Garlic Dough Balls
Forget going out to a restaurant – we promise there’s nothing more irresistible than the smell of these homemade Garlic Dough Balls baking in your oven. They take a bit of effort, but the process is so satisfying! Once you’ve perfected making your dough from scratch, you’ll want to make these every time you’re having Italian-style meals.
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Make sure you measure the yeast accurately (2 level teaspoons), using measuring spoons. The water must be warm, as this will help activate the yeast. Water that is too hot or too cold will not work. The caster sugar in this recipe helps activate the yeast, so do not replace the caster sugar with artificial sweetener. Kneading the dough for a full 10 minutes will ensure the gluten in the dough becomes elastic enough to get a good rise when cooked. It’s worth timing the 10 minutes, as it’s longer than you think when kneading! Make sure to place the dough somewhere warm when proving it. An airing cupboard would be the ideal temperature; anywhere hotter or colder may inactivate the yeast. If your oven has a built-in proving or warming drawer, use that.
You could swap the flat-leafed parsley for chopped fresh chives or curly parsley.
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