centre of dry ingredients. Pour in milk mixture. Using a large metal spoon, gently mix until just combined. Spoon into muffin holes.
Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 3 minutes. Turn onto a wire rack to cool. Store in an airtight container at room temperature
Source: Taste
Plasing : Sue van Wyk/ WATERTAND RESEPTE VIR OUD EN JONK
SAVOURY MUFFINS
SAVOURY MUFFINS
1 onion, finely sliced
2 rashers bacon, finely sliced
1 medium sized potato, grated
200g self raising flour
100g grated cheese
1 teaspoon baking powder
1 egg
75ml milk
METHOD:
In a pan, cook off the onion and bacon until onion has softened and bacon has coloured. Mix in the grated potato, season with freshly grated salt and pepper and then set aside to cool.
Sift the flour and baking powder into a bowl, add the cooled onion/bacon/potato mix and stir well. Add the grated cheese and mix again - using a fork helps you separate any clumps that form.
Beat the egg and milk in a small bowl, then add to the dry ingredients. Stir it through until it's just mixed - you don't want to overwork the mix or it will toughen.
Grease and flour your muffin tins and spoon in the mix, just below the level of the rim.
Cook in a preheated moderate oven 180°C/350°F for about 15-20 minutes depending on the size you've made.
Bron: Haalo
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
1 onion, finely sliced
2 rashers bacon, finely sliced
1 medium sized potato, grated
200g self raising flour
100g grated cheese
1 teaspoon baking powder
1 egg
75ml milk
METHOD:
In a pan, cook off the onion and bacon until onion has softened and bacon has coloured. Mix in the grated potato, season with freshly grated salt and pepper and then set aside to cool.
Sift the flour and baking powder into a bowl, add the cooled onion/bacon/potato mix and stir well. Add the grated cheese and mix again - using a fork helps you separate any clumps that form.
Beat the egg and milk in a small bowl, then add to the dry ingredients. Stir it through until it's just mixed - you don't want to overwork the mix or it will toughen.
Grease and flour your muffin tins and spoon in the mix, just below the level of the rim.
Cook in a preheated moderate oven 180°C/350°F for about 15-20 minutes depending on the size you've made.
Bron: Haalo
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
TV MUFFINS
Serves : 6-12
Ingredients
3 large eggs
125 ml (½ cup) milk
65 ml oil (¼ cup)
200 ml (4/5 cup) cake flour
10 ml (2 t) baking powder
Pinch salt
2 hard boiled eggs, peeled and mashed with a fork (The perfect boiled egg)
300 g (1 can) corned beef, separated with a fork
250 ml (1 cup) cheddar cheese, grated
1 small onion, grated
Pinch cayenne pepper
METHOD:
Preheat oven to 200ºC.
Mix the egg, milk and oil together.
Sift the cake flour, baking powder and salt together and stir in the milk mixture. Mix well.
Divide and spoon the mixture amongst 6 large or 12 medium-sized greased muffin pans.
Mix the hard boiled eggs, corned beef, cheese, onion and cayenne pepper together.
Spoon tablespoon full of the mixture onto the batter in the muffin pans and bake for 15-20 minutes.
Serve muffins hot or cold.
Bron: SAPA
Plasing: Henriette Wessels
Ingredients
3 large eggs
125 ml (½ cup) milk
65 ml oil (¼ cup)
200 ml (4/5 cup) cake flour
10 ml (2 t) baking powder
Pinch salt
2 hard boiled eggs, peeled and mashed with a fork (The perfect boiled egg)
300 g (1 can) corned beef, separated with a fork
250 ml (1 cup) cheddar cheese, grated
1 small onion, grated
Pinch cayenne pepper
METHOD:
Preheat oven to 200ºC.
Mix the egg, milk and oil together.
Sift the cake flour, baking powder and salt together and stir in the milk mixture. Mix well.
Divide and spoon the mixture amongst 6 large or 12 medium-sized greased muffin pans.
Mix the hard boiled eggs, corned beef, cheese, onion and cayenne pepper together.
Spoon tablespoon full of the mixture onto the batter in the muffin pans and bake for 15-20 minutes.
Serve muffins hot or cold.
