Garlic Herb Dough Balls

I was standing in my kitchen on a rainy Saturday afternoon, craving something warm and comforting but not quite ready for a full meal. That's when I spotted the bag of bread flour in my pantry and remembered a batch of garlic and herb dough balls I'd had at a friend's dinner party weeks before. I decided to try making them myself, and the smell that filled my kitchen as they baked was enough to make me forget the gray skies outside.

The first time I made these for a family gathering, I watched my niece pull one apart with her fingers, steam rising from the fluffy center, and she looked up at me with wide eyes like I'd just performed magic. My brother reached for his third before he'd even finished his second. Since then, these dough balls have become my go-to whenever I want to feel like I've really cooked something special without spending hours in the kitchen.

Ingredients

• Strong white bread flour: This high-protein flour gives the dough balls their chewy, airy texture and helps them rise tall and fluffy.
• Instant dry yeast: I love that you can mix it straight into the dry ingredients without proofing, it saves time and works reliably every time.
• Lukewarm water: Too hot and it'll kill the yeast, too cold and it won't activate, so aim for just warm to the touch.
• Olive oil: Adds a subtle richness to the dough and keeps it soft even after baking.
• Unsalted butter: The base of the garlic herb mixture, it melts into the dough balls and creates that glossy, golden finish.
• Fresh garlic: Minced finely so it distributes evenly, the raw garlic mellows as it bakes and infuses every bite.
• Fresh parsley, chives, and basil: This trio brings bright, aromatic flavor that makes the dough balls taste like they came from an Italian bakery.
• Salt and black pepper: Simple seasonings that bring out the sweetness of the dough and balance the richness of the butter.

Instructions

Mix the dough base:

Whisk together the flour, salt, sugar, and yeast in a large bowl, then make a well in the center and pour in the lukewarm water and olive oil. Stir until a shaggy dough forms and no dry flour remains.

Knead until smooth:

Turn the dough out onto a floured surface and knead for 8 to 10 minutes, pressing and folding until it becomes smooth, elastic, and springs back when you poke it. This is where the magic happens, so don't rush it.

Let it rise:

Place the dough in a lightly oiled bowl, cover with a damp towel, and set it in a warm spot for about an hour. You'll know it's ready when it's doubled in size and feels airy to the touch.

Prepare the garlic herb butter:

While the dough rises, mix the softened butter with minced garlic, chopped parsley, chives, basil, salt, and a few grinds of black pepper. The smell alone will make you impatient for the dough balls to be ready.

Shape the dough balls:

Punch down the risen dough to release the air, then divide it into 16 equal pieces and roll each one into a smooth ball. I like to weigh them to keep them even, but eyeballing works just fine too.

Brush and bake:

Arrange the dough balls on a parchment-lined tray, brush them generously with half the garlic herb butter, then bake at 200°C for 18 to 20 minutes until they're golden and puffed. As soon as they come out, brush on the remaining butter while they're still hot so it melts into every crevice.

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There's something deeply satisfying about pulling apart a warm dough ball and watching the steam escape, then tasting that first bite with the garlic and herbs melting on your tongue. I've served these at casual dinners and holiday gatherings alike, and they always disappear faster than I expect. They've become more than just a recipe to me, they're a little ritual of comfort and connection.

Serving Suggestions

I love setting out a bowl of warm marinara sauce for dipping, but these are just as good alongside a creamy pasta, a fresh salad, or even torn up and used to soak up the last bits of a hearty stew. Sometimes I'll sprinkle a little grated Parmesan on top before baking for an extra savory crust.

Storage and Reheating

These dough balls are best enjoyed fresh from the oven, but leftovers keep well in an airtight container at room temperature for a day or two. To reheat, wrap them in foil and warm in a low oven for a few minutes, or pop them in the microwave for 15 seconds to bring back that soft, pillowy texture.

Make It Your Own

Once you've made these a few times, you'll start to see how adaptable they are. I've swapped the herbs for rosemary and thyme, added a pinch of chili flakes for heat, and even tucked small cubes of mozzarella into the center before baking for a melty surprise. The dough is your canvas, so don't be afraid to play with it.

• Try brushing with pesto butter instead of garlic herb for a different flavor profile.
• Add a sprinkle of sea salt flakes on top right before baking for a nice crunch.
• Freeze the shaped, unbaked dough balls and bake them straight from frozen when you need a quick appetizer.

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These garlic and herb dough balls have earned a permanent spot in my recipe rotation, and I hope they find a place in yours too. There's nothing quite like the simple joy of warm bread shared with people you care about.

Recipe Questions & Answers

→ What flour is best for the dough balls?

Strong white bread flour is recommended to give the dough balls a soft yet sturdy texture.

→ Can dried herbs be used instead of fresh?

Yes, dried herbs can replace fresh ones, using about half the amount to maintain balanced flavor.

→ How long should the dough rise?

The dough should rise in a warm place for about 1 hour until it doubles in size for optimal fluffiness.

→ What is the best way to apply the garlic herb butter?

Brush the dough balls generously with the butter mixture before baking, then once more immediately after baking for full flavor.

→ Are there suggested serving options?

They can be enjoyed warm as an appetizer or served alongside Italian meals, with marinara sauce as a dipping option.