I also made these last night to accompany our pasta dish. I love a garlic dough ball!
Makes 10-15 balls
For the dough:
250g of strong white bread flour
1 teaspoon of salt
5g of fast acting yeast (yellow packet)
1 tablespoon of olive oil
200ml of warm water (approx.)
For the filling:
Garlic butter (I tend to buy it ready made, but you can, of course, make your own with butter, garlic and finely chopped parsley.)
In a large bowl mix together the flour, salt and dried yeast.
Make a well in the centre and pour in the olive oil.
Then gradually add in the water, a bit at a time, mixing well, first with a wooden spoon, then with your hands. You may need a bit more than the 200ml, or a bit less.
Gradually everything should come together into a soft dough, neither too stick or too dry.
Once the dough has come together turn out on to a lightly floured work surface.
Knead the dough for about 10 minutes or so, until it is smooth and elastic.
Place in a lightly oiled bowl, cover with cling film and leave to rise for 45 minutes or so, away from draughts.
After 45 minutes turn the risen dough out on to a lightly floured surface and punch down.
Fold over into a ball and then divide into small balls about the size of a golf ball. (I reckon you’ll probably get 10-15 out of this much dough)
Press a knob of garlic butter into the centre of each ball and then seal the ball around the butter. (wetting the dough on the join with a little bit of milk will help it to stick together and keep a seal so that the butter won’t leak out.)
Place the balls on an oiled baking tray, cover with some lightly oiled cling film and then leave to rise for 40 minutes or so.
Preheat the oven to 200
Bake in the oven for 10-15 minutes until cooked through and golden.