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.
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
- Some flour
- 2 – 3 tbsp of fine semolina
- Place all the ingredients into the bowl of your stand mixer or into a large bowl.
- 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.
- If you want to do this by hand, mix all the ingredients together until you have a sticky dough.
- Turn the dough out onto a lightly floured worktop and knead the dough for 10 minutes until smooth and elastic.
- 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.
- Turn your dough out onto a lightly floured worktop and knead for 1 minute.
- Dust your worktop with some flour and the semolina.
- 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.
- During the last 10 minutes of rising preheat the oven to 230C/210C fan.
- Bake the dough balls for 10 – 15 minutes until well risen and golden. They should sound hollow when tapped on the bottom.
- Leave to cool on a cooling rack or toss them in garlic butter while still warm.
0 0 100 0