Garlic & chilli tear 'n' share rolls

A proper crowd-pleaser

Garlic & chilli tear 'n' share rolls

Garlic & chilli tear 'n' share rolls

Serves Makes 12
Time Cooks In50 minutes plus proving time
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 248 12%
  • Fat 12g 17%
  • Saturates 7.4g 37%
  • Sugars 0.8g 1%
  • Salt 0.2g 3%
  • Protein 5.1g 10%
  • Carbs 31.6g 12%
  • Fibre 1.3g -
Of an adult's reference intake
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  • ½ x easy homemade bread dough
  • olive oil , for greasing
  • 1 large bunch of flat-leaf parsley (60g)
  • 6 cloves of garlic
  • 1 lemon
  • 500 g unsalted butter , softened
  • ½ a teaspoon dried chilli flakes
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  1. Make the easy homemade bread dough, then divide it into 12 pieces and roll them on a clean surface until smooth. Place into a greased roasting tray, leaving 3cm gaps between them (they will expand), then cover and leave to prove for 1 hour, or until doubled in size.
  2. Meanwhile, make the flavoured butter – this is a big batch, so you can freeze the extra for another day. Place the parsley (stalks and all) into a food processor. Peel and add the garlic, finely grate in the lemon zest and add a pinch of sea salt and black pepper, then whiz until smooth. Add the softened butter to the mix and pulse until combined.
  3. Lay out an A4 sheet of greaseproof paper on a baking tray, then use a spatula to evenly spread one third of the flavoured butter across the sheet, then sprinkle over the dried chilli. Lay another A4 sheet of greaseproof on top, then carefully place it in the freezer. Spoon the remaining butter onto another sheet of greaseproof, roll it up into a log and twist the ends like a Christmas cracker, then pop into the freezer for a rainy day (see the tip below).
  4. Preheat the oven to 200°C/400°F/gas 6. When the time’s up on the bread, brush all over with a little olive oil, then bake for 30 minutes, or until golden and risen.
  5. Remove the garlic butter sheet from the freezer, peel back both sheets of paper and place it on top of the baked rolls, allowing it to slowly melt over each one, then let everyone tear off their own pieces – heaven!


To divide the leftover flavoured butter into manageable portions, remove the semi-frozen butter from the freezer after 1 hour, unwrap it and slice it into 1cm-thick rounds, then rewrap and keep frozen until needed. This means you’ll be able to easily click off what you need, as and when you want it. Use the extra portions for injecting a flavour hit to potatoes, steamed veg, fish, chicken, steaks or pasta – get creative with it!

– If you don’t have a food processor to hand, finely chop the garlic and parsley before mixing with the butter.
– I like to make one big batch of bread dough and use it in two ways – use the other half in this epic Chocolate twister bread.