Braaid (barbecue) bread roll is lightly seasoned. This versatile bread roll can be baked on the braai stand or oven.


  • 1 ½ cups white or refined flour
  • 5ml sugar
  • 5ml salt
  • 150ml warm water
  • 30ml vegetable oil
  • 10g instant yeast


  1. In a cup, combine sugar and yeast together.
  2. Stir in a little water (enough to form a thin paste like consistence).
  3. In approximately 2-3 minutes the mixture will turn into a foamy texture. Set the sugar and yeast mixture aside.
  4. In a large mixing bowl, add the salt and flour.
  5. Stir in the oil and mix well.
  6. Combine water to the flour mixture to form a dough.
  7. Pour over the yeast and sugar mixture from the cup.
  8. Mix to combine the ingredients together.
  9. Additional flour maybe needed if the dough appears too sticky.
  10. Leave the dough in the bowl and cover with a damp tea towel for 1 hour.
  11. After an hour divide the dough into 12 even pieces and mould into flatten ball like shapes.
  12. Place the dough balls onto a greased tray (the throw away foil trays or a piece of foil made into a tray shape are perfect to prevent the spoiling of the oven trays) and cover the tray with cling wrap.
  13. Set the balls of dough aside for an additional 15 minutes.
  14. Remove the cling wrap from the tray and braai the rolls on the braai for 30-40 minutes or until cooked through depending on the heat of the coals in the braai stand.

Optional: For quick results and time convenience the bread can be baked in the oven on 180 degrees for 20 minutes