Recipe:  Meerendal Wine Estate
Photography: Nina Timm

SERVING SUGGESTION: Try this recipe with a delicious, buttery Chardonnay from


  1. Dissolve the fresh yeast in the must in a 5L ice cream tub. Stir through enough flour in the yeast and must mixture to form a soft dough.
  2. Cover lightly and leave in a warm place or in the sun to rise. When spongy and aerated, the must yeast is ready to start making the dough. Don’t allow the mixture to cool.
  3. Dough: Put the cake flour, sugar, salt and aniseed in a large kneading bowl. Add the lukewarm fermented must mixture, the eggs and butter. Stir till well mixed.
  4. Add enough lukewarm water to form a sticky dough. Mix thoroughly.
  5. Knead dough for 30 minutes by hand. If using an electric mixer, divide the dough into 4-5 smaller portions, which can be kneaded one after the other for 5-10 minutes.
  6. Place the dough in a greased plastic container, cover with a big black plastic bag and leave in a warm place to rise. If the dough is kneaded in the evening, it can be left to rise overnight.
  7. When the dough has doubled in size, fold it over and knead lightly to spread the gas evenly.
  8. Use a sharp knife to cut the dough into equal pieces of about 30g-60g each. Grease your hands and shape the dough into small balls, make sure to pack the balls tightly in the baking tin to ensure that it does not pop out during the baking process. Also make sure that at any time the dough does not cool to below 20˚C.
  9. This is enough for 3 deep large bread pans.
  10. Leave in a warm place or in the sun covered with a black bag until the dough has risen above the edge of the pan. This can take from 1-3 hours.
  11. Preheat the oven to 230˚C.
  12. Glaze: Whisk the egg, milk, sugar and salt together. Glaze the balls with a soft brush. Work quickly to ensure the dough doesn’t cool.
  13. Put the pans on the bottom shelf in the oven. Put a sheet of heavy aluminium foil on the bottom of the oven to prevent the rolls from burning at the bottom. Lower the heat immediately to 180˚C.
  14. Bake for 40-60 minutes, allow a bit more time if using deep pans.
  15. To loosen the Mosbolletjies, turn the pan over and tap on the sides and bottom.
  16. Leave upside down on cooling racks.
  17. To make rusks, use a sharp knife to cut through the crust and use your fingers to break it into long thin rusks. Dry them out at 50-60˚C in a convection oven or 80-100˚C in a conventional oven. If the rusks brown at this stage, the oven might be too hot.


Must Yeast
360-420g cake flour
750ml fermenting grape must (‘mos’)
50g fresh yeast

2.5kg cake flour
400g sugar
15ml salt
15ml aniseed  
3 eggs, beaten  
250g soft butter
lukewarm water
soft butter, extra


1 egg
15ml milk
5ml sugar
pinch of salt