Tear-and-share cheese & garlic rolls

Enjoy this cheesy garlic tear-and-share bread at a family dinner. It's perfect for feeding a crowd at a barbecue, or as a side dish to a hearty casserole

Prep:40 mins
Cook:40 mins
Plus as least 2 hrs proving

Easy

Nutrition per serving

kcal 150
fat 6g
saturates 4g
carbs 18g
sugars 0.3g
fibre 1g
protein 5g
salt 0.3g

Ingredients

100g unsalted butter, softened
450g strong white bread flour
7g sachet fast-action dried yeast
1 tsp golden caster sugar
rapeseed oil, for the bowl and tray
2 tbsp polentaor 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.