Soft, fluffy dough balls baked tear-and-share style in the oven. Serve with your favourite dip (see my favourites below, including my beer cheese dip), make mini sliders (roast beef and gravy makes a great filling!), brush them with garlic butter, or use to swipe up the pasta sauce at the bottom of your bowl.
These Dough Balls come together with a few ingredients you can find in your pantry (only six ingredients, to be exact)! And trust me, that soft, fluffy interior is SO worth it.
I use milk in the dough (instead of water) to enrich the bread, making it richer and fluffier than regular bread rolls.
You won’t believe how quickly 30 of these dough balls disappear!
Table of Contents
📋 Ingredients
Dry Ingredients – Strong white bread flour, salt, caster sugar and instant yeast.
Wet Ingredients – Unsalted butter, warm milk, and a little oil.
How to make it:
***Full recipe with detailed steps in the recipe card at the end of this post***
- First we add the dry ingredients to the mixing bowl – being sure to keep the salt and yeast on opposite sides of the bowl. Salt inhibits yeast, so it’s best to keep them separate when they’re in their strongest form (before mixing). Once mixed, the yeast actually helps the yeast – by controlling the rate of fermentation and strengthening the gluten (as well as adding flavour).
- Add in the wet ingredients and mix using the dough hook attachment until combined, then continue to run the mixer on low for 10 minutes to knead the dough. Alternatively, knead by hand, with an oiled board and hands. The dough will be sticky, and the oil prevents it from sticking. This is preferable to kneading it with a floured board (you’d need quite a lot of flour to stop it from being sticky, and this would make the dough balls tougher).
- Transfer the dough into an oiled bowl, cover and let it prove until it’s doubled in size. Once doubled in size, fold it on a floured surface to knock the excess air bubbles out of it.
- Divide the dough into equal, small balls, arrange them in an oven-proof dish so each ball has a little bit of space away from the other. Cover and let prove for another half an hour.
- Uncover and bake in the oven until golden brown on top. Once cooked, take them out of the oven and brush with a little melted butter and you’re ready to serve!
Pro Tip
Brush melted butter on the dough balls whilst still warm to give the dough balls a nice sheen and to keep them extra soft.
That golden buttery exterior and the fluffy, slightly sweet interior make the perfect appetiser or side dish.
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Pin It🍽️ What to serve it with
- These dough balls go perfectly on the side of a selection of dips like these: Beer Cheese Dip, Spicy Arrabbiata, Simple Pesto or Garlic Butter.
- Or use the dough balls to mop up the last bits of these pasta dishes: Penne Arrabbiata, One Pot Creamy Bolognese, Gorgonzola Pasta, and Beef Ragu.
🍲 More fantastic breads
? Frequently Asked Questions
I like serving these fresh out of the oven, whilst they’re still fresh, fluffy, and warm. However, they stay nice and soft for a day or two, stored in an airtight container at room temperature.
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Dough Balls Recipe
Ingredients
Dough Balls:
- 500 g (4 cup + 1 tbsp) strong white bread flour
- 2 tsp salt
- 25 g (3 tbsp) caster sugar
- 10 g (3 tsp) instant yeast
- 30 g (2 tbsp) unsalted butter softened
- 330 ml (1 1/2 cups) warm (but not hot) milk
- 1 tbsp oil
Also:
- 1 tbsp unsalted butter melted
Instructions
- Place the flour in a food mixer bowl with dough hook attachment. Add the salt and sugar to one side of the bowl, and the instant yeast to the other side (yeast and salt don’t like to be in direct contact).500 g (4 cup + 1 tbsp) strong white bread flour, 2 tsp salt, 25 g (3 tbsp) caster sugar, 10 g (3 tsp) instant yeast
- Add in the butter and milk. Turn the mixer on to a medium speed and let it mix the dough ingredients, then let run for 7-8 minutes. The dough will be wet and sticky at first, but will be soft and smooth towards the end.30 g (2 tbsp) unsalted butter, 330 ml (1 1/2 cups) warm (but not hot) milk
- Wipe a little oil around the inside of a large bowl and transfer the dough to the bowl. Cover with clingfilm and allow to prove in a warm room for about an hour, until doubled in size.1 tbsp oil
- Once the dough has doubled in size, turn it out onto a lightly floured surface and knock the air back out of it by folding it in on itself repeatedly.
- Divide the dough into small, equal size pieces, weighing approximately 30g each. Roll each portion into a ball. Arrange the dough balls in a large oven-proof dish. Leave a little bit of space between each ball so they can expand. Cover the dish in clingfilm and leave to prove for another 30-40 mins.
- Preheat the oven to 190C/375F (fan).
- Once the dough has proved, remove the clingfilm and place the dish in the oven in the oven for 20-25 minutes until the dough balls are golden.1 tbsp unsalted butter
- Take out of the oven and brush the melted butter on the rolls whilst they’re still hot. Leave the dough balls to cool for 10 minutes before serving.
Notes
Can I make dough balls ahead?
I like serving these fresh out of the oven, whilst they’re still fresh, fluffy, and warm. However, they stay nice and soft for a day or two, stored in an airtight container at room temperature. Nutritional information is approximate, per dough ball, (based 30 dough balls in this recipe).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
