These are good on their own but even better tossed in garlic butter. I like to serve them with soup or pasta but I am sure you can find many uses for them.

Dough Balls

INGREDIENTS

For the Dough

• 250g strong bread flour
• 250g ‘00’ flour
• 7g easy blend yeast
• 10g salt
• 10g golden caster sugar
• 15ml olive oil
• 300ml tepid water

To Finish

• Some flour
• 2 – 3 tbsp of fine semolina

METHOD

1. Place all the ingredients into the bowl of your stand mixer or into a large bowl.
2. With the dough hook attached, mix slowly until just combined. Increase the speed to medium and knead for 5 – 7 minutes until smooth and elastic.
3. If you want to do this by hand, mix all the ingredients together until you have a sticky dough.
4. Turn the dough out onto a lightly floured worktop and knead the dough for 10 minutes until smooth and elastic.
5. Place the dough into a lightly oiled bowl and cover the bowl with cling film or a shower cap. Leave the dough in a warm place for about an hour or until doubled in size.
6. Turn your dough out onto a lightly floured worktop and knead for 1 minute.
7. Dust your worktop with some flour and the semolina.
8. Divide the dough into 25g pieces and roll each piece into a ball. Roll the dough balls in the semolina flour and place onto a baking sheet making sure that you leave some space between them to rise.   Cover with oiled cling film or place into a large plastic bag and leave to rise for 20 – 30 minutes until doubled in size.
9. During the last 10 minutes of rising preheat the oven to 230C/210C fan.
10. Bake the dough balls for 10 – 15 minutes until well risen and golden. They should sound hollow when tapped on the bottom.
11. Leave to cool on a cooling rack or toss them in garlic butter while still warm.