Roosterkoek — bread rolls over coals
Yeasted rolls with a grilled crust, cooked directly on a barbecue grate.
Active time37 min
Cooking12 min
Total2 hResting : 1 h 15 min
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Ingredients
- 180 ml water
- 300 g wheat flour
- 1 tsp sunflower oil
- 2 tsp instant dried yeast
- 1 tsp salt
- 1 tbsp sugar
Preparation
Mix the flour, yeast, salt and sugar. Add the oil and lukewarm water and knead to a supple but firm dough. Cover with a damp towel and prove for about 45 min until doubled in volume.
180 ml water300 g wheat flour1 tsp sunflower oil2 tsp instant dried yeast1 tsp salt1 tbsp sugar- mixing bowl
- clean kitchen towel
Divide into evenly sized rolls and flatten slightly. Place on baking paper, cover and prove for 15 min. Prepare even coals without flames and a clean grate. The dough must be firm enough not to droop through the bars.
- baking paper
- clean kitchen towel
- barbecue with grill
Place the rolls on the grate over moderate heat. Cook for about 12 min, turning and cooking the sides too. They should be golden and sound hollow when tapped. Wrap in a clean towel and rest for 10 min before serving.
- barbecue with grill
- tongs
- clean kitchen towel
Allergens
- Gluten