Mary Berry’s tear-and-share bread is a recipe that’s sure to impress, whether you’re hosting a dinner party or simply looking for a delicious side dish. According to BBC Good Food, these rolls are “always go down well” and are “perfect for sharing.” The recipe itself calls for a freestanding mixer with a dough hook, and it takes around three hours to complete, resulting in 32 small rolls.
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Ingredients:
* 500g strong white flour, plus extra for dusting
* 7g dried fast-action yeast
* One and a half teaspoons of salt
* One tablespoon of olive oil
* 350ml of warm water
* 115g mature cheddar, grated
* Four tablespoons of freshly chopped herbs (a mix of rosemary, thyme, chives and basil)
* One free-range egg, beaten
Method:
1. Begin by combining the flour, yeast, salt, oil, and water in the bowl of a freestanding mixer. Use a dough hook to mix until the ingredients come together. If the dough appears dry, add a little more water.
2. Transfer the dough onto a floured surface and knead for five minutes until it becomes soft and smooth.
3. Place the dough in an oiled bowl, cover tightly with cling film, and let it rest for two hours.
4. Once rested, knead the dough again for two to three minutes. Flatten it out to a diameter of around 20cm. Add the grated cheese and chopped herbs and knead them into the dough until they are evenly distributed.
5. Shape the dough into 32 small balls. To ensure the balls are uniform, weigh them if desired.
6. Arrange the balls on a prepared baking sheet in a round shape, slightly touching each other. Cover with a clean tea towel and let them rise for 30 minutes until they are well-risen.
7. Brush the surface of the rolls with beaten egg and bake for 25 to 30 minutes until they turn golden brown.
8. Slide the rolls onto a wired rack to cool slightly before serving them warm with butter.
Enjoy these delicious and impressive tear-and-share rolls, a recipe sure to become a staple in your culinary repertoire.
