Homemade garlic dough ball knots.
I have yet to meet anyone who can resist a plate of garlic dough balls. As ever I thought it must be very simple to make your own, with the added benefit of making your own garlic butter means you don’t need to worry about running out before the last dough ball is dipped.
I tossed all the dough balls in the garlic butter rather than dipping and munching but it is up to you to choose a method of getting the butter and dough balls together! One other change I made was to make the dough pieces into knots, easier to pull apart and they give more soft fluffy interior to dip in the butter.
Homemade garlic dough ball knots. – makes 12
200g strong white bread flour
1/2 tsp sugar
2 tsp olive oil
good pinch of salt
1/2 tsp dried yeast
4 fl oz warm water
salted butter, garlic and parsley for the garlic butter.
- In a jug mix together the water, sugar and dried yeast. Allow to sit for 15 minutes until the yeast begins to foam.
- In a large bowl tip the flour, salt and olive oil. Pour in the yeast and water.
- Mix well to combine.
- Turn out onto a lightly floured surface and knead for 10 minutes until smooth and the dough feels springy.
- Place in clean lightly oiled bowl. Cover the bowl with cling film and leave the dough until doubled in size (approx 1 to 1.5 hours).
- Once risen Preheat the oven to 220c.
- Slide the dough out from the bowl. Pat into a rectangle and cut the dough into 12 equal pieces.
- Line a baking sheet with parchment.
- Roll the dough into a sausage shape and tie the dough into a knot.
- Place on the baking sheet and allow to rest again for 15 minutes.
- Bake for 10 minutes until golden.
- Mix together 50g of softened butter, garlic and parsley. If you want more then make more.
- I tossed the hot dough balls in the butter until the butter coated the dough ball knots, if you prefer to dip then dip.