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Savoury Tear and Share Rolls Recipe

Sharing is much appreciated!

My tear and share recipe is a great way to serve delicious bread to your guests whatever the occasion. My recipe is easy to make and easy to adapt and of course, you can use the recipe at any time of the year, just change the shape! The bread goes so well with other savoury dishes such as warming casseroles or soup.

Bake on a day when you plan to be at home. You’ll not spend too long on the actual making, but you’ll need to allow for it to rise, then shape and bake the bread. This is one of the breads that students make in my bread making class and it always proves very popular.

Before you make the recipe, gather the following:

Ingredients

  • Fresh yeast – available from most supermarket bakery counters but you will have to ask.
  • Fresh herbs. Use what you might have in the garden, or buy fresh. Whilst a traditional pesto uses basil, any of the “soft” herbs will do. I’d not use rosemary for example as it rather robust.
  • Oil – use extra virgin olive oil, or local rapeseed oil
  • Parmesan cheese – go for a piece rather than ready grated
Gather a selection of herbs for your pesto

Gather a selection of herbs for your pesto

Equipment

  • Whilst you can make this by hand, if you have a stand mixer (eg Kenwood)  or a food processor, it will be a lot easier. If you have a dough hook for your stand mixer use that in preference to your cake making tool. If you are using a food processor, use the chopping tool
  • Rolling pin
  • Large flat tray
  • Pastry brush
  • Star cutter (optional)
  • Cooking thermometer (optional)
  • Dough scraper (optional)
The finished pistachio pesto with just the right amount of texture

The finished pistachio pesto with just the right amount of texture

Savoury Tear and Share Bread

Savoury Tear and Share Bread Rolls

Prep Time: 2 hours, 15 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 35 minutes

Category: Bread

Yield: 16 buns

Savoury Tear and Share Bread Rolls

This tear and share bread will make between 12 and 16 rolls that you can then display as you wish. Ensure you have all the ingredients to hand before you start and give yourself plenty of elapsed time to make it (a minimum of 2.5 hours).

Ingredients

    Bread Dough
  • 300 gr strong white flour
  • 180 gr water
  • 30 ml oil - I use rapeseed oil
  • 7 gr of fresh yeast
  • 6 gr of salt
    Pesto
  • 50 gr of herbs chopped - I used chives, thyme, lemon balm, coriander and marjoram
  • 50 gr of nuts toasted (eg hazelnut, almonds or pistachios)
  • 50 gr grated parmesan cheese
  • 100 gr rapeseed or olive oil (approx)

Instructions

  1. First start with the bread dough.
  2. If you have a thermometer, check the temperature of the water. This water should be around 24C. This will feel cooler than you would imagine.
  3. Weigh the flour out into the bowl of your stand mixer or a large bowl if you are making it by hand. Add the salt and yeast keeping them well apart from each other.
  4. Add the oil and water.
  5. If using the stand mixer, mix on the lowest speed for 3 minutes, then increase to medium speed for a further 3 minutes. The dough should detach itself from the sides of the bowl. It will be smooth and elastic.
  6. If mixing by hand, use a dough scraper to mix all the ingredients together and knead until smooth.
  7. Cover the bowl with plastic and set aside for 45 minutes to one hour away from drafts.
  8. Next make the pesto. You can use a food processor to make this or chop everything as finely as possible.
  9. Lightly toast your nuts and set aside to cool.
  10. Roughly chop the nuts, herbs and garlic, grate the parmesan and add to the processor bowl. Add approximately half of the oil and pulse until smooth. It will be very thick. Add more oil until it becomes a spreading consistency. Set aside.
  11. OliveOilDough
  12. Set your oven to 200C/400F/Gas 6.
  13. After 45 minutes to one hour, your dough will have risen and when prodded will be soft and any marks will disappear.
  14. DoughSpreadwithPesto
  15. Roll the dough out to about 1/2 cm thick into a long rectangle. You will be rolling up the long edge.
  16. Spread the pesto all over the dough.
  17. TheRolledDough
  18. Roll the dough up tightly into a long sausage. Place in the fridge for at least 1/2 hour. This will ensure both the filling and dough are the same temperature and will be easier to cut.
  19. With a sharp knife or dough scraper, cut slices that weigh 70 gr. You want them all to be the same weight to create an even tree. Set aside until you have cut all the pieces. Retain any underweight pieces to cut out a pot and star.
  20. starcutter
  21. Layout on silicon paper on a baking tin, with one in the first row, two in the second and so on. Leave space for the rolls to expand before baking as shown. Ensure you have one roll per person at least!
  22. Brush the dough with beaten egg and leave for 45 minutes before baking. You'll note how they have expanded.
  23. ProvedRolls
  24. Brush the dough a second time with the beaten egg before placing in the oven. Bake for approximately 20 minutes until golden. Check after 15 minutes. Gently remove the bread from the tray and place on a serving platter. These are best served just warm.
  25. ChristmasTreeBread
https://www.severnbites.com/2017/12/01/savoury-tear-and-share-rolls-recipe/
Savoury Tear and Share Bread Rolls

Prep Time: 2 hours, 15 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 35 minutes

Category: Bread

Yield: 16 buns

Savoury Tear and Share Bread Rolls

This tear and share bread will make between 12 and 16 rolls that you can then display as you wish. Ensure you have all the ingredients to hand before you start and give yourself plenty of elapsed time to make it (a minimum of 2.5 hours).

