Tear and share bread rolls for church gatherings are easy to make, pleasant to the eye, and delighfully tempting to nibble.
We hold a communal dinner once a month after the service. It’s a relaxed bring and share meal, with a rotation of volunteer cooks preparing the main dish and dessert. Others contribute salads, drinks and specialities which may range from tortilla to a Rumanian version of ensalada rusa – Russian salad.
There’s always plenty of food for unexpected visitors, and the fellowship shared around the table and in the kitchen is a reflection of our Mediterranean food-with-friendship culture.
Bread is an essential part of any spanish meal. These tear and share bread rolls fill the baskets that are passed around at the church meals, and are favorites of the younger children.
They are moist and tasty enough to be served as is, with no condiments; and they are equally delicious
- topped with a drizzle of olive oil,
- as a helpful retriever of that last bit of gravy,
- smidged with butter.
Other options we bake for tear and share bread at church include soft dinner roll knots, sourdough loaves, and baguettes.
15 rolls, each made from 50g of the dough, were made in my oval Le Creuset cast iron casserole.
Prep time includes the bench rests and the one hour rise.
- 1 T/ 15ml active yeast
- ½c /125ml warm water
- ½c /125ml milk
- 1 egg
- 2 T / 30ml olive oil
- 2 T / 30ml sugar
- 1 t / 5ml salt
- 750ml / 3c flour
- Stir the yeast into the warm water and let it sit until dissolved.
- Whisk the egg lightly, then add the warm milk and the oil.
- Add the sugar, and the salt.
- Pour this onto the dissolved yeast mixture and stir until combined.
- Add the flour and stir the mixture to form a rough sticky-ish dough.
- - Wetter is better with this dough, but not so wet that you can't knead it.
- Rest the dough in the bowl for 10 minutes.
- Tip it out onto a very lightly floured surface and knead for 10 minutes, until it is smooth.
- - It will firm up a bit, but still be slightly tacky.
- Cover the bowl and leave the dough to rise for about an hour.
- Test by gently prodding an indent into the dough with a dampened knuckle.
- When the dough rises to fill the indent it is ready.
- Tip the dough out onto a very lightly floured surface, and let it rest for 10minutes.
- Form it into a rough, slightly flattened, square, then divide it into pieces ready for shaping.
- I made 15 tear and share rolls of 50g each from this recipe.
- Shape each piece into a ball by using a cupped palm to shape the dough, rolling it in light circles against the work surface.
- Line a Le Creuset or other cast iron pan with parchment paper - or use a normal baking sheet.
- Place the rolls in the pattern you choose, close to one another but not quite touching.
- Leave them to rise for 30-40 mins
- - same 'are you ready' test as before, just be very gentle with the nudging.
- While they are rising, re-heat the oven.
- - Baking heat here is 200- 220C, depending on the oven. Mine is old and erratic, and needs the 220
- Just before putting the rolls in, brush them lightly with melted butter.
- Bake for between 15 and 20 mins - again, the time depends a lot on your oven.
- - Look at how they have risen, and for a gentle golden colour.
- Cool the rolls on a wire rack, and enjoy.