Roosterkoek: The South African Braai Bread You’ll Love

Roosterkoek (pronounced roo-ster-cook) is a traditional South African bread roll that’s cooked directly on the braai (barbecue) grid over hot coals. The name comes from the Afrikaans words rooster (grid) and koek (cake or bread). Golden and crisp on the outside with a soft, fluffy centre, roosterkoek is a much-loved addition to any braai.

It’s a versatile side dish that can be enjoyed simply with butter and jam, or served alongside boerewors, steak, or curry. Some people even use roosterkoek as a bun for burgers or fill them with cheese, garlic butter, or chutney.

This bread is easy to make with basic pantry staples like flour, yeast, and water. The dough is kneaded, left to rise, shaped into balls, and then grilled over medium coals until cooked through. The smoky flavour from the braai makes it extra special and uniquely South African. Whether you’re preparing for a big family braai or just want to try your hand at authentic local food, this roosterkoek recipe is simple, rewarding, and utterly delicious.

Ingredients

• 4 cups cake flour (or plain flour)
• 1 packet (10g) instant dry yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• 1½ cups lukewarm water
• 2 tablespoons sunflower or canola oil

Directions

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Gradually add lukewarm water and oil, mixing until a soft dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough, then divide into 8–10 equal portions. Roll into balls and flatten slightly.
6. Place the rolls on a floured board, cover, and let rest for another 15 minutes.
7. Preheat your braai to medium heat. Place the roosterkoek on the grid and cook for 8–10 minutes per side, turning occasionally, until golden brown and cooked through.
8. Serve hot with butter, jam, cheese, or savoury fillings.

How to Prepare

The key to good roosterkoek is medium coals – not too hot, otherwise the outside burns before the inside cooks. If you’re unsure, hold your hand above the grill; you should be able to keep it there for about 5 seconds. For extra flavour, brush the rolls lightly with garlic butter while cooking. You can also stuff small pieces of cheese or biltong inside the dough before grilling for a delicious twist.

Preparation Time

• Prep time: 20 minutes
• Rising time: 1 hour 15 minutes
• Cooking time: 20 minutes
• Total time: 1 hour 55 minutes

Servings

Makes 8–10 roosterkoek

FAQs

Can I make roosterkoek without a braai?

Yes, you can cook them on a stovetop griddle pan or even bake them in the oven, but you’ll miss the smoky braai flavour.

Can I prepare the dough ahead of time?

Yes, you can make the dough a few hours ahead and keep it covered in the fridge. Let it come to room temperature before shaping and cooking.

How do I know when they’re cooked through?

Tap the base of a roll – if it sounds hollow, they’re done.

Can I freeze roosterkoek?

Yes. Freeze once cooled, then reheat in the oven or on the braai.

What can I serve with roosterkoek?

They’re great with braaied meat, curry, soup, or simply with butter and apricot jam.

Conclusion

Roosterkoek is more than just bread; it’s part of South Africa’s braai tradition, bringing people together around the fire. Soft inside, crisp outside, and full of smoky flavour, it’s a versatile and much-loved side that completes any braai meal. The recipe is simple, affordable, and adaptable, whether you like it plain, stuffed, or brushed with garlic butter. Best of all, it’s fun to make and a guaranteed crowd-pleaser. Next time you light the braai, don’t forget the roosterkoek because no South African gathering is truly complete without it.

ALSO READ: Braaibroodjies Recipe: The Ultimate South African Grilled Cheese Sandwich