Name: Dough balls with garlic butter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 50g butter; 300g strong white bread flour; 7g sachet dried yeast; 1 tbsp caster sugar; oil for the bowl and baking sheet; 100g butter; 1 garlic clove crushed; crudités and cured meat, to serve (optional)

50g butter
300g strong white bread flour
7g sachet dried yeast
1 tbsp caster sugar
oil
for the bowl and baking sheet

For the garlic butter

100g butter
1 garlic clove
crushed
crudités
and cured meat, to serve (optional)

Method

step 1
Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
step 2
Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
step 3
Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.