Campfire Roosterkoek

Herman’s Camp Kitchen • On the Grill

Roosterkoek are traditional South African bread rolls cooked directly on a grid over glowing coals. Their lightly charred crust and soft centre make them ideal for a braai or camping meal.

Ingredients

For the dough

• 500 g bread flour or cake wheat flour, plus extra for dusting
• 10 g instant dry yeast
• 10 ml sugar
• 7.5 ml fine salt

For mixing and serving

• 300-325 ml lukewarm water
• 30 ml cooking oil or melted butter
• Soft butter, jam or grated cheese, for serving (optional)

Method

1. Mix the dough. Combine the flour, yeast and sugar in a large bowl. Add the salt and mix until it is evenly distributed. Add 300 ml lukewarm water and the oil. Mix to a soft dough, adding the remaining water a little at a time if needed.
2. Knead and let it rise. Knead on a lightly floured surface for 8-10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover and leave in a warm place for 45-60 minutes, or until doubled in size.
3. Shape the rolls and prepare the coals. Knock back the dough and divide it into 8 equal pieces. Shape into balls, flatten to about 2 cm thick and dust lightly with flour. Cover and rest for 20-30 minutes. Meanwhile, let the fire burn down to an even bed of medium-low coals with no high flames.
4. Cook on the grill. Place the rolls on a clean grid about 20-25 cm above the coals. Cook for 18-22 minutes, turning every 2-3 minutes and moving any roll that browns too quickly. They are ready when evenly browned, firm at the sides and hollow when tapped. The centre should contain no wet dough.
5. Rest and serve. Remove from the heat and rest on a clean cloth or rack for 5 minutes. Split while warm and serve with butter, jam, cheese or your chosen braai accompaniment.

Cook’s Check

• The roosterkoek should be golden brown with deep grill marks, feel light for their size and sound hollow when tapped.
• If the centre is still doughy, move the rolls to a cooler part of the grid and cook them longer.

Tips for Perfect Roosterkoek

• Keep a cooler zone on one side of the fire for rolls that colour too quickly.
• Add the last 25 ml water only if the dough feels dry; the dough should be soft and slightly tacky.
• Shape every roll to the same thickness so they finish cooking together.
• Rest the cooked rolls for 5 minutes before splitting them so the crumb can settle.

Make It Your Own

• Cheese and chive: Mix 100 g grated mature cheddar and 15 ml chopped chives into the dough.
• Garlic butter: Brush the hot rolls with melted butter mixed with crushed garlic and parsley.
• Wholewheat: Replace up to 125 g white flour with wholewheat flour and add a little extra water if needed.
• Dairy free: Use cooking oil in the dough and serve with a dairy-free spread.

Serving Suggestions

Roosterkoek are a bread side rather than a complete meal. Serve them straight from the braai as part of a campsite breakfast, lunch or supper.

• Boerewors, sosaties or braaied chicken
• Potjiekos, stew or chakalaka
• Butter and apricot jam, cheese or biltong spread

Storage and Reheating

• Refrigerate: Cool completely and store in an airtight container for up to 3 days.
• Freeze: Wrap well and freeze for up to 2 months; thaw before reheating.
• Reheat: Wrap in foil and warm on the cooler side of the braai for 5-8 minutes, turning once.

Portion Guide