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Dough Balls with garlic and herbs
These soft and fluffy dough balls are deliciously garlicky, with a side serving of garlic and herb butter for dipping.
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Ingredients
For the dough balls:
- 300 g strong white flour
- 1 teaspoon dried fast-action yeast (5g)
- ¾ teaspoon salt
- 200 ml warm water
- 1.5 tablespoon olive oil
For the garlic butter:
- 75 g vegan 'butter' / block margarine at room temperature
- 2 cloves garlic
- handful fresh parsley
Instructions
- Mix the flour, yeast and salt in a large bowl. Add most of the water and olive oil and mix to a soft dough. You may not need all the liquid, just enough to make the dough soft but not sticky.
- Knead the dough for 3-4 minutes, stretching and folding it until it is smooth and soft. Return it to the bowl, cover and leave to prove for 45 minutes.
- Lightly oil a round baking tin (roughly 23cm / 9 inches round).
- Divide the dough into 16 equal pieces. Roll each piece into a round ball then place them into the baking tin slightly spaced apart.
- Cover the tin and leave the dough balls to prove for a further 30 minutes.
- Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
- Bake the dough balls for 12-14 mins until golden and well risen.
- Whilst they are baking, make the garlic butter by mixing the vegan butter, peeled and crushed garlic cloves and finely chopped parsley.
- When the dough balls come out of the oven, brush them liberally with garlic butter. Serve them whilst still warm, with the remaining garlic butter on the side for dipping.
Video
Notes
Only use as much liquid as you need in the dough. All flours are different, so you may need slightly more or less water and oil to form a dough that is soft but not sticky.
You can slow down the proving time by keeping the dough in the fridge. This might be handy if you want to make the dough ahead of time, then bake your dough balls just before serving. You could do the first prove overnight in the fridge, or the second prove (once you have balled up the dough) for 4-6 hours. Just remember to bring the dough balls back to room temperature before baking them.
Nutrition
Serving: 1dough ball with garlic butterCalories: 116kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 143mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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