Savoury Tear and Share Rolls Recipe

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. Set your oven to 200C/400F/Gas 6.
12. After 45 minutes to one hour, your dough will have risen and when prodded will be soft and any marks will disappear.

13. Roll the dough out to about 1/2 cm thick into a long rectangle. You will be rolling up the long edge.
14. Spread the pesto all over the dough.

15. 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.
16. 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.

17. 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!
18. Brush the dough with beaten egg and leave for 45 minutes before baking. You'll note how they have expanded.

19. 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.

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. Set your oven to 200C/400F/Gas 6.
12. After 45 minutes to one hour, your dough will have risen and when prodded will be soft and any marks will disappear.

13. Roll the dough out to about 1/2 cm thick into a long rectangle. You will be rolling up the long edge.
14. Spread the pesto all over the dough.

15. 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.
16. 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.

17. 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!
18. Brush the dough with beaten egg and leave for 45 minutes before baking. You'll note how they have expanded.

19. 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.