I love dough balls from the supermarket but they’re a bit too greasy for my liking and I don’t always plan ahead and buy them. This evening mum was making spaghetti and meatballs and I suddenly fancied dough balls. I wasn’t going to drive to town and back just for dough balls so I had a look online to see what I could come up with. Unfortunately I couldn’t really find any recipes that were what I was after so I simply made it up as I went along!
These aren’t exactly the same as supermarket bought ones, obviously. They’re bigger, the size of a small bread bun, and the filling escapes out into the dish but they are very tasty! I made mozerella and garlic as I love cheesy garlic bread but you could just as easily leave the cheese out or use a different cheese if you wanted to. They took me an hour from start to eating so they’re excellent for just throwing together.
250g strong white bread flour
1 tsp salt
1 tsp yeast
150ml warm water
1 tbsp + 1 tsp olive oil
1 ball mozzerella
2 cloves garlic, crushed
- Mix together the flour, salt and yeast in a bowl and make a well in the centre.
– Add the oil and water to the well and mix well until it forms a soft dough, using your hands towards the end if necessary.
– Turn out onto a lightly floured surface and knead for a few minutes.
– Squish the dough out quite flat then add the 1 tsp oil and fold together.
– Continue to knead until the dough is soft and smooth.
– Cover and leave to rest while you prepare the filling.
– Chop the mozerella into chunks and divide roughtly into 12 even piles.
– Soften the butter (20 seconds in the microwave if straight from the fridge) and add the crushed garlic. Mix well.
– Roll the dough out into a large sausage and divide into 12 equal balls.
– Place the balls back in the bowl and cover while working.
– Use a rolling pin to roll out each ball to about 3″ diameter.
– Place a portion of mozerella in the centre then a teaspoon of garlic butter on top of that.
– Gather the edges of the dough and pinch together over the filling, forming a smooth ball.
– Place the ball in a greased, ovenproof dish seam down.
– Repeat with each dough ball, leaving a few cm space between each ball.
– Leave to rise in a warm place for 30 minutes.
– Bake for 15 minutes in an oven preheated to gas mark 7.
– Remove from the oven and allow to cool slightly and reabsorb the juices a bit before serving.