Mary Berry Tear and Share Cheese and Herb Rolls

I made these cheese and herb rolls for a casual weekend lunch with friends—nothing fancy, just a pot of soup and something warm to pull apart and dunk. The first time I tried them, I was too impatient during the proving and they came out a bit dense. Tasty, but not the cloud-like pillows I’d hoped for.

So next round, I let the dough rise fully (even though it felt like forever), added a handful of chives I had knocking around, and didn’t skip the egg wash. The result? Golden, cheesy rolls that everyone grabbed at before I’d even set down the tray. Trust me—these are the kind of rolls you bake once and keep coming back to.

A FEW REASONS THIS JUST WORKS

This dough is soft and forgiving—perfect for beginner bread bakers or anyone who’s not keen on fuss. The secret’s in the layering: once you fold in the cheese and herbs, those little bursts of flavour get baked into every bite.

And shaping them into little balls? Way easier than fiddling with traditional rolls. Plus, they rise into each other so you get that lovely “tear and share” texture—soft in the middle, golden on top.

INGREDIENTS + WHY THEY MATTER

• Strong bread flour (500g) – High gluten = good structure and that classic chewy, springy feel.
• Fast-action yeast (7g) – No proofing needed, just mix and go.
• Salt (1½ tsp) – Don’t skip it—flavour and dough control.
• Olive oil (1 tbsp) – Helps the dough stay soft and adds flavour.
• Warm water (350ml) – Activates the yeast; should feel like a warm bath.
• Mature Cheddar (115g) – Grated and sharp, it melts into the dough beautifully.
• Chopped herbs (4 tbsp) – I used rosemary, thyme, and chives. Mix and match with what you’ve got.
• Egg (1, beaten) – That glossy, golden top comes from a quick egg wash.

INGREDIENT SWAPS THAT HOLD UP

• No Cheddar? Gruyère or Red Leicester also melt beautifully.
• Dairy-free? Use a strong-flavoured plant-based cheese and a little olive oil instead of the egg wash.
• Different herbs? Basil adds sweetness, sage is lovely in autumn, and dill makes it feel a bit Scandi.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rolls were dense	Didn’t let dough rise long enough	Wait until it doubles—not just puffs
Dough was sticky	Too much water or humid kitchen	Add flour a tbsp at a time as you knead
Cheese melted out	Didn’t knead it in properly	Distribute the cheese evenly throughout
Rolls were pale	Skipped or underdid egg wash	Brush generously just before baking

HOW TO MAKE MARY BERRY’S TEAR AND SHARE CHEESE AND HERB ROLLS

Mix the dough
In a stand mixer, combine flour, yeast, salt, oil, and warm water. Mix with the dough hook until a soft dough forms.

Knead
Turn out onto a floured surface and knead for 5 minutes until smooth. Pop it into an oiled bowl, cover, and let it rise for 2 hours, until doubled.

Shape
Punch the dough down and knead for 2–3 minutes. Flatten into a circle, sprinkle over the cheese and herbs, then knead again to mix evenly. Divide into 32 small balls.

Prove again
Arrange the balls in a round on a lined tray, just touching. Cover with a tea towel and let rise for 30 minutes.

Bake
Brush with egg, then bake at 220°C (200°C fan) for 25–30 minutes until golden top and bottom.

Serve
Best eaten warm—straight from the tray, pulled apart with your hands.

TIPS FROM MY KITCHEN

• I let mine rise in the oven (switched off) with just the light on—it’s the warmest spot in my flat.
• I always add half the herbs in the dough and sprinkle the rest on top just before baking.
• For extra wow, add a pinch of garlic granules with the cheese.
• Don’t crowd the balls too tightly—they need a little space to puff.

STORAGE + SERVING

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a bag or box for up to 3 months. Defrost and warm in the oven.
• Reheat: Pop in a hot oven (180°C) for 5–10 minutes to revive the crust and soften the centre.
• Serve with: Soup, chilli, or just salted butter. Also excellent with fried eggs the next morning.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the dough the night before?
A: Yes—just cover and let it rise in the fridge overnight. Bring it to room temp before shaping.

Q: Can I use plain flour?
A: Technically yes, but the rolls will be softer and less chewy. Bread flour is worth it here.

Q: My rolls didn’t rise well—why?
A: The water might’ve been too hot and killed the yeast. It should feel warm, not hot.

Q: Can I stuff the rolls with anything else?
A: Definitely. Try a cube of mozzarella or a smear of pesto for a hidden surprise.

Try More Recipes:

• Mary Berry Cannelloni With Double Cheese Sauce
• Mary Berry Mac And Cheese Recipe
• Mary Berry French Onion Soup With Mustard Cheese Croûtes