Homemade bread may seem like a lot of effort initially but the pay off is big. Big, big flavour to be precise. Not much beats fresh bread straight from the oven. Tear and Share bread rolls work well when feeding a crowd but also if you want something a little different with your barbecue. We would recommend upping the cheese and garlic qualities to suit your personal tastes, without fail we always throw a bit more of both on because here at BBQ Tips HQ we are cheese and garlic mad. A scattering of chilli flakes would also be a welcome addition for those who like heat! Just cook up your favourite meats or veg, stick it in one of these rolls and you’ll be set. Grilled sausages work particularly well with these rolls.

 

Ingredients

  • 100g unsalted butter, softened
  • 450g strong white bread flour
  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 2 tbsp polenta or cornmeal
  • 1 garlic clove, grated
  • 100g mozzarella, grated
  • 50g cheddar, grated

 

Method

  • Heat 280ml water in a saucepan for a minute until warm but not too hot to stick your finger in (don’t burn yourself!). Remove from the heat, then add 50g butter. Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or a tabletop mixer. Add the warm water and beat to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer, until the dough feels stretchy and smooth. Tip into a clean, oiled bowl and cover with oiled cling film. Leave to rise for 1½-2 hrs, or until doubled in size.
  • Brush a large baking tray with oil and scatter over the polenta. Knock the air out of the dough. Pinch off small pieces (about the size of a walnut), then roll each piece into a ball and put on the baking tray. Leave a little space between each dough ball.
  • Heat oven to 180C/160C fan/gas 4. Cover the tray with oiled cling film, then prove for 30 mins-1 hr until the dough has doubled in size and the balls are touching. Mix the remaining butter with the garlic. When the rolls are ready to cook, brush the tops with the garlic butter and scatter with the cheeses. Bake for 25-30 mins until the dough balls are cooked through. Leave to cool for 5 mins, then serve.

 

Recipe from BBC Good Food magazine, June 2018

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