Mary Berry Tear and Share Cheese and Herb Rolls

This delicious Tear and Share Cheese and Herb Rolls from Mary Berry are perfect for sharing at any meal. They’re quick and easy to make, featuring a warm, cheesy center and a soft, fluffy texture. Feel free to use your favorite herbs for a personalized touch, making them a delightful addition to any gathering!

This Tear and Share Cheese and Herb Rolls Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed:

• 500g (1lb 2oz) strong bread flour, plus extra for dusting
• 1 x 7g packet of dried fast-action yeast
• 1½ tsp salt
• 1 tbsp olive oil
• 350ml (12fl oz) warm water
• 115g (4oz) mature Cheddar, grated
• 4 tbsp chopped fresh herbs (e.g., rosemary, thyme, chives, basil)
• 1 egg, beaten

How To Cook Tear and Share Cheese and Herb Rolls:

1. Prepare the Dough: Measure the flour, yeast, salt, olive oil, and warm water into a free-standing mixer. Mix well using the dough hook until the dough comes together; add a little more water if it looks dry.
2. Knead the Dough: Tip the dough onto a floured work surface and knead for about 5 minutes until soft and smooth. Place it in an oiled bowl, cover tightly with cling film, and leave to rise in a warm place for 2 hours, or until doubled in size.
3. Shape the Rolls: Preheat the oven to 220°C/200°C Fan/Gas 7 and line a baking sheet with non-stick baking paper. Once risen, tip the dough onto a floured surface and knead for 2–3 minutes. Flatten it into a round about 20cm (8in) in diameter, then add the cheese and herbs, kneading until well distributed. Shape the dough into 32 even-sized balls.
4. Proving: Arrange the balls on the prepared baking sheet in a round shape, slightly touching each other. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size.
5. Bake the Rolls: Brush the surface of the rolls with the beaten egg, then bake in the preheated oven for 25–30 minutes until well risen and golden brown on top and underneath. Remove from the oven and transfer to a wire rack to cool slightly.
6. Serve: These rolls are best served warm. Enjoy tearing them apart and sharing with your loved ones!

Recipe Tips

• Use Strong Flour: Choose strong bread flour for better structure and a chewier texture in your rolls. This helps them rise well.
• Warm Water is Key: Ensure the water is warm but not too hot; it should feel like a warm bath. This activates the yeast for a good rise.
• Knead Well: Knead the dough for at least 5 minutes until it’s soft and smooth. This develops the gluten, which is essential for the rolls’ texture.
• Let Dough Rise Fully: Allow the dough to rise until it has doubled in size. This step is crucial for light and airy rolls, so be patient!
• Bake Until Golden: Keep an eye on the rolls while baking. They should be golden brown on top and underneath for the best flavor and texture.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover tear and share Cheese and Herb Rolls in an airtight container or wrap them tightly in plastic wrap. Store in the fridge for up to 3 days.
• Freeze: To freeze, place leftover tear and share Cheese and Herb Rolls in an airtight container or freezer bag. They can be frozen for up to 3 months. When you want to eat them, thaw the rolls in the fridge overnight.
• Reheating: Place leftover tear and share Cheese and Herb Rolls in a preheated oven at 350°F for about 5–10 minutes until warmed through.

Nutrition Facts

Serving Size: 1 roll (out of 12)

• Calories: 321 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 43 mg
• Sodium: 255 mg
• Potassium: 72 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 1 g
• Sugars: 4 g
• Protein: 9 g

Try More Mary Berry Recipes:

• Mary Berry Apricot Cake
• Mary Berry Lemon Victoria Sponge
• Mary Berry Drop Scone
• Mary Berry Chocolate Orange Cake
• Mary Berry Blueberry Muffin Recipe