Ingredients

    Bread Dough
  • 300 gr strong white flour
  • 180 gr water
  • 30 ml oil - I use rapeseed oil
  • 7 gr of fresh yeast
  • 6 gr of salt
    Pesto
  • 50 gr of herbs chopped - I used chives, thyme, lemon balm, coriander and marjoram
  • 50 gr of nuts toasted (eg hazelnut, almonds or pistachios)
  • 50 gr grated parmesan cheese
  • 100 gr rapeseed or olive oil (approx)

Instructions

  1. First start with the bread dough.
  2. If you have a thermometer, check the temperature of the water. This water should be around 24C. This will feel cooler than you would imagine.
  3. Weigh the flour out into the bowl of your stand mixer or a large bowl if you are making it by hand. Add the salt and yeast keeping them well apart from each other.
  4. Add the oil and water.
  5. If using the stand mixer, mix on the lowest speed for 3 minutes, then increase to medium speed for a further 3 minutes. The dough should detach itself from the sides of the bowl. It will be smooth and elastic.
  6. If mixing by hand, use a dough scraper to mix all the ingredients together and knead until smooth.
  7. Cover the bowl with plastic and set aside for 45 minutes to one hour away from drafts.
  8. Next make the pesto. You can use a food processor to make this or chop everything as finely as possible.
  9. Lightly toast your nuts and set aside to cool.
  10. Roughly chop the nuts, herbs and garlic, grate the parmesan and add to the processor bowl. Add approximately half of the oil and pulse until smooth. It will be very thick. Add more oil until it becomes a spreading consistency. Set aside.
  11. OliveOilDough
  12. Set your oven to 200C/400F/Gas 6.
  13. After 45 minutes to one hour, your dough will have risen and when prodded will be soft and any marks will disappear.
  14. DoughSpreadwithPesto
  15. Roll the dough out to about 1/2 cm thick into a long rectangle. You will be rolling up the long edge.
  16. Spread the pesto all over the dough.
  17. TheRolledDough
  18. Roll the dough up tightly into a long sausage. Place in the fridge for at least 1/2 hour. This will ensure both the filling and dough are the same temperature and will be easier to cut.
  19. With a sharp knife or dough scraper, cut slices that weigh 70 gr. You want them all to be the same weight to create an even tree. Set aside until you have cut all the pieces. Retain any underweight pieces to cut out a pot and star.
  20. starcutter
  21. Layout on silicon paper on a baking tin, with one in the first row, two in the second and so on. Leave space for the rolls to expand before baking as shown. Ensure you have one roll per person at least!
  22. Brush the dough with beaten egg and leave for 45 minutes before baking. You'll note how they have expanded.
  23. ProvedRolls
  24. Brush the dough a second time with the beaten egg before placing in the oven. Bake for approximately 20 minutes until golden. Check after 15 minutes. Gently remove the bread from the tray and place on a serving platter. These are best served just warm.
  25. ChristmasTreeBread
https://www.severnbites.com/2017/12/01/savoury-tear-and-share-rolls-recipe/

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10 Comments

  • Reply
    Noelle Across The Pond
    03/12/2017 at 17:28

    I love this! Sounds like the perfect thing to bring to Christmas parties or for at home during the festive season.

    • Reply
      breadbakerdanielle
      03/12/2017 at 18:28

      It is! I hope you’ll try it?

  • Reply
    Thrifty Mumma
    03/12/2017 at 17:36

    Oh wow, this looks great and simple to make too- perfect for the Christmas season! X

    • Reply
      breadbakerdanielle
      03/12/2017 at 18:28

      Thank you! Might try star shaped next time ..

  • Reply
    Kim
    04/12/2017 at 09:26

    I’m salivating! I love pesto, so when I have a day, I might just have to make this and eat it all myself! I’ve never made anything like it so the fact you’ve done step by step instructions is excellent! Kim x

    • Reply
      breadbakerdanielle
      04/12/2017 at 21:52

      Thank you Kim! I am sure it will work for you.

  • Reply
    Roseann
    04/12/2017 at 20:05

    This looks so good! I love a tear and share (I’m just not so keen on the sharing part!). Nothing to stop me making it for one though! Hehe.

    • Reply
      breadbakerdanielle
      04/12/2017 at 21:53

      I know what you mean about sharing! Individual ones would be so cute!

  • Reply
    Sara at All Aboard the Skylark
    05/12/2017 at 16:14

    This looks so lovely and festive. I love the fact that you use a combination of different herbs, and not just the standard basil option. I’ll have to try this!

    • Reply
      breadbakerdanielle
      05/12/2017 at 16:57

      Thank you. I fancied making it and had no basil, so thought why not try something else!

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