https://pinchofnom.com/recipes/garlic-dough-balls/ Mon, 05 Jun 2023 17:04:52 +0000 hourly 1 https://pinchofnom.com/recipes/garlic-dough-balls/comment-page-1/#comment-108337 Mon, 05 Jun 2023 17:04:52 +0000 https://pinchofnom.com/?post_type=recipes&p=116819#comment-108337 I added a small amount of low fat cheese in the middle of the dough ball 🙂

]]> https://pinchofnom.com/recipes/garlic-dough-balls/comment-page-1/#comment-105091 Thu, 02 Feb 2023 10:28:36 +0000 https://pinchofnom.com/?post_type=recipes&p=116819#comment-105091 Amazing better than shop bought ones

]]> https://pinchofnom.com/recipes/garlic-dough-balls/comment-page-1/#comment-102485 Mon, 19 Dec 2022 11:24:26 +0000 https://pinchofnom.com/?post_type=recipes&p=116819#comment-102485 Make sure you measure the yeast accurately (2 level teaspoons), using measuring spoons. The water must be warm, as this will help activate the yeast. Water that is too hot or too cold will not work. The caster sugar in this recipe helps activate the yeast, so do not replace the caster sugar with artificial sweetener. Kneading the dough for a full 10 minutes will ensure the gluten in the dough becomes elastic enough to get a good rise when cooked. It’s worth timing the 10 minutes, as it’s longer than you think when kneading! Make sure to place the dough somewhere warm when proving it. An airing cupboard would be the ideal temperature; anywhere hotter or colder may inactivate the yeast. If your oven has a built-in proving or warming drawer, use that.

]]> https://pinchofnom.com/recipes/garlic-dough-balls/comment-page-1/#comment-102484 Mon, 19 Dec 2022 11:23:52 +0000 https://pinchofnom.com/?post_type=recipes&p=116819#comment-102484 You could swap the flat-leafed parsley for chopped fresh chives or curly parsley.

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