Description
These Oven Baked Vetkoek are my shortcut version for when I want comfort food without standing over hot oil. They’re soft inside, golden outside, and perfect for freezing ahead, so lunch is basically sorted.
Ingredients
Scale
- 12 store-bought bread roll dough portions
- ±12 heaped tsp filling of choice (cheese, mince, chicken mayo, or leftovers work well)
- 1 large egg
- 1 to 2 tbsp milk
Instructions
- Place the 12 store-bought bread roll dough portions on a lightly floured surface, cover loosely, and let them proof until puffy and soft to the touch. Don’t rush this; it helps the texture later.
- Take one dough portion at a time, turn it upside down, and gently press a dent into the center with your fingers.
- Lightly pull it open in your hands, just enough to make space.
- Add ±1 heaped tsp filling of your choice (savory mince) into the center. Don’t overfill it or it’ll burst open while baking. I learned that the messy way.
- Pinch the dough closed underneath and roll it gently in your hands to form a neat ball again, keeping the seam at the bottom.
- Place the filled rolls seam-side down on a tray and freeze until relatively solid, about 1 to 2 hrs.
- Once firm, pack and store in freezer bags for baking when needed.
- When ready to bake, remove the rolls from the freezer and let them defrost until soft and slightly risen again. This step matters, so the bread bakes through properly.
- Preheat the oven to 375°F.
- Whisk 1 egg with 1 to 2 tbsp milk, then brush generously over each roll for that golden finish.
- Bake for 20 to 25 mins, or until deeply golden and the bread sounds hollow when tapped underneath.
- Cool slightly, then serve warm with a simple salad for an easy lunch or light supper.
Notes
Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
