Rebecca Wilson is known as @WhatMummyMakes to her hundreds of thousands of Instagram fans, where she shares recipes that are quick, tasty and created with the whole family in mind.
Her bestselling debut book (and, Junior Design Award 2020 winning) features 130 recipes have all been checked by a nutritionist. This family cookbook has been followed up by the What Mummy Makes: Family Meal Planner featuring 28 new and exclusive recipes and helping to take the stress out of cooking – by taking a little time to quickly plan your family’s meals for the week ahead.
This recipe for Garlic Dough Balls is from the ‘What Mummy Makes: Family Meal Planner’ (published by DK) – and, is sure to become a family favourite!
These Soft and yummy bread buns, coated in a delicious garlic butter. Paired with your favourite pasta dish or enjoyed on their own, they really won’t stick around long!
Ingredients
Egg Free, Vegetarian, Vegan*, Dairy Free*
- 250g self-raising flour, plus extra for dusting
- 250g Greek-style yogurt or plant-based alternative*
- 100g Cheddar cheese, grated, or 2 tbsp nutritional yeast*
- 1tsp Baking powder
- 1tsp garlic granules
- freshly ground black pepper
Garlic butter
- 50g unsalted butter or dairy-free spread*, plus extra for greasing
- 2 large garlic cloves, finely crushed
- 1tbsp finely chopped parsley
Method
Preheat the oven to 200ºC fan (220ºC/425ºF/Gas 7) and grease a 20cm (8in) round baking dish, or similar shape and size, with butter.
Put the flour, yogurt, cheese, baking powder, garlic granules and a little freshly ground black pepper into a bowl and mixuntil it starts to clump together.
Tip out onto a floured work surface and knead the dough together in your hands until it forms a ball. Dust with extra flour if you feel it’s too sticky. Using a sharp knife, cut the dough into 8 portions. Tip a small pile of our onto the work surface, then one at a time, take a piece of dough and briefly roll the sticky cut edges in the flour. Roll the dough between your hands to form a neat ball, place in the baking dish and repeat with the rest of the dough until youhave 8 balls of dough sitting snuggly in the dish.
Pop in the oven to bake for 15 minutes, or until puffed up and the tops have turned a golden-brown colour.
While the dough balls bake, prepare the garlic butter by adding the butter and crushed garlicto a small pan and melting completely. Add the chopped parsley and a good grinding of black pepper and set aside until the dough balls are baked.
Once the dough balls feel springy to the touch, and when tapped carefully with your finger they sound hollow, remove from the oven. Immediately brush over the garlic butter using a pastry brush, ensuring you coat the entire surface with a little butter.
Allow to sit for a minute to soak before digging in.
Whenever you see an * next to the letters in the symbol, this indicates that the recipe can be adapted to suit this dietary requirement. Please take care and look for the substitutions listed in the ingredients
