Dough Balls


Dough Balls

  • Prep Time 2h 30m
  • Cook Time 12m
  • Servings 5


  •  75 ml lukewarm water
  •  3.5 g (1/2 sachet) fast-acting yeast
  •  175 g plain flour
  •  3 g salt, plus more for seasoning
  •  2 tsp olive oil
  •  100 g vegan butter, softened
  •  3 cloves garlic, minced
  •  1 handful parsley, finely chopped
  •  Basil or parsley, to garnish


  • In a small bowl, combine the water and yeast. Set aside for 5 minutes.
  • In a large bowl, combine the flour, salt, olive oil, and yeast mixture.
  • Using an electric mixer with a dough hook, mix for 7 to 8 minutes, until no longer sticky. If you don’t have an electric mixer with a dough hook, knead by hand for 10 to 12 minutes.
  • Place the dough on a lightly floured work surface and gently shape into a ball. Return to the bowl.
  • Cover the bowl with cling film and let the dough rest for about 1 hour, until doubled in size.
  • In a small bowl, mix the vegan butter, garlic, and chopped parsley. Add the salt, to taste. Set aside.
  • Place the dough on a floured work surface. Cut into 10 pieces and roll each into a ball.
  • Arrange in two rows on a lightly floured baking sheet, with each touching those adjacent to it.
  • Let rest for about 1 hour, until doubled in size. Preheat the oven to 180°C.
  • Gently spread the garlic butter on the dough balls, reserving about 2 tablespoonsful.
  • Bake for 10 to 12 minutes, or until golden.
  • Spread with the remaining garlic butter. Garnish with basil or parsley and season with salt. Serve immediately.

Recipe Adapted From The Rose & Bean