The soft, fluffy dough balls were baked in the oven in a tear and share style. Serve with your favorite dip (see our favourites below, including beer cheese dip), make a mini slider (roast beef and gravy make a great filling!), polish with garlic butter or swipe through the pasta sauce at the bottom Use it to your bowl.
These dough bowls come with a few ingredients that you can find in the pantry (only six ingredients to be exact)! And trust me, its soft and fluffy interior is very valuable.
I use milk in the dough (instead of water) to enrich the bread, making it richer and fluffy than a regular bread roll.
It’s hard to believe how quickly 30 of these dough balls disappear!
fundients
Dry ingredients – Strong white bread crumbs, salt, caster sugar, instant yeast.
Wet ingredients – unsalted butter, warm milk, a small amount of oil.
How to make:
***A complete recipe with detailed instructions on the recipe card at the end of this post***
First, add the dry ingredients to the mixing bowl. Make sure to keep salt and yeast on the other side of the bowl. Salts inhibit yeast, so it is recommended to separate them when they are in the strongest form (before mixing). When mixed, the yeast actually helps the yeast – controlling the fermentation rate, enhancing gluten (and adding flavor). Add the wet ingredients, mix together the dough hook attachments, then knead the dough by running the mixer low for 10 minutes. Alternatively, knead it with an oiled board and with your hands. The dough is sticky and the oil prevents it from sticking. This is desirable to knead it on a floured board (substantial flour is required to stop the stickiness, which makes the dough balls more durable). Transfer the dough to an oiled bowl, cover and prove it until it is doubled in size. Once the size is doubled, fold it onto the surface of the flour to knock out any excess air bubbles. Divide the dough into equal small bowls and place them in oven-bearing dishes so that the other bowls are a little separate in each bowl. Cover and prove it for another 30 minutes. Bake in the oven and bake until golden brown on top. Once cooked, remove them from the oven, brush them with a bit of melted butter and they’re ready to serve!
Pro tips
The butter melted in the dough bowl is still warm and warm, giving the dough bowl a nice sheen and keeping it softer.
Its golden buttery appearance and fluffy, slightly sweet decor make it the perfect appetizer or side dish.
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? FAQ
I like to serve these fresh ovens from the oven, but they are still fresh, fluffy and warm. However, it will be soft and soft for a day or two when stored in an airtight container at room temperature.
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Place the flour in a food mixer bowl using the dough hook attachment. Add salt and sugar to one side of the bowl and add instant yeast to the other side (you don’t want to have direct contact between the yeast and salt).
500 g (4 cups + 1 tablespoon) strong white bread crumbs, 2 tsp salt, 25 g (3 tablespoons) caster sugar, 10 g (TSP) Instant Yeast
Add butter and milk. Turn on the mixer on medium speed, mix the dough ingredients and run for 7-8 minutes. The fabric is wet and sticky at first, but soft and smooth towards the end.
30 g (2 tablespoons) salt-free butter, 330 ml (1 1/2 cup) Warm (but not hot) Milk
Wipe a little oil on the inside of a large bowl and transfer the dough to the bowl. Cover with Clingfilm and prove in a warm room for about an hour until it is doubled in size.
1 tablespoon oil
Once the dough is doubled, lightly turn on the surface of the powder and fold the air repeatedly to toss the air over.
Divide the dough into small sized pieces each weighing about 30g. Roll each part into a ball. Place the dough bowls in a large oven-bearing dish. Leave a little space between each ball so that it can be expanded. Cover the dish with Clingfilm and prove for another 30-40 minutes.
Preheat the oven to 190C/375F (fan).
Once the dough is proven, remove the cling film and place the dish in the oven for 20-25 minutes until the dough bowls are golden.
1 tbsp saltless butter
Removed from the oven and polished the melted butter into a roll, still hot. Let the dough bowl cool for 10 minutes before serving.
Can I make a dough ball first?
I like to serve these fresh ovens from the oven, but they are still fresh, fluffy and warm. However, it will be soft and soft for a day or two when stored in an airtight container at room temperature.
Nutritional information is approximated by bowl of dough (based on 30 dough balls in this recipe).
calorie: 86kcal | carbohydrates: 14g | protein: 3g | fat: 2g | Saturated fat: 1g | Polyunsaturated fat: 0.3g | January Saturated Fat: 1g | Trans Fat: 0.1g | cholesterol: 5mg | sodium: 163mg | potassium: 37mg | fiber: 0.5g | sugar: 1g | Vitamin A: 55iu | Vitamin C: 0.001mg | calcium: 17mg | iron: 0.2mg
Nutrition information is calculated automatically and should only be used as an approximation.
Some of the links in this post may be affiliate links. This means that when you purchase a product, you will be charged a small fee (without additional costs). If you’re going to buy, thank you! That will help you run your kitchen sanctuary. The nutritional information provided is approximate and may vary depending on several factors. For more information, please see the Terms of Use.
(TagStoTRASSLATE) Dough ball (T) Pizza Dough ball (T) Tears and share
