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Fresh herbs, spices and seeds flavour these super easy tear and share bread rolls. Great for picnics, family gatherings or just a simple bowl of soup! #veganrecipes #bread #homemadebread | Recipe on thecookandhim.com

Tear and Share Bread Rolls

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 18 small rolls

Ingredients

Basic Dough:

  • 1/2 cup (125ml) water
  • 1/2 cup (125ml) plant milk – I used unsweetened almond milk
  • 1 tblsp coconut sugar – or sub with preferred sugar
  • 1 + 1/4 tblsp active dried yeast
  • 2 + 3/4 cups (400g) strong white bread flour
  • 1 tsp salt
  • 3 tblsp (25ml) oil – I used olive oil

Filling:

  • 6 dried apricots
  • 1/4 cup (25g) walnuts
  • 1 tblsp garlic powder
  • 1/4 cup (10g) grated vegan parmesan
  • few sprigs fresh parsley
  • 1 tblsp sesame seeds
  • 1 tblsp poppy seeds

Instructions

  1. To make the bread dough, put the water and milk into a saucepan with the sugar and warm to blood temperature - this means that when you put your finger in it you can't tell if it's hot or cold. It only takes a few seconds so keep an eye on it!
  2. Whisk in the yeast and leave to stand and froth for 2-3 minutes
  3. Put the flour and salt into a large bowl and stir together
  4. Whisk the oil into the milk mixture then pour into the flour. Mix together until it starts to form a dough then tip out onto a lightly floured surface and knead for 5-6 minutes until smooth and elastic
  5. Put the dough into a clean, lightly oiled bowl, cover with a t-towel and leave in a warm place to prove until doubled in size. This can take up to an hour dependent on room temperature. If you have a bread proving setting on your oven it will take around half an hour
  6. While that's proving prepare your fillings
  7. Roughly dice the apricots into small pieces and roughly chop the walnuts, mix together and set aside
  8. Finely chop the fresh parsely and mix with the grated vegan parmesan and garlic powder and set aside also
  9. Mix the sesame seeds with the poppy seeds and set those aside too
  10. When the bread dough is ready divide into 3 equal amounts
  11. Take one third and flatten out into a rough mini pizza shape. Top with the apricots and walnuts and fold the dough over it, rolling, turning and kneading until the fruit and nuts are well incorprated into the dough. Set that to one side
  12. Repeat this step with the parmesan mix then again with the seeds mix
  13. Divide each of those doughs into 6 smaller pieces and roll into ball shapes. Space reasonably close together on a lined baking tray. You can keep all of the same flavour balls together in a group or mix them up!
  14. Prove again until doubled in size then preheat your oven to 190 Fan / 210 C / 410 F / Gas 6 1/2
  15. Bake for 25-30 minutes until golden and crisp
  16. Allow to cool for 5 minutes before splitting, buttering and devouring!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/tear-and-share-bread-rolls/