First posted: Nov 24, 2015

Rosemary Stokbroed



Cooks in:        Serves:12

  • 500g plain flour
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1 tsp dried rosemary
  • 1 garlic clove, grated
  • 2 Tbsp olive oil
  • 7g instant yeast
  • 300ml luke warm water

What to do

1. Mix all the ingredients together except the water, and then slowly add in the water until the mixture comes together in a soft dough.
This can be done by hand or in a food processor or stand mixer with dough hook attached.

2. Knead the dough on a lightly floured surface for 5-10 minutes or until it is smooth and elastic. Cover with a damp cloth of cling film and leave to rest for 10 minutes.

3. 'Knock back' the dough, divide it into about 18 equal portions and shape into golf-ball sized rolls. Leave to rise, covered, on a lightly greased baking tray for about 40 minutes, or until they have doubled in size.

4. Cook on a braai-bbq grid, or attached to the end of a stick, over medium hot coals until golden and just cooked through, about 15-20 minutes.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Le├ža.

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