Kameelhout ™ Roosterkoek Boerie Rolls

Kameelhout ™ Roosterkoek Boerie Rolls

  • prep time
  • cooking time
  • Serves 4
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  • Medium onion, chopped
  • 1 clove Garlic, crushed
  • 10 ml Olive oil
  • 2 Tomatoes, blanched and liquidised
  • 35 ml Sugar
  • 45 ml What’s Cooking Italian Stew Tub
  • 0,5 tin Italian chopped tomatoes
  • 1 scroll FH Kameelhout ™ Boerewors
  • 1 kg Cake flour
  • 10 g Dry yeast
  • 5 ml Salt
  • 10 ml Sunflower oil
  • 500 ml Lukewarm water


  1. For the tomato relish, heat olive oil in a saucepan. Brown the onions and add garlic, sugar, What’s Cooking Italian Stew - 803311 and tin of Italian chopped tomatoes. Mix well and let simmer for 30 minutes.
  2. Cook the FH Kameelhout™ Boerewors - 802273 over coals until brown.
  3. For the roosterkoek, mix flour, salt, yeast and sugar. Add water and sunflower oil bit by bit and knead the dough. Cover the dough with cling wrap and let it rise on a hot plate. Knead again before rolling.
  4. Sprinkle a surface with flour and roll the dough out until 2 - 3 cm thick and cut into rectangles.
  5. Cook over lukewarm coals until golden brown.
  6. To serve, cut the roosterkoek open, cut a piece of boerewors of equal length and place inside the roosterkoek, and smother in tomato relish.