Ingredients:

• 1 package crescent roll dough
• 32 slices pepperoni
• 4 mozzarella string cheese
• 2 tablespoons butter
• 1 clove garlic
• 1/2 teaspoon dried parsley
• 1/4 teaspoon onion powder
• Pizza sauce for dipping

Instructions:

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper.
3. Unroll the crescent dough and separate into 8 triangles.
4. Place 4 slices of pepperoni along the wide part of the crescent dough.
5. Place half of a string cheese in the center of the pepperoni and roll the dough up as you normally would.
6. Repeat with remaining pieces of dough.
7. Melt the butter in the microwave.
8. Finely mince the garlic and stir into the butter along with the parsley and onion powder.
9. Spoon over the crescent rolls.
10. Bake for 8-10 minutes or until golden brown.
11. Serve hot, with warm pizza sauce for dipping.

Ingredients:

• 10 slices of white bread, crusts removed
• 1 cup milk
• 2 tablespoons custard powder
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter
• 1/2 cup water
• Powdered sugar for dusting

Directions:

1. In a small saucepan, mix the custard powder, sugar, and water until smooth.
2. Heat over medium heat, stirring constantly, until the mixture thickens.
3. Remove from heat and stir in vanilla extract.
4. Set aside to cool.
5. Flatten bread slices with a rolling pin.
6. Spread a thin layer of the custard on each slice, then roll up tightly.
7. In another pan, heat milk and butter until butter melts and the mixture is hot but not boiling.
8. Dip each bread roll in the milk mixture quickly, then place on a greased baking sheet.
9. Bake at 350°F (175°C) for 15-20 minutes, or until golden brown.
10. Let cool slightly, then dust with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 10 servings

• 250 ml koekmeel
• 5 ml koeksoda
• 5 ml kremetart
• 5 ml sout
• 50 ml botter
• 375 ml karringmelk

1. Sif die droë bestanddele saam en vryf die botter met die vingers in tot goed gemeng.
2. Voeg net genoeg karringmelk by om ‘n stywe deeg te vorm.
3. Plaas op ‘n meelbestrooide oppervlak en rol in rolletjies.
4. Sny in skywe van 4 cm dik en druk elke skyf effens plat om ‘n koekie te vorm.
5. Laat rys tot dubbel die grootte.
6. Verhit ‘n ongesmeerde riffelpan tot goed warm.
7. Plaas ‘n paar roosterkoeke op ‘n keer in die pan en braai tot bruin aan alle kante en gaar in die middel.
8. Die resep is net so lekker om oop die kole gaar te bak – as jy klop aan hom en dit klink hol is jou roosterkoek reg!
9. Sny die roosterkoeke oop en smeer met botter.

Translation

Buttermilk Toast Buns/Rolls

• 250 ml cake flour
• 5 ml of baking soda
• 5 ml custard tart
• 5 ml of salt
• 50 ml of butter
• 375 ml buttermilk

1. Sift the dry ingredients together and rub in the butter with your fingers until well combined.
2. Add just enough buttermilk to form a stiff dough.
3. Place on a floured surface and roll into rolls.
4. Cut into 4 cm thick slices and flatten each slice slightly to form a cookie.
5. Let rise until double in size.
6. Heat an ungreased frying pan until very hot.
7. Place a few griddle cakes at a time in the pan and fry until brown on all sides and cooked in the middle.
8. The recipe is just as good to bake with the coals open – if you knock on it and it sounds hollow, your grilled rolls are ready!
9. Cut the toasted cakes open and spread with butter.

Ingredients

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 egg, beaten (for egg wash)

Directions:

1. In a small bowl, combine warm milk, active dry yeast, and a tablespoon of sugar.
2. Let it sit for about 5-10 minutes until the mixture becomes frothy.
3. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, remaining sugar, and salt.
4. Add the frothy yeast mixture and eggs to the flour mixture.
5. Mix on low speed until a rough dough forms.
6. Add the softened butter to the dough, one tablespoon at a time, mixing well after each addition.
7. Continue to knead the dough on low speed for about 5-7 minutes, or until it becomes smooth and elastic.
8. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
9. Once the dough has doubled in size, punch it down to release the air.
10. Divide the dough into 12 equal portions and shape each portion into a ball.
11. Place the dough balls on a parchment-lined baking sheet, leaving some space between each roll.
12. Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes, or until puffy.
13. Preheat your oven to 375°F (190°C).
14. Brush the risen rolls with beaten egg wash.
15. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
16. Remove from the oven and let the rolls cool on a wire rack before serving.

Preparation Time: 20 minutes | Rising Time: 1-2 hours | Baking Time: 15-20 minutes | Total Time: 2 hours 35 minutes | Servings: 12 rolls

Preparation Time: 20 minutes | Rising Time: 1-2 hours | Baking Time: 15-20 minutes | Total Time: 2 hours 35 minutes | Servings: 12 rolls

Ingredients:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 egg, beaten (for egg wash)

Directions:

1. In a small bowl, combine warm milk, active dry yeast, and a tablespoon of sugar.
2. Let it sit for about 5-10 minutes until the mixture becomes frothy.
3. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, remaining sugar, and salt.
4. Add the frothy yeast mixture and eggs to the flour mixture.
5. Mix on low speed until a rough dough forms.
6. Add the softened butter to the dough, one tablespoon at a time, mixing well after each addition.
7. Continue to knead the dough on low speed for about 5-7 minutes, or until it becomes smooth and elastic.
8. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
9. Once the dough has doubled in size, punch it down to release the air.
10. Divide the dough into 12 equal portions and shape each portion into a ball.
11. Place the dough balls on a parchment-lined baking sheet, leaving some space between each roll.
12. Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes, or until puffy.
13. Preheat your oven to 375°F (190°C).
14. Brush the risen rolls with beaten egg wash.
15. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
16. Remove from the oven and let the rolls cool on a wire rack before serving.