By chef Stephen Fraser of Lanzerac Hotel & Spa
2t instant yeast
300g plain flour
2T sunflower oil
180-200ml warm water
4T apricot glaze
1 medium onion, peeled and finely sliced
120g Huguenot cheese (Mountain cheese, Asiago or mature Cheddar)
120g Gouda cheese (Monterey Jack or Swiss cheese)
2 fresh tomatoes, sliced
braai or BBQ salt
- Mix the yeast and sugar together in a small cup with a small amount of warm water and stir. The mixture should foam after a minute or two.
- In a separate bowl, mix the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together to form a dough, add the yeast and sugar and mix well.
- Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly-greased plastic bag or in a lightly-greased bowl covered with a damp cloth and allow to rise for about an hour, or until it has doubled in volume.
- Divide the dough into 8 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.
- Place rolls on a hot braai grid over medium to low coals. You can lightly grease the grid if you wish. Cook for about 8-10 minutes.
- Turn the roosterkoek-rolls over and cook for another 8-10 minutes or until done. They are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire.
- Split open and butter, spoon over the apricot glaze, followed by the sliced onion, then add the two types of cheese. Add the tomato and season with salt.
- Fold closed and return to low heat on the coals and heat until the cheese has melted.