Dough Balls Recipe Plain Flour

We have all the advice on how to make dough balls, check out our quick slideshow to see how easy they are.

When using dried yeast, you need to activate it first. Warm up the milk and water to about 40°C / 105°F before adding the yeast.

Yeast is a sensitive ingredient; if it is near its use-by date or not stored properly after opening (which should be in the fridge), it will not activate.

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If using an instant, also known as fast action or quick-rise yeast, you will not need to activate it first. Simply add to the dry ingredients; there is no need to warm up the milk and water.

A more straightforward method. However, you won't know if the yeast is working until 30 minutes later when the dough hasn't doubled in size!!

Use the hook attachment and knead for about 5-6 minutes until it forms a sticky ball. Turn out onto a lightly floured surface and knead for a minute until smooth but still tacky.

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Knead by hand on a floured surface with your hands for ten minutes until the dough is smooth. The dough should be tacky when touched, don't add too much flour.

Shape into one large ball and place in an oiled mixing bowl. Cover with a damp tea towel or cling film and leave to double in size.

Take the large dough and squeeze a smaller ball between your thumb and forefinger to shape it into more petite size. They should be slightly smaller than the size of a golf ball.

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Preheat the oven at 180°C fan / 200°C / 400°F / Gas mark for 8-10 minutes. Don’t cook too long; they will be a very pale golden colour once cooked.

They can be stored at room temperature for up to 2 days and reheated in the oven for 5 minutes or microwave when needed.

Serve these as an appetizer at a party, a starter with garlic butter, a side with pasta dishes or for dessert with a sweet dip. They are perfect for any occasion and will be your new favourite treat!

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If using active/instant yeast there is no need to activate yeast first, simply add straight to the dry ingredients with the milk and water.

Calories: 16 kcal Carbohydrates: 1 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 1 mg Sodium: 172 mg Potassium: 15 mg Fiber: 1 g Sugar: 1 g Vitamin A: 9 IU Vitamin C: 1 mg Calcium: 7 mg Iron: 1 mg

Dough balls in pizza express restaurants are served with garlic butter to dip in. Here is how to make a similar garlic dip at home.

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Store garlic butter in an airtight container in the fridge for up to 1 week. It is best to let it come to room temperature before serving for easier dipping.

You could also serve as a side dish to dinners, such as pasta dishes shown here with our pasta alla norma. Or as a starter with a caprese salad.

We hope you enjoy making these homemade dough balls. Let us know what you serve them with; it’s always great to see how different people like them.

Dough Balls With Garlic Butter Recipe