Ingredients

The following ingredients have 12 Servings
  • 250g strong white bread flour
  • 1 tsp caster or granulated sugar
  • 1⁄2 tsp fast action dried yeast
  • 1 tsp soft butter
  • 1 tbsp soft butter
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 2 tbsp chopped parsley, or 1 tsp dried parsley

Instruction

  • Put the flour and 1⁄2 teaspoon of salt in a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough tepid water to form a soft, slightly sticky dough – you’ll need about 150ml. Knead the dough on a floured surface for about 10 minutes until smooth and springy.
  • Divide into 12 small pieces, roll them into balls, then place on a baking tray with space around them. Cover with clingfilm and leave in a warm place for 40-50 minutes, or until doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8. Bake the dough balls for 10 minutes, then reduce the temperature to 200°C, fan 180°C, gas 6 and cook for a further 10 minutes, or until risen, golden brown and cooked through.
  • Cool for 10-15 minutes before serving. Mix the soft butter and olive oil together, and mash in the garlic and parsley. Serve the warm dough balls with the garlic mixture brushed over them.