Doughballs!

LearningToSave.

right probably a really dumb question but.....
how you do make doughballs? you know the kind i mean 12 little balls of dough with garlic butter that the supermarkets try and sell you for like 1.99!!!
we bought some reduced to 10p and my daughters loved them with pizza(hm).
do i just literally make up a batch of dough(im bm?) and tear into tiny balls and put on baking tray?

does anyone do these themselves and have an idiot proof way to do them?

Penelope_Penguin

LearningToSave. wrote: »

do i just literally make up a batch of dough(im bm?) and tear into tiny balls and put on baking tray?

does anyone do these themselves and have an idiot proof way to do them?

That's how I do them - cut the dough into equally sized pieces, knead lightly to make a neat ball, allow to rise and cook as normal. I then serve with HM garlic butter.

Penny. x

nell2

I make up an extra batch of pizza dough in the breadmaker for these and they are gorgeous and a really cheap addition to pizza or pasta! They do seem to rise quite a lot I find, so make the balls smaller than you think you should. Yummy!

belfastgirl23

I think the pizza express garlic 'dip' is made with half olive oil and half butter if that's useful for anyone

juliapenguin

Oh, they sound so good. I could murder some right now... I've got to make some soon.

patchwork_cat

I find that in the shops they are very soft - do any of you manage to get them soft and not 'crusty'?

shell2001

I make my usual pizza dough up in the bread maker and then make the dough balls with the left over dough. Trouble is littles now eat more dough balls than pizza;) .

:eek: at how much the supermarket are charging for 12!

Zazen999

Patchwork cat - I find that to make bread softer and not crusty - sprinkle flour on the bread. Much softer result.

Gingernutmeg

To make bread softer, cover it with a tea towel as soon as it comes out of the oven, so that the steam softens the crust. Or, brush the bread with butter as soon as it comes out - it softens the crust slightly and gives a nice shine.

When I made doughballs I made up some garlic butter (butter, garlic, parsley), sort of rolled it into a long sausage shape and froze it. Then I made the balls, and cut off a little bit of the frozen butter and wrapped the doughball around it, leaving the seam/hole at the top so that the butter oozed out onto the dough, like it does with the Pizza Express ones you buy. This helps to stop the dough going so crusty too. They were very good lol, in fact so good I daren't make them that often

JoeyEmma

Do you freeze them? If so when do your freeze them? Once they are balled up, once they have risen or once they have cooked?

Gingernutmeg

If I'm freezing dough I usually do it after it's had one rising, then I split it, ball it, whatever, and chuck it in the freezer. Then it gets the second rising whilst it's thawing out - a long slow rise like that gives a better flavour.