Tomato Tear & Share Buns

Tomato Tear & Share Buns


  • 500g Strong White Bread Flour
  • 20g Sugar
  • 1x7g packet of Yeast
  • 7g Salt
  • 30g Unsalted Butter
  • 200g Water
  • 2 Eggs + 1 for Egg washing
  • Tomato Paste
  • Olive Oil

There’s a bit of extra work in making these as opposed to making a straight loaf, but when you cut into them and start smiling, you’ll know exactly why you made them.

How to

Put the Flour, Salt, Sugar & Yeast into a large mixing bowl, ensuring the Salt & Yeast are at opposite sides of the bowl.

Pour in the Water, the beaten Eggs & the melted Butter.

Mix it all together with your scraper or a spoon.

Put a bit (a smidgeon) of Olive Oil onto your work surface and place your dough on top.

Knead for 10 minutes until the dough starts to feel silky smooth.

Once your dough has risen (see photograph below left), tip it out onto a lightly floured surface.

Gently knock out the air and shape into a ball.

Now flour a rolling pin and roll out your dough into a large rectangle (lift up each corner and gently pull to keep reshaping it).

Eventually you will have a piece of flattened dough that looks like the photograph below right.

Get your tube of Tomato Paste and squirt some on, take a spoon or knife and spread it evenly over the surface.

Leave about a 1 inch gap along the side furthest away from you.

From the nearest side, gently start to roll up your dough.

Continue until the whole of the dough is rolled up into a long ‘swiss roll” shape.

Lift your rolled dough gently onto a chopping board, and with a sharp bread knife gently saw in half.

Now take one piece and cut in half, then each half into 3 to make 6 rolls in total.

Line a baking tin with baking paper and place the 6 rolls (buns) into the tin as shown.

Repeat for the other half to make 12 buns in total.

Leave to rise for another hour.

Once risen (see photograph below), egg wash and bake for 15 minutes at 220°c.

Once cool enough, remove the buns from the tin and place on a wire cooling rack.


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