Ingredients
Main Ingredients
How To Make Roosterkoek – Griddled Bread Rolls the Master Chef Way
Serving Suggestions and Variations
Traditional ways: Serve alongside braai meat, use as a burger bun, or simply enjoy with butter.
Modern twists:
- Fusion: Add chopped herbs to the dough
- Low-carb: Top with grated cheese before grilling
- Extra veg: Use for mini sliders
- Spice level: Add chilli flakes to the dough
Master Tips for Success
- Grid must be hot: A cold grid sticks – heat it well before placing the dough.
- Don't press down: Don't press down with a spatula – it squashes the fluffiness.
- Flour your hands: The dough is sticky – keep your hands floured when shaping.
- Make-ahead: Roosterkoek are best eaten fresh, but can be toasted the next day.
The Heritage of Roosterkoek – Griddled Bread Rolls
Roosterkoek come from the Afrikaner tradition of 'rooster' (grid) and 'koek' (cake).
They were a practical way for farmers to make bread without an oven.
Now they're a braai-time favourite, enjoyed across all cultures in South Africa.
👉 Browse all 100 Master Chef South African recipes for more inspiration and cooking ideas.