Bron: SAPA
Plasing: Henriette Wessels
VETKOEK:
PETRA"S NO KNEAD BREAD TURNED INTO VERKOEK
Hier word PETRA SE GEEN KNIE BROODJIE wat op ons blog is onder brood) gebruik vir vetkoek en onder maalvleis op die blog gaan jul heerlike resepte vir die vulsel kry
NO KNEAD BREAD/VETKOEK
7 cups (1kg) of all Cake Flour
4 cups of warm water
2 teaspoons salt
10g yeast
Mix all the dry ingredients very well then add the water cup by cup stirring it in
as you go.
Work it a little to get all the dry ingredients blended in.
I covered the bowl with cling wrap and folded it all nicely in a warm towel/blanket and set aside for 1 hr to rise.
Meantime you could make a savoury curry mince and have it cooking and ready.
Add oil to a big pot and have it just heated enough before you open the dough mix. saves time trying to do it all at once.
Turn the heat up to fry testing the heat with a little dough it should bounce right up when it's warm enough.
You need to deep fry small hand full of dough you pinched off, pull and stretch it this way and that a little, drop it into hot oil and fry it until its just golden on one side before turning it over on the other side. Drain on a few sheets of paper towel.
Bron: Our Slice of Heaven
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
NO KNEAD BREAD/VETKOEK
7 cups (1kg) of all Cake Flour
4 cups of warm water
2 teaspoons salt
10g yeast
Mix all the dry ingredients very well then add the water cup by cup stirring it in
as you go.
Work it a little to get all the dry ingredients blended in.
I covered the bowl with cling wrap and folded it all nicely in a warm towel/blanket and set aside for 1 hr to rise.
Meantime you could make a savoury curry mince and have it cooking and ready.
Add oil to a big pot and have it just heated enough before you open the dough mix. saves time trying to do it all at once.
Turn the heat up to fry testing the heat with a little dough it should bounce right up when it's warm enough.
You need to deep fry small hand full of dough you pinched off, pull and stretch it this way and that a little, drop it into hot oil and fry it until its just golden on one side before turning it over on the other side. Drain on a few sheets of paper towel.
Bron: Our Slice of Heaven
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
VETKOEK & CURRIED MINCE
CURRIED MINCE
10ml oil
1 large onion, coarsely chopped
2 cloves garlic, crushed
500g mince, preferably lean beef or ostrich
3ml salt
45ml mild curry powder
25ml Mrs.H.S.Ball's chutney
7ml vinegar
30ml tomato purée
3ml Worcestershire sauce
150ml water
1 large cooked potato, peeled and cubed
salt and freshly ground black pepper
fresh coriander leaves for garnishing (optional)
VETKOEK
1kg cake flour
10g instant yeast
10ml salt
650ml lukewarm water (approximately)
1Litre oil for deep frying
METHOD:
CURRIED MINCE: Heat the oil in a large shallow saucepan and sauté the onion and garlic until fragrant and soft. Add the mince and brown well. Add the salt and curry powder and sauté; until fragrant.Add the Mrs.H.S.Ball's chutney, vinegar, tomato purée, Worcestershire sauce and water and stir well. Cover partially and simmer for about 30 minutes or until the sauce has thickened. Stir occasionally. Add the potato and peas, stir gently and simmer until heated through. Season to taste and keep warm.
VETKOEK: Sift the flour in a large mixing bowl and add the yeast and salt. Mix well. Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to your hands. Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling. Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.
Bron: Mrs Balls Chutney
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
10ml oil
1 large onion, coarsely chopped
2 cloves garlic, crushed
500g mince, preferably lean beef or ostrich
3ml salt
45ml mild curry powder
25ml Mrs.H.S.Ball's chutney
7ml vinegar
30ml tomato purée
3ml Worcestershire sauce
150ml water
1 large cooked potato, peeled and cubed
salt and freshly ground black pepper
fresh coriander leaves for garnishing (optional)
VETKOEK
1kg cake flour
10g instant yeast
10ml salt
650ml lukewarm water (approximately)
1Litre oil for deep frying
METHOD:
CURRIED MINCE: Heat the oil in a large shallow saucepan and sauté the onion and garlic until fragrant and soft. Add the mince and brown well. Add the salt and curry powder and sauté; until fragrant.Add the Mrs.H.S.Ball's chutney, vinegar, tomato purée, Worcestershire sauce and water and stir well. Cover partially and simmer for about 30 minutes or until the sauce has thickened. Stir occasionally. Add the potato and peas, stir gently and simmer until heated through. Season to taste and keep warm.
