Posted in Recipes on 13.09.2019
Tear and Share Bread Rolls
prep: 20 mins / cook: 25 mins / inactive: 2 hours 0 mins / total: 2 hours 45 mins / quantity: 18 small rolls Print recipe?
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!
I recently wrote about how donuts are my kryptonite. I should clarify that to bread products genreally are my actual weakness. It really doesn’t matter if they’re deep fried and drenched in sugar. Or stuffed to the gunnels with herbs, garlic, cheese and seeds before being shaped and baked into tear and share bread rolls. Bread is my jam. Ohhh bread and jam how I love thee.
It’s currently Bread Week on the one and only Great British Bake Off so of course any excuse to make some sort of bready thing. If you’ve never had a go at making your own bread then there’s no time like the present:
- It’s not as hard as you probably think.
- You can legitimately put your feet up for a couple of hours while it proves because you’ve had a good work out doing all that kneading.
- The smell. Oh the smell.
- And you get fresh home-made bread at the end of it all.
So let’s start with how making bread isn’t as difficult as you might think.
For a full break down try this How to Make Bread guide – I’ve gone into more detail than you probably need but it’s there if you’re interested!
There’s just a few simple steps to making yeast risen bread and a couple of ‘rules’. Yeast likes just a couple of things to do ITS thing – food and warmth. The food comes from the small amount of sugar and the warmth comes from gently heating the liquid before adding the yeast. When heating the liquid it only takes just a few seconds. You want ‘blood temperature’ – this means that when you put your finger in the liquid you can’t tell if it’s hot or cold! Too hot and you can end up killing the yeast – all that kneading for nothing *very sad face*
Once you’ve made your dough, the warmer your ambient temperature the quicker your dough will prove. If you’re lucky enough to have a bread proving setting on your oven it’s a great way to speed up the process. Airing cupboards (do people still have those?!) also work a treat, as does a sunny windowsill.
You want to leave the dough long enough for it to roughly double in size.
This allows the yeast and dough to ferment or leaven, giving bread its wonderful flavour and texture. Knocking back a risen dough and a second prove once you’ve shaped any yeast based bread dough allows the small air pockets to form.
For these tear and share bread rolls we make the basic dough, prove and then knock back before adding all our flavours and shaping into their final shape before baking. I wanted flavours that would not only stand apart but also compliment each other.
Once you’ve knocked back the dough, separate it into 3 equal pieces and add all the goodies:
- Garlic, parsley and vegan parmesan
- Dried apricot and walnuts
- Sesame seeds and poppy seeds
I’ve used garlic powder for this recipe as it’s easier to incorporate and has a slightly less pungent flavour than fresh garlic but if you’re a real garlic lover (and possibly live alone with no chance of seeing anyone for a day or two!) feel free to use fresh crushed garlic 😉
Divide your 3 flavoured large rolls into 6 smaller ones and place fairly close together on your baking tray. In hindsight I could probably put mine even closer together to get that close structure of a good tear and share bread!
Once baked try your best to give them 5 minutes to cool slightly before devouring. I had Phil help me the day I made these (always a mistake as he has ZERO patience when he’s hungry) and we just sat on the floor chomping away, Meg drooling next to us once I’d finished photographing. Living the glamorous life.
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Tear and Share Bread Rolls
prep: 20 mins / cook: 25 mins / inactive: 2 hours 0 mins / total: 2 hours 45 mins / quantity: 18 small rolls
- 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
- 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
- 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!
- Whisk in the yeast and leave to stand and froth for 2-3 minutes
- Put the flour and salt into a large bowl and stir together
- 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
- 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
- While that's proving prepare your fillings
- Roughly dice the apricots into small pieces and roughly chop the walnuts, mix together and set aside
- Finely chop the fresh parsely and mix with the grated vegan parmesan and garlic powder and set aside also
- Mix the sesame seeds with the poppy seeds and set those aside too
- When the bread dough is ready divide into 3 equal amounts
- 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
- Repeat this step with the parmesan mix then again with the seeds mix
- 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!
- Prove again until doubled in size then preheat your oven to 190 Fan / 210 C / 410 F / Gas 6 1/2
- Bake for 25-30 minutes until golden and crisp
- Allow to cool for 5 minutes before splitting, buttering and devouring!
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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