Italian · serves 2

Dough Balls with Garlic Butter

Semolina in the dough for bite. The garlic butter is the reason anyone makes these.

105 min Some work Vegetarian

Ingredients

  • 325ml lukewarm water
  • 7g dried yeast
  • 1/2 tbsp sugar
  • 400g strong white bread flour
  • 100g fine semolina
  • 1/2 tsp salt
  • A bunch of flat leaf parsley
  • 100g salted butter, softened
  • 2 garlic cloves
  • Salt and black pepper

Method

  1. Bloom the yeast and sugar in the water, 10 minutes.
  2. Mix flour, semolina and salt, well in the middle, yeast poured in gradually and drawn in with a fork.
  3. Knead 10 minutes until smooth and elastic. Prove 1 hour until doubled.
  4. Divide into 16 and roll into balls.
  5. Pack into a lined tray with small gaps, prove 30 minutes.
  6. 200°C for 15 minutes.
  7. Blitz the butter with the garlic, parsley, salt and pepper.
  8. Brush over the moment they come out so it melts in, and serve the rest for dipping.

Questions people ask about Dough Balls with Garlic Butter

How long does Dough Balls with Garlic Butter take?

About 105 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Dough Balls with Garlic Butter?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Dough Balls with Garlic Butter ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Dough Balls with Garlic Butter vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Dough Balls with Garlic Butter?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Dough Balls with Garlic Butter?

Brush over the moment they come out so it melts in, and serve the rest for dipping. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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