Mary Berry's pull-apart cheese and herb rolls are perfect for sharing and large gatherings
Picnic and barbecue season is in full swing, and Mary Berry has a pull-apart bread recipe that's ideal for any large gatherings.
While the weather may not be ideal, barbecues and garden parties are still underway for many across the country.
If you’re unsure what to bring to your gatherings this summer, Mary Berry’s cheese and herb pull-apart bread rolls could be the answer.
This recipe, shared by the star chef in her Cook and Share series, makes a whopping 32 small rolls, giving you plenty to feed a whole crowd.
Ingredients
- 500g/1lb 2oz strong white flour, plus extra for dusting
- 7g dried fast-action yeast
- 1½ tsp salt
- One tbsp olive oil
- 350ml/12fl oz warm water
- One free-range egg, beaten
- 115g/4oz mature cheddar, grated
- Four tbsp freshly chopped herbs (a mix of rosemary, thyme, chives and basil)
Instructions
Combine all the dry ingredients (flour, yeast, and salt) in the bowl of a stand mixer. Add the oil and water, then mix with the dough hook attachment until a dough forms. If the dough appears dry, add a little more water.
Transfer the dough to a floured surface and knead for five minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it tightly with plastic wrap, and let it rise in a warm spot for two hours, or until it doubles in size.
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On a floured surface, knead the dough again for 2-3 minutes. Shape the dough into a flat circle about eight inches in diameter. Add the cheese and herbs, then knead them into the dough until evenly distributed.
Divide the dough into 32 balls of equal size. For perfect uniformity, you can weigh the dough before dividing.
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. Place the balls on the baking sheet in a circle, close enough to just barely touch each other. Cover them with a clean cloth and let them rise in a warm spot for 30 minutes, or until they are well risen and almost doubled in size.
Brush the tops of the rolls with beaten egg. Bake for 25-30 minutes, or until they are golden brown on both the top and bottom. Transfer the rolls to a wire rack to cool slightly before serving warm.
