Recipes
South Africa

Herbed Roosterkoek

Braai-grilled herb bread rolls — crispy outside, fluffy inside, infused with garden herbs.

Ingredients

  • 4 cups flour
  • 2 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • 1½ cups warm water
  • 2 tbsp oil
  • 2 tbsp chopped herbs (rosemary, thyme, basil, or chives)

Method

  1. 1

    Mix flour, yeast, salt, sugar, herbs, oil, and warm water. Knead for 5–10 minutes. Rise 1 hour.

  2. 2

    Form into balls or rectangles. Rest 10 minutes.

  3. 3

    Place on medium coals. Cook slowly, rotating often, until puffed and golden.

  4. 4

    Brush with melted herb butter or garlic butter.

Swaps & variations

  • Add cheese cubes
  • Add garlic butter to the dough
  • Add chopped olives
  • Brush with herb oil before serving

Storing & freezing

Freeze dough balls (before braaing) for 1–2 months. Cooked roosterkoek keeps 2–3 days.

Grow it yourself

  • Wheat: Thrives in cooler months with low humidity; harvest when heads turn golden
  • Rosemary & Thyme: Prefer dry hot conditions; drought-tolerant
  • Basil: Needs warmth, rich soil, and regular water
  • Chives: Grow year-round in pots or garden beds
  • Garlic: Plant in winter; harvest when tops brown
  • Plant basil with tomatoes to deter flies
  • Rosemary deters cabbage moths naturally
  • Use neem or soapy water spray for aphids on herbs
  • Mulch herbs to suppress weeds
  • Herbs: Harvest in the morning for strongest essential oils; snip regularly to encourage bushy growth

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