500 grams of plain white flour
60 grams of butter
15 grams/1 table-spoon of sugar
10 grams/2 tea-spoons of salt
20 grams of fresh yeast
60 grams of eggs
210 millilitres of warm water
60 millilitres of milk
Toppings: Sunflower seeds, pumpkin seeds, linseeds, sesame seeds, corn flour, plain white flour and caraway seeds.
Making Tear and Share Rolls
Cut the butter into smaller chunks and add to a food processor with the flour, mix until the flour reaches breadcrumb consistency. If you don´t have a food processor add both to a bowl and use your hands, rubbing the butter into the flour. Mix in sugar and salt. Whisk the eggs, ca 1 1/2 small eggs, together and weigh them up. Don´t throw the leftover egg away as you will use it for the egg wash at a later stage.
Measure up your milk and add warm water to the same measuring cup, attempting to get a lukewarm temperature. Put your finger in, the mixture should be neither cold nor warm. Crumble the yeast into a bowl and pour over the water/milk mix and the eggs. Dissolve the yeast using a spatula and add in the flour mixture. Fold the flour in until it all becomes one dough. Pour the dough onto your baking surface and start kneading it. The dough will be quite wet at this point, but just continue to knead the dough and use a dough scraper to assemble it back into a “ball”. This is a lengthy process, so put on some good music.
When the dough starts sticking less to your hands and becomes more elastic, add a little flour to the surface to help shape it into a tight ball. Place the dough back into the baking bowl, make sure you clean it out first, and leave to rise somewhere warm under a cloth until it has doubled in size. Take out your toppings, you can use alternative ones like poppy seeds, nigella seeds and so on, and place them on small plates. This way its easier to put the toppings back into their containers. Add some milk to the leftover egg and whisk together.
Take out a round baking tin (22 -25 centimeters in diameter, mine was 22) and line it with baking paper. Butter some baking paper and butter up the side of the tin. When the dough has doubled in size add it to your baking surface and take out your scale. Measure out 19 approximately similar sized buns, ca 50 gram each, and roll them into small buns. Use a baking brush to brush the milk/egg mix onto the top of the bun and roll the top in the topping of your choice. Continue until all the buns have been covered and make sure that you have different type toppings all around for a more interesting look. Cover with a kitchen towel and leave to rest for about 20 minutes.
Preheat your oven to 180 degrees Celsius and place the tin onto the middle shelf when the 20 minutes are up. Leave in for about 25-30 minutes, it really depends on your oven. Check after 25, and give it a little extra if it seems a bit too soft. Take the tin out of the oven and remove the ring around the buns. Lift the baking paper off the bottom, check to see that your buns are brown underneath, and place on a baking grid to cool off. Serve for breakfast, brunch, dinner or soups.