Whether you’re hosting a dinner party or just want some bread for dinner, Mary Berry’s tear and share bread “is always good.”
BBC Good Food’s recipe notes said: “So impressive and perfect for sharing. Tear and share bread always goes well as part of the spread.
“It is best prepared and served the same day, although it can be frozen after cooking and thawing and refreshed in a modern oven before serving.
“For this recipe, you’ll need a stand mixer with a dough hook.”
It makes 32 small rolls and takes about three hours to make from start to finish.
Method:
Start by measuring the flour, yeast, salt, oil and water into the bowl of a stand mixer and mix well with the dough hook until combined. If it looks dry, add a little water.
Pour the dough onto a floured work surface and knead for five minutes until the dough is soft and smooth. Place in an oiled bowl, cover tightly with plastic wrap and let stand for two hours.
Pour the dough back onto the floured work surface and knead for two to three minutes. Flatten the dough to a diameter of about 20 cm and add the cheese and herbs before firmly kneading the dough until it is evenly distributed.
Form 32 small balls by weighing the dough if you want the balls to be exactly the same.
Place the balls on the prepared baking sheet in a round shape so that they touch slightly. Cover with a clean kitchen towel and leave for 30 minutes until well risen.
Brush the surface of the rolls with beaten egg and bake for 25-30 minutes until golden brown. Slide onto a wire rack to cool slightly before serving warm with butter.
