Tear and share cheese and herb rolls recipe
 So impressive and perfect for sharing. Tear and share bread always goes down well as part of a spread. It’s best made and served on the same day, though it can be frozen once cooked and defrosted and refreshed in a moderate oven to serve. For this recipe you will need a freestanding mixer fitted with a dough hook. 500g/1lb 2oz strong white flour, plus extra for dusting7g dried fast-action yeast1½ tsp salt1 tbsp olive oil350ml/12fl oz warm water115g/4oz mature cheddar, grated4 tbsp freshly chopped herbs (a mix of rosemary, thyme, chives and basil)1 free-range egg, beaten 500g/1lb 2oz strong white flour, plus extra for dusting 7g dried fast-action yeast 1½ tsp salt 1 tbsp olive oil 350ml/12fl oz warm water 115g/4oz mature cheddar, grated 4 tbsp freshly chopped herbs (a mix of rosemary, thyme, chives and basil) 1 free-range egg, beaten Method Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry.Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size.Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same).Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper.Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size.Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm. Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry. Measure the flour, yeast, salt, oil and water into the bowl of a freestanding mixer. Mix well using the dough hook until the dough comes together. You may need to add a little more water, if it looks dry. Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size. Tip the dough on to a floured worksurface and knead for about 5 minutes, until soft and smooth. Place in an oiled bowl, cover tightly with cling film and leave to rise in a warm place for 2 hours, or until doubled in size. Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Tip the dough onto a floured surface and knead (or knock back) for 2–3 minutes. Flatten out the dough to a round about 20cm/8in diameter, add the cheese and herbs and firmly knead into the dough until evenly distributed. Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same). Shape into 32 evenly sized balls (weigh the dough if you want the balls to be exactly the same). Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with baking paper. Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size. Arrange the balls on the prepared baking sheet in a round shape, so they are touching slightly. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until well risen and almost doubled in size. Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm. Brush the surface of the rolls with beaten egg and bake for 25–30 minutes, until well risen and golden-brown on top and underneath. Slide onto a wire rack to cool slightly before serving warm.