Parmesan & Rosemary Breadrolls

Last year our new young tenant, who had just moved into our granny flat, sent over a batch of bread dough, all beautifully pressed into rounds ready for us to braai (in thanks for borrowing half the equipment in my kitchen for his braai ).

He had bought the dough at our neighbourhood Spar, which makes really delicious white bread, and the roosterkoekies were wonderful, straight off the braai grid and eaten with lashings of butter.

Now for some odd reason, I’d never made bread like this on the fire, or even had them at someone else’s braai – we usually make a loaf in a cast iron pot. Well, these were just so quick and delicious, that I couldn’t wait to try make some myself.

I made my own bread dough, using my favourite recipe, with lots of tweaking to make a savoury bread to go with a braaied rump steak and salad. Here’s the recipe:

Rosemary & Parmesan Braai Bread Rolls

3 1/2 cups white flour

1 sachet instant yeast

5 mls salt

60 mls olive oil

30 mls sugar

3 sprigs of fresh rosemary

1/2 cup of finely grated parmesan cheese

+/- 500 mls luke warm water

Mix together the flour, salt and yeast.
Finely chop the rosemary leaves (I used a pair of scissors to snip them into the flour) and a stir into the flour along with the grated parmesan.
Stir in the sugar, add the oil, then add sufficient water to make a dough.
Turn out onto a floured surface and knead until smooth and springy, and no longer sticky – about 10-15 minutes, it’ll keep you warm!
Place the dough into an oiled dish, and allow to prove until roughly double in size (pour another glass of wine, and sit by the fire for a while)
When the dough is ready, knead again slightly, and flatten out to about 2.5 cm thick. Cut circles with a cookie cutter (like scones), or just roll into even sized balls of dough – don’t make them too big, they must cook through quickly. Flour the surface you are working on well, and also flour the tops of each roll.
Sit them on a bread board somewhere warm to rise again slightly – they will get sort of round and puffy
Place on the braai grid over coals, (not too hot), and turn frequently until they are done, and sound hollow when tapped.

They should have crisp, crunchy crusts, and soft fragrant insides – the smell of herbs and cheese while they are on the braai grid is just mouth-watering, YUM.

Serve with lots of butter, and enjoy!!

It was a perfect braai and I was very happy – you know me, people – I like to braai

These work just as well with bought dough – these are the ones from our tenant:

This is now my favourite method of making bread when we are camping – when there are just the two of us, I make up a batch, place half in the fridge, and bake the other half as rolls for lunch – nothing better than fresh hot bread-rolls straight off the fire!

I am entering this recipe for the Cooksister! ‘Braai, the Beloved Country’ braai recipe round-up.

15 responses to “Parmesan & Rosemary Breadrolls”

Pingback: Smoked Sausage Salad Platter | Fired Up Cooking SA
Karla | October 18, 2011 at 10:54 am | Reply

Hi Linda I’m the food writer for Beeld and want to ask if I can use this bread recipe in our outdoor supplement (Buite). I will give you full credit of course and refer people to your blog. Please let me know if this will be OK.
Kind regards
Karla Janse van Vuuren (karla.jvanvuuren@media24.com)

LikeLike
- Fired Up Cooking SA | October 18, 2011 at 5:30 pm | Reply
  
  Yes of course, you can! I’d be delighted, thank you, Karla 😀
  
  LikeLike
Tandy | September 28, 2011 at 8:05 am | Reply

I keep bread dough in my fridge so we can just have enough rolls for the two of us – I like the flavour combinations of these 🙂

LikeLike
- Fired Up Cooking SA | September 28, 2011 at 9:08 am | Reply
  
  I’m trying to learn to do clever things like that, now that there are 3 of us, and often only the 2 of us at home! This flavour combination did work really well 🙂
  
  LikeLike
pinkpolkadotfood | September 26, 2011 at 11:10 pm | Reply

It sounds wonderful!!

LikeLike
- Fired Up Cooking SA | September 27, 2011 at 12:45 pm | Reply
  
  Thank you!! 🙂
  
  LikeLike
niasunset | September 23, 2011 at 9:28 pm | Reply

These are so lovely and should be so delicious too! Thank you, this made me hungry, even I had my dinner a few minutes ago. Nice to meet you, with my love, nia

LikeLike
- Fired Up Cooking SA | September 24, 2011 at 6:07 pm | Reply
  
  Hello Niasunset, thank you for stopping by and for the for the lovely comment, it’s great to meet you to!! 🙂
  
  LikeLike
chicaandaluza | September 23, 2011 at 10:54 am | Reply

These look lovely – so light and fluffy in the middle and that lovely melting butter. Mmmm!

LikeLike
- Fired Up Cooking SA | September 23, 2011 at 2:11 pm | Reply
  
  They did come out so well, and I really feel like making a batch right now! Have a good weekend, Chica 🙂
  
  LikeLike
Sharon (Shaz) | September 23, 2011 at 9:59 am | Reply

I love this version of ‘braai broodjies’ – we actually made some on the weekend (just plain) but with lashings of butter and syrup! Looking forward to braaiing on the weekend!!
Have a good one!! xxxx (and Big hugs from Jessica)

LikeLike
- Fired Up Cooking SA | September 23, 2011 at 2:10 pm | Reply
  
  Oh that sounds good – syrup on a hot braai-broodjie – perfect! Have a wonderful weekend, Shaz and big hugs to tiny Jessica too, mwha!!
  
  LikeLike
Sue Gill Green | September 23, 2011 at 9:24 am | Reply

Such a good idea, I think I must have a go at these. Have a good braai day tomorrow.

LikeLike
- Fired Up Cooking SA | September 23, 2011 at 2:09 pm | Reply
  
  You’ll be pleased you did! Have a good braai day too, Sue, lets hope the weather improves 🙂
  
  LikeLike