Tear And Share Cheese Garlic Rolls Food
TEAR-AND-SHARE CHEESE & GARLIC ROLLS
Enjoy this cheesy garlic tear-and-share bread at a family dinner. It's perfect for feeding a crowd at a barbecue, or as a side dish to a hearty casserole
Provided by Lulu Grimes
Categories Side dish
Time 1h20m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat 280ml water in a saucepan for a minute until warm but not too hot to stick your finger in (don't burn yourself!). Remove from the heat, then add 50g butter. Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or a tabletop mixer. Add the warm water and beat to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer, until the dough feels stretchy and smooth. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1½-2 hrs, or until doubled in size.
- Brush a large baking tray with oil and scatter over the polenta. Knock the air out of the dough. Pinch off small pieces (about the size of a walnut), then roll each piece into a ball and put on the baking tray. Leave a little space between each dough ball.
- Heat oven to 180C/160C fan/gas 4. Cover the tray with oiled cling film, then prove for 30 mins-1 hr until the dough has doubled in size and the balls are touching. Mix the remaining butter with the garlic. When the rolls are ready to cook, brush the tops with the garlic butter and scatter with the cheeses. Bake for 25-30 mins until the dough balls are cooked through. Leave to cool for 5 mins, then serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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- Tip both of the flours into the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Add the yeast and salt and mix well to combine.
- Mix until combined and then continue to knead the dough for about 7 minutes, or until smooth and elastic. Shape the dough into a ball, return to the bowl, cover loosely with either cling film or a clean, slightly damp tea towel and leave to prove until doubled in size (about 45 minutes–1 hour).
- Lightly dust the work surface with flour, turn the dough out and knead lightly for 20 seconds. Weigh the dough and divide into 18 even portions. Divide the grated cheese between the dough portions and incorporate the cheese into the dough while shaping into a ball.
- With the seams on the underside, arrange the balls on a large baking sheet lined with baking paper with one ball in the middle, six around this middle ball and a further 11 evenly spaced around the outside edge but leaving a little space between each one to allow for rising.
- Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough balls with milk to glaze and scatter each with either dried oregano, poppy or sesame seeds. Bake on the middle shelf of the oven for 15 minutes or until risen and golden brown.
- Meanwhile, to serve, melt the butter and add the parsley. Season with salt and pepper. As soon as the rolls come out of the oven, brush with the melted butter and leave to cool slightly.
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