VETKOEK: Sift the flour in a large mixing bowl and add the yeast and salt. Mix well. Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to your hands. Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling. Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.
Bron: Mrs Balls Chutney
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BUNS AND OTHERS WITH FILLINGS:
VEGETABALE BUNS
VEGETABALE BUNS
I tend to roll out each individual bun, however if you want to save time then maybe you can roll out a big sheet and then cut out 4 inch round discs.
INGREDIENTS:
PASTRY
2 1/2 cups Self-rising Flour
1/4 cup lukewarm water
1/4 teaspoon dry yeast
1 teaspoon sugar
3/4 cup boiling milk
2 tablespoons butter or margarine
1 teaspoon salt
FILLING:
2 tablespoons sunflower oil
3 small onions diced
3 large potatoes diced into 1cm cubes
2 large carrots diced into 1cm cubes
1/2 cup each of frozen peas & sweet corn
2 teaspoons salt
1/2 teaspoon each chilli powder, graham masala & clove powder
1/4 teaspoon turmeric powder
1 tablespoon lemon juice
1 cup water
METHOD:
In a large bowl make a well in the flour, mix the yeast & sugar in warm water, heat the milk and add the salt and butter.
Pour the yeast mix into the flour well first and then the milk mixture, make a soft dough knead a little and leave it to rise in a warm place covered with a wet tea towel.
Chop the vegetables, heat the oil on medium heat in a large non-stick pan (I use my cast iron casserole pot and it cooks the vegetables wonderfully).
Place the onions and cook until the turn slightly brown, add the remaining vegetables, spices and lemon juice.
Mix well and add the water, cover and cook , occasional stirring to ensure that the vegetables do not start to burn or stick to the bottom.
You may need to add more water, cook until the vegetables are tender, keep aside.
Divide the dough into small golf ball sized pieces, roll on to a flat surface to 4 inch diameter and fill with a table spoon of the filling.
Cover with the dough, by pinching the ends to the centre, twist and remove any excess dough.
Try not to let any air into the buns as you close it, make into small balls and place on a greased baking tray with the closed side down.
Do the same with the remaining buns.
Place in a pre-heated oven 180 °C for 20 to 25 minutes or until the top is golden brown.
Once done remove from the oven and leave to cool for 5 minutes, before serving with sauces of your choice.
I tend to roll out each individual bun, however if you want to save time then maybe you can roll out a big sheet and then cut out 4 inch round discs.
INGREDIENTS:
PASTRY
2 1/2 cups Self-rising Flour
1/4 cup lukewarm water
1/4 teaspoon dry yeast
1 teaspoon sugar
3/4 cup boiling milk
2 tablespoons butter or margarine
1 teaspoon salt
FILLING:
2 tablespoons sunflower oil
3 small onions diced
3 large potatoes diced into 1cm cubes
2 large carrots diced into 1cm cubes
1/2 cup each of frozen peas & sweet corn
2 teaspoons salt
1/2 teaspoon each chilli powder, graham masala & clove powder
1/4 teaspoon turmeric powder
1 tablespoon lemon juice
1 cup water
METHOD:
In a large bowl make a well in the flour, mix the yeast & sugar in warm water, heat the milk and add the salt and butter.
Pour the yeast mix into the flour well first and then the milk mixture, make a soft dough knead a little and leave it to rise in a warm place covered with a wet tea towel.
Chop the vegetables, heat the oil on medium heat in a large non-stick pan (I use my cast iron casserole pot and it cooks the vegetables wonderfully).
Place the onions and cook until the turn slightly brown, add the remaining vegetables, spices and lemon juice.
Mix well and add the water, cover and cook , occasional stirring to ensure that the vegetables do not start to burn or stick to the bottom.
You may need to add more water, cook until the vegetables are tender, keep aside.
Divide the dough into small golf ball sized pieces, roll on to a flat surface to 4 inch diameter and fill with a table spoon of the filling.
Cover with the dough, by pinching the ends to the centre, twist and remove any excess dough.
Try not to let any air into the buns as you close it, make into small balls and place on a greased baking tray with the closed side down.
Do the same with the remaining buns.
Place in a pre-heated oven 180 °C for 20 to 25 minutes or until the top is golden brown.
Once done remove from the oven and leave to cool for 5 minutes, before serving with sauces of your choice.