Many South Africans know and love this recipe. Caramel bread rolls, also known as “soetbrood” has been a favourite in our household for many years. This recipe can be made as a side dish for a braai or oven roast or you can serve it with a scoop of ice cream and eat it as a dessert. I started making this recipe as a young teenager and back in the day we used store bought dough, which works perfectly, but you can also make your own dough by using the easy recipe below.
For the rolls:
1 cup lukewarm water
1 packet dry yeast
4 cups bread flour
50g butter (at room temperature)
1 teaspoon sugar
1 teaspoon salt
For the caramel sauce:
1 cup sugar
Add the lukewarm water, yeast and sugar into a mixing bowl. Mix and let it rest for 10 minutes (until it has a creamy texture).
Add the flour, butter and salt to the yeast and water mixture and blend until a smooth dough forms. You can use a mixer with a dough hook or your hand.
Place the dough in a mixing bowl that has been greased with butter, oil or cooking spray, cover the dough with a kitchen towel and let it rest for 15-20 minutes.
Once the dough has rested, preheat the oven to 180°C.
Use your hands to roll the dough into medium sized balls and place it into one large or two medium sized ovenproof dishes that have been greased with butter or cooking spray.
Bake the bread rolls for 20-25 minutes.
While the bread is baking, make the sauce. On the stove, heat the cream in a medium sized pot. Once the cream is hot but not boiling, add in the sugar and stir until all the sugar is dissolved.
Remove the bread rolls from the oven (after it has been baking for 20-25 minutes) and pour over the caramel sauce.
Place the bread rolls, now covered in caramel sauce, back into the oven for 10 minutes or until the caramel sauce is golden brown and thickened.
This recipe makes about 20 medium sized bread rolls.
Nutritional information: (per bread roll)