Cheesy Garlic Tear’n’Share Bread

This is a very indulgent treat! Perfect for a casual get-together as it can be prepped the day before! Watch the clip here, recipe below.

Cheesey Garlic Tear’n’Share Bread

Makes 12 rolls


325g strong white flour

1/2 teaspoon salt

1/2tablespoon sugar

7g pack fast acting yeast 

1 ½  tablespoons olive oil

150ml-200ml lukewarm water

About 100g Mozzarella and /or Cheddar cheese, grated and mixed

100g Garlic Butter (see recipe below), melted

Optional finish: chopped Rosemary


  1. Put the flour and salt into a large bowl, add the sugar and salt to one side.  
  2. Make a well in the centre, add the yeast and some of the water water. 
  3. Gradually work into the flour to make a soft dough. 
  4. Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth. 
  5. Transfer the dough to a lightly floured work surface, knead for 10 minutes  (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic) or place in a mixer with a dough hook for about 5 minutes.
  6. Place the dough into a well oiled bowl and cover tightly to prove for at least an hour.
  7. Remove the dough from the bowl onto a lightly floured surface. Knock back and then divide the dough into 12 pieces. Place some of the cheese into the centre of each piece of dough and shape into balls by rolling between your hands.
  8. Place the balls of dough into am oiled round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this)
  9. Cover with cling film and let rise in warm spot for about 10 minutes. . 
  10. Preheat the oven to 200 C˚/180 Fan / Gas 6
  11. Brush a generous amount of garlic butter on top of each roll and sprinkle a little salt and rosemary on top to decorate  
  12. Bake for 15-20 mins or until they are golden brown then drizzle the remainder of the garlic butter on top.
  13. Remove from the tin and Tear’n’Share!

For the garlic butter 

2 garlic cloves, crushed 

A small bunch of flat-leaf parsley 

100g butter 

A squeeze of lemon juice 

Salt and black pepper 


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