Mini Mosbolletjies

Recipe by the talented Ilse van der Merwe
Book: Cape Mediterranean
 
SERVES 6-8 as a starter or side-dish…actually you need no excuse!

INGREDIENTS

  • step/mixture 1 
    add to mixer bowl

    • 500g GIDEON MILLING cake flour
    • 1 teaspoon salt
    • ¼ cup sugar
    • 2 teaspoon instant dry yeast
    • 1 tablespoon aniseed
  • step/mixture 2
    melt together

    • 60g butter
    • ½ cup white grape juice

  • step/mixture 3
    add mixture 2 & 3 to mixture 1

    • ¼ cup lukewarm milk
    • ½ cup lukewarm water

  • step 4
    • 1-2 teaspoons sunflower oil

  • step 5
    • 2 tablespoons sugar
    • 2 tablespoons water

 

INSTRUCTIONS

  1. STEP 1
    Add all the ingredients in a mixer bowl
  2. STEP 2
    Melt the butter and grape juice together. Do not boil.
  3. STEP 3
    Add the melted grape juice and butter, as well as the milk and water to the dry ingredients in the mixer bowl. Mix/knead for 5 minutes using the dough hook. If done by hand, knead for 5-10 minutes until the dough is soft and elastic.
  4. STEP 4
    Place the ball of dough in an oiled bowl, cover and leave to rise for about 30 minutes, or until doubled in size. Knock the dough down, knead lightly and the divide into 16 equal pieces. Shape into balls (making sure your hands are slightly oiled). Place the balls on a lined/greased/non-stick baking tray, cover and leave to rise for another 30-45 minutes. Preheat the oven to 180° Bake the rolls for 15 minutes until lightly golden brown.
  5. STEP 5
    Mix the sugar and warm water until dissolved and set aside. When rolls come from the oven, brush   
    immediately with the sugar syrup. Best served while still hot!


TIP:
IF YOU HAVE LEFTOVER ROLLS, SLICE THINLY AND DRY IN THE OVEN FOR A DELICIOUS MELBA TOAST TO BE USED ON A CHEESE BOARD.



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