In a bowl whisk the salt, sugar, flour and dry instant yeast together. Rub in the butter until it resembles fine breadcrumbs.
Make a well in the center and add the tepid milk and 150ml water. Mix together until dough comes together loosely. Add extra 20ml of water if dough feels dry
Knead in Kenwood mixer on very low speed for 5 - 6 minutes. Or tip dough onto counter and knead for about 10 minutes.
Add olive oil to the bowl to coat the bowl and stop the dough from sticking
Roll into a tight ball. Place in oiled bowl, cover with cling wrap and leave in a warm place until doubles in size. This depends on the weather so summer it’s quicker than winter. 1-2 hours
Dough doubled in size after 1h45min - today’s weather 18ºC
Knock back dough and knead for about 5 minutes. The dough weighs about 810g. Shape into 8 dough batons.
The back and forth rolling action creates the shape. Use two hands, start in the centre and gently move hands outward to stretch the dough. Very difficult to show you while I'm taking the photo at the same time. Gosh I really do need to get my camera set up sorted
Then roll into hot dog rolls by flattening and rolling into about 16cm long strips. Place the rolls onto a tray lined with baking paper cover loosely with cling wrap it a damp tea towel and leave to proof for 45-60 min. They should puff up and spread out during the second proofing.
Oven should go on about 30 min before proofing is complete to 200°C.Brush with milk and sprinkle with seeds of your choice, here I've used miracle seed mix Bake for 15 min at 200ºC Make sure you co-ordintate the boerewors cooking with the time it takes the rolls to be ready.
Cool on a wire rack for 10 min
We love Weyers Meats pepper boerewors
Serve with your choice of fillings and sauces
