Description
Traditional South African Mosbolletjies are soft, sweet rolls made with grape juice and aniseed. This easy recipe shows you how to bake them at home for the perfect snack or teatime treat.
Ingredients
Units
Scale
- 1 kg cake flour
- 2 sachets instant yeast
- 10 ml salt
- 120 g (150 ml) white sugar
- 12.5 g dried aniseed
- 100 g butter
- 200 ml white grape juice
- 200 ml lukewarm water
- 200 ml lukewarm milk
Instructions
- In a large bowl, combine flour, yeast, sugar, salt, and aniseed.
- Place butter and grape juice in a small saucepan.
- Heat until the butter melts.
- Remove from heat and allow to cool to body temperature.
- Tip: Do not add milk to hot grape juice, or it will curdle.
- Add the lukewarm water and the cooled butter-grape juice mixture to the dry ingredients. Stir until combined.
- Pour in the lukewarm milk.
- Knead until the dough is smooth and elastic.
- Place the dough on a lightly floured surface.
- Cover with plastic wrap and let it rest for 25 minutes.
- Punch down the dough. Divide into 16 equal pieces, roll into balls, and place them snugly together in a greased loaf pan.
- Cover the pan and let the rolls rise until doubled in size, about 50 minutes.
- Preheat oven to 180°C (350°F).
- Bake for 35–40 minutes, until puffed and golden brown.
- Remove from the pan and allow to cool. Enjoy warm or toasted with butter.
- Notes
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Mosbolletjies also make delicious rusks when sliced and dried in the oven at a low temperature.
Notes
Created, prepared, tried, and tested by Joy
