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Zimbabwean bread rolls (chingwa chemaroll): recipe illustration
Breakfast

Zimbabwean bread rolls (chingwa chemaroll)

Soft, round little rolls with a buttery taste, sold in neighbourhood bakeries. They go with midday meals or get tucked into an improvised sandwich.

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Ingredients

Nutrition facts

592 kcal per serving

Protein
17.9 g
Carbohydrates
87.4 g
of which sugars
4.5 g
Fat
17.2 g
Fiber
4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, sugar, salt and yeast in a large bowl.
  2. Add the softened butter in pieces and rub it into the flour.
  3. Pour in the lukewarm water gradually and knead for 10 minutes until you have an elastic dough that no longer sticks to your fingers.
  4. Cover and let it rise for 1 h 30 at room temperature, until doubled in size.
  5. Divide the dough into 10 to 12 pieces and shape tight balls by tucking the edges under.
  6. Place them on an oiled baking tray, cover and let them rise again for 30 minutes.
  7. Bake at 220 °C for 12 to 15 minutes, until the tops are golden and the bottoms sound hollow when tapped.

Variations and tips

Using what you have. The butter can be swapped for margarine or mild olive oil without changing the texture much.

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Original Ecomely recipe.