BILTONG-FILLED ROLLS

Makes about 18

FILLING

150g butter 5ml Marmite or Bovril 10ml chopped garlic 250ml powdered biltong 125ml chopped parsley

DOUGH

4x250ml flour 10g instant yeast

10ml salt 15ml sugar 30ml olive oil 300-400ml warm water Beaten egg for glazing

FILLING: Cream the butter until soft. Mix in the remaining ingredients until well blended. Set aside.

DOUGH: Combine the flour, yeast, salt and sugar in a bowl and mix well.

Add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well until smooth and elastic.

Place the dough in an oiled plastic bag and set aside in a warm place to rise until double in size.

Remove the dough from the bag and knead gently. Divide the dough into golf ball sizes.

Roll each ball into a disc and place a tablespoon of filling in the middle.

Bring the edges in, seal and shape into a log. Place on a greased oven tray.

Repeat with the dough until all the filling is used.

Place the shaped logs slightly apart in the tray to allow room for rising.

Use a sharp knife to make a slit in the middle of each roll.

Cover and allow to rise for 30 minutes. Brush with beaten egg and bake at 180°C for 20 minutes until golden brown.

Remove and cool in the tin for 5 minutes before placing on a cooling rack.

These are delicious served warm.