Whether hosting a dinner party or simply wanting a side of bread with your dinner, Mary Berry’s tear-and-share bread “always goes down well”.
The recipe notes on BBC Good Food said: “So impressive and perfect for sharing. Tear-and-share bread always goes down well as part of a spread.
“It’s best made and served on the same day, though it can be frozen once cooked and defrosted and refreshed in a modern oven to serve.
“For this recipe, you will need a freestanding mixer fitted with a dough hook.”
It makes 32 small rolls and takes around three hours to make them from start to finish.
Method:
Start by measuring the flour, yeast, salt, oil and water in the bowl of a freestanding mixer, mixing well using a dough hook until it comes together. If it looks dry, add a little more water.
Tip the dough onto a floured work surface and knead for five minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave for two hours.
Tip the dough back onto a floured work surface and knead for two to three minutes. Flatten out the dough to around 20cm in diameter, and add the cheese and herbs before firmly kneading into the dough until evenly distributed.
Shape into 32 small balls, weighing the dough if you want the balls to be exactly the same.
Arrange the balls on a prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave for 30 minutes, until well-risen.
Brush the surface of the rolls with beaten egg and bake for 25 to 30 minutes until golden brown. Slide onto a wired rack to cool slightly before serving warm with butter.
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