Roosterkoek is South Africa’s iconic braai bread — a soft, slightly smoky bread roll traditionally cooked over open coals rather than baked in an oven. The name literally translates to “grid cake” or “grill cake,” referring to the way these golden, pillowy rolls are toasted directly over the fire until they develop a crisp, charred exterior and a fluffy, steam-soft interior. No South African braai (barbecue) is complete without a batch of freshly grilled roosterkoek.
What makes roosterkoek so special is its versatility. Split one open while it’s still warm and stuff it with a slice of sharp cheese that melts instantly against the heat, add sweet green figs, and finish with a few strips of biltong for that unmistakable South African flavor combination. It’s the perfect balance of smoky, sweet, salty, and savory — a handheld snack that turns any braai into a full culinary experience.
This easy roosterkoek recipe requires just a handful of pantry staples — bread flour, cake flour, yeast, salt, sugar, and hot water — and comes together with minimal hands-on effort. Whether you’re hosting a weekend braai, need a quick side for a family gathering, or simply want to recreate a taste of home, this recipe yields about 15 soft, golden rolls that are best enjoyed fresh off the fire.
Enjoyed this story? We need your help.
Add Saffarazzi as a preferred source. You’ll see more of our stories on Google, and you’ll help us grow.
Ingredients
- 125g white bread flour or wholewheat or brown
- 125 cake flour
- 5ml salt
- 10g instant dry yeast
- 10ml sugar
- 10ml cooking oil or butter for greasing
For extra condiments (optional)
- 100 gram cheese of your choice
- 4 green figs or jam
- 50g biltong
Instructions
- Combine dry ingredients: In a large mixing bowl, combine the 125 grams white bread flour, 125 grams cake flour, 5 milliliters salt, 10 grams instant dry yeast, and 10 milliliters sugar. Mix well to distribute the yeast and salt evenly through the flour.
- Form the dough: Add the 155 milliliters hot water to the dry ingredients and mix until a stiff dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for at least 10 minutes, until smooth and elastic.
- First rise: Place the dough in a clean bowl and rub 15 milliliters cooking oil, for greasing over the top to prevent a dry crust from forming. Cover the bowl with plastic wrap and leave in a warm place until the dough has doubled in size.
- Shape the rolls: Knock back the risen dough and shape it into a long sausage. Cut into small, even pieces and roll each piece into a small round cake.
- Second rise: Arrange the shaped cakes on a floured tray, cover loosely, and let rise again in a warm place for about 15 minutes
- Grill over the coals: Place the roosterkoek on a grid over medium coals. Toss and turn regularly until golden brown and cooked through inside. Alternatively, cook on a griddle pan over medium heat, turning frequently, until done.
- Serve: Super delicious with butter added or serve with condiments.
- Prep
- 15 min
- Resting
- 1 hr 15 min
- Total
- 1 hr 30 min
- Serves
- 0 Multiple servings
Ingredients
For extra condiments (optional)
Method
Combine dry ingredients: In a large mixing bowl, combine the 125 grams white bread flour, 125 grams cake flour, 5 milliliters salt, 10 grams instant dry yeast, and 10 milliliters sugar. Mix well to distribute the yeast and salt evenly through the flour.
Form the dough: Add the 155 milliliters hot water to the dry ingredients and mix until a stiff dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for at least 10 minutes, until smooth and elastic.
First rise: Place the dough in a clean bowl and rub 15 milliliters cooking oil, for greasing over the top to prevent a dry crust from forming. Cover the bowl with plastic wrap and leave in a warm place until the dough has doubled in size.
Shape the rolls: Knock back the risen dough and shape it into a long sausage. Cut into small, even pieces and roll each piece into a small round cake.
Second rise: Arrange the shaped cakes on a floured tray, cover loosely, and let rise again in a warm place for about 15 minutes
Grill over the coals: Place the roosterkoek on a grid over medium coals. Toss and turn regularly until golden brown and cooked through inside. Alternatively, cook on a griddle pan over medium heat, turning frequently, until done.
Serve: Super delicious with butter added or serve with condiments.
