These dough balls are a favourite in our house and there are words like, “yes!” When I announce we are having these with dinner from the kids. This is something I cannot say I sample and can vouch for but I will got for the mmm’s and how quickly the disappear as recommendation enough!!
Also get the kids involved as they love it. I do cooking classes with these for adults and children as everyone should know how to make dough it’s so satisfying, fun and inspiring.
So you will need:
500g strong white bread flour
7g easy bake yeast
1 tsp unrefined golden caster sugar
30ml warm water
50ml olive oil
If you have a mixer with a dough hook attachment you can throw all the ingredients in the bowl and mix away for 10 minutes then leave to rest for 10 minutes for the first proof. Or
if your doing this by hand take your flour and dry ingredients and place in a bowl apart from the yeast and water and oil. Mix them together and tip out on a clean worksurface. Build it up to a mound and make a hole in the middle. Take the warm water and oil and tip the yeast in and mix together. Then pour a bit of the liquid in the hole you’ve made and take your finger and mix with the flour whilst trying to contain the liquid in the middle and not allowing it to escape out the flour mixture. Continue to do this until you have used up your liquid and you now have dough. Work you mixture whilst kneading and stretching the dough for a minimum of 10 minutes to activate the gluten. This is very important you do this vigorously and at the end of the 10 minutes you should have a smooth and stretchy piece of dough that should double in size! If you have not kneaded enough it will not rise enough…. So work it baby.
Place your dough in a big bowl and cover it will cling film and place in a warm place for an hour and it should double in size.
hopefully you have a monster on your hands!! Remove the cling film and remove your dough and knock it back, by kneading it a couple of times. Then you are ready to make little balls. This should make about 30-40 dough balls depending on what size you make them. Roll them between you hands and place them with room around them on a baking sheets and then allow them to proof for another 30 mins approx so they grow again. If it’s a very warm day leave them on the side in the sun. If it’s cold out them in a warming tray, airing cupboard, by a radiator, a very cool oven 50degrees if you have a spare oven. Preheat your oven to 200/180fan and once doubled in size again (approx 30 mins) cook for approx 8-10 mins for fully cooked (keep an eye they don’t take long)
or if like ro part bake so you can freeze some to take out for future use. Cook for 5-8 mins you want them barely brown (again keep an eye)
cook from frozen will take a few minutes in preheated oven to heat through. 5 minutes approx.
We love serving these with garlic butter, olive oil, balsamic oil. Enjoy x