Serves: 12 | Prep time: 20 min + 1 hr proofing | Cook time: 12-15 min
1. Place 3 cups of the flour in a bowl, with the yeast, castor sugar and salt. Combine well.
2. Mix the melted butter, milk, and egg in a separate bowl.
3. Make a well in the dry ingredients and pour the wet ingredients into it.
4. Add 1½2 cup flour and combine the mixture with a wooden spoon until incorporated. Add the remaining ½ cup flour and mix until a dough ball is formed.
5. Knead until the dough is slightly sticky and soft, and pull away from the sides of the bowl – about 8 minutes.
6. Transfer the dough into a lightly greased bowl, cover with a tea towel or clingwrap, and leave to rise in a warm spot until doubled in size – about 30 minutes.
7. Knock down the dough by punching it lightly. Pinch off pieces to form 16 equal-sized rolls, placing them on a greased baking tray.
8. Cover with a tea towel and leave to rise for 30 minutes. In the meantime, preheat oven to 180°C.
9. Stuff the balls with cheese, biltong and chutney. Be sure to pinch and seal the edges to keep the sauce from escaping.
10. Bake in the oven until golden, 12-15 minutes. Brush with melted butter while hot, and serve.
