Rosemary Stokbroed
Total:
2 hr 5 min
(includes rising time)
Active:
1 hr 15 min
Yield:
12 servings
Level:
Intermediate
Total:
2 hr 5 min
(includes rising time)
Active:
1 hr 15 min
Yield:
12 servings
Level:
Intermediate
Total:
2 hr 5 min
(includes rising time)
Active:
1 hr 15 min
Yield:
12 servings
Level:
Intermediate

Ingredients

  • 500 grams (4 cups) all-purpose flour
  • 7 grams (2 1/4 teaspoons) instant yeast 
  • 2 tablespoons olive oil 
  • 1 tablespoon sugar 
  • 1 teaspoon dried rosemary 
  • 1 teaspoon salt 
  • 1 clove garlic, grated 
  • 300 milliliters (10 ounces) lukewarm water 

Directions

Mix together the flour, yeast, olive oil, sugar, rosemary, salt and garlic in a large bowl. Slowly mix in the water until the mixture comes together in a soft dough; mixing can be done by hand, in a food processor, or in a stand mixer with the dough hook attachment.

Knead the dough on a lightly floured work surface for 5 to 10 minutes, or until smooth and elastic. Cover with a damp cloth or plastic wrap, and leave to rest for 10 minutes.

'Knock back' the dough, then divide it into about 18 equal portions, and shape into golf-ball-size rolls. Leave to rise, covered, on a lightly greased baking sheet until doubled in size, about 40 minutes.

Roll into ropes, and then coil around the end of a stick. Cook over medium-hot coals or on a braai (grill) until golden and just cooked through, 15 to 20 minutes.

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