dough balls

The ultimate easy-going food for a crowd: a tear-and-share dough ball platter, served with rosemary-spiked gooey cheese, ready for some serious dipping

Baked Camembert Dough Ball Platter

unsalted butter, chopped

strong white bread flour

fast-action dried yeast, plus another 1/2 tsp

golden caster sugar

olive oilor rapeseed oil,

tbsp fine polentaor cornmeal

boxes camembert

egg, beaten

poppy seeds

tbsp sesame seeds

toppingsfor the cheese (optional) herbs

Baked camembert dough ball platter

Warm 350ml water in a saucepan until steaming, then remove from the heat, add the butter and set aside to cool until you can comfortably put your finger in the liquid. Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or the bowl of a tabletop mixer. Add the cooled liquid and combine to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer, until the dough feels stretchy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 11/2-2 hrs or until doubled in size.

Grease and line your largest baking tray (ours was 42 x 33cm) with baking parchment. Grease the parchment too, then scatter over the polenta. Remove the cheeses from their boxes and place on the tray, spaced well apart. Brush each one with a little oil, slash the tops a few times with a sharp knife and poke in some fresh herbs, if you like.

Pour the egg into a shallow dish, the poppy seeds in another and the sesame in a third. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a whole walnut ) and roll it into a ball. Dip the top in egg, then into one of the dishes of seeds, and place on the baking tray, seeded-side up. Continue rolling and dunking the dough, leaving every third piece seedless, filling the tray but leaving a little space between each ball of dough. When you have used all the dough, you may need to reposition the dough balls to ensure the baking tray is evenly covered.

Heat oven to 180C/160C fan/ gas 4. Cover the tray with a few sheets of oiled cling film and leave for 30 mins-1 hr until the dough has doubled in size and the balls are touching. Bake for 25-30 mins until the dough balls are cooked through and the cheese is oozy and melted. Leave to cool for 5 mins, then serve.

Impress family and friends with the ultimate sharing starter: cheesy, moreish garlic dough balls. With a tomato-based dipping sauce, they make an ideal addition to any Italian-inspired menu

Cheese-stuffed garlic dough balls with a tomato sauce dip

butter

sachet fast-action dried yeast

tbsp caster sugar

block mozzarella

gruyère

garlic

rosemary sprig, leaves

olive oil

passata

tsp red wine vinegar

tsp caster sugar

chilli flakes

basil

Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.

Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet – they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.

Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.

While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.

Serve a platter of warm dough balls with plenty of garlic butter. This easy recipe makes a great sharing-style starter for family and friends

Dough balls with garlic butter

sachet dried yeast

oil,

garlic clove, crushed

crudités and cured meat, to serve (optional)

Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.

Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.

Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.

Simple to make and budget-friendly too, these dumplings are a dessert delight any day of the week.

Golden syrup dumplings

brown sugar

golden syrup

self-raising flour

milk

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This Christmas appetizer is a tear-and-share bread made up of easy dinner rolls/dough balls with baked camembert, shaped into a festive edible wreath! This festive centerpiece is not only versatile, but it&#039;ll be the talk of the party!

Dinner Roll + Baked Camembert Wreath (Pull-apart dough balls)

white flour (bread flour)

tsp salt

eggs

0.53 oz fresh yeast

7.7 oz milk (full fat works best. Buttermilk will also work)

1.8 oz sugar (about 3.5 Tbsp)

camembert roll

egg egg wash (or melted butter)

Mix the flour and salt in a large bowl.

In a separate bowl, combine the milk, sugar, and yeast, stirring to dissolve the yeast and sugar. Then add the eggs and whisk well.

Transfer the flour onto a clean working surface and create a well in the center. Pour the liquid yeast mixture into the well and begin to combine the two, a little bit at a time, until you have a dough.

Knead the dough for 5-10 minutes, stretching and folding it until you obtain a smooth and elastic dough.You can also do this in a stand mixer with a dough hook. Just throw all of the ingredients in and then mix for 7-10 minutes.

Step 1: Prepare &amp; knead the dough

Shape the kneaded dough into a ball and place it back in the large bowl, sprinkled with a little flour. Allow it to rest for 10 minutes in a warm area, covered with a kitchen towel or plastic wrap.

Step 2: Rest the dough

Place the dough onto your clean work surface again and incorporate the butter a little at a time. Use either small butter slices/cubes or a spoonful at a time and knead into the dough. Your hands will begin to melt it, helping it incorporate.

Continue until all of the butter is incorporated into the dough and then shape it into a ball again and rest it in the bowl for a further 10 minutes.

Step 3: Add butter then rest again

Divide the dough into even-sized pieces. For dinner rolls, make less and for dough balls, make more. I made 25 pieces then rolled them into balls.Weigh the dough for completely even pieces. Weigh its starting weight and divide it by the number of pieces you want.

Place the dough balls on a parchment-lined baking sheet and place in the fridge for 20 minutes, so they become firmer.

Step 4: Divide the dough balls

I used the camembert wheel as a guide on how big to make my wreath. Place the dough balls around the outside of the camembert.Arrange a second layer, making sure the bread is barely touching. The rolls will expand further as they prove, so there’s no need for them to be placed tightly now. Then, set aside to prove for an hour.

Once ready, brush the rolls with a little egg-wash (or melted butter) and sprinkle with any toppings you like. I used poppy seeds.

Step 5: Shape the bread wreath

Place everything in the oven at 200ºC/400ºF for 15-18 minutes until golden brown.

Once ready, use a small knife to cut off the camembert’s top layer and serve warm from the oven with some cranberry sauce on top.Optionally, add some cranberries (or pomegranate) and rosemary sprigs to the top of the wreath for a more festive ‘holly’ look.

Step 6: Bake the bread wreath and camembert

To Make ahead: you can allow the dough to prove, covered, in the fridge overnight. When you’re ready to start up the recipe again, place it on the counter and wait until it doubles in size, then continue with the recipe.The dough is also freezer friendly for between 2-3 months – thaw to room temperature before continuing with step 4.Once Baked: the dinner rolls are delicious served warm from the oven. However, store any leftovers in an airtight container in the fridge for 3-4 days. To Freeze: Freeze the baked dinner rolls for up to three months. Make sure they’re tightly wrapped in a wrap. Thaw in the fridge overnight before reheating.To Reheat: warm in the microwave (though the buns will be softer), sliced in half and toasted, or in the oven, at 200ºC/400ºF until warmed through (around 10 minutes).

To make ahead and store

Flavorful cheese buns stuffed with ooey-gooey melting cheese make up this festive Christmas tree pull-apart bread dish (or another shape of your choice). A beautiful and delicious centerpiece to be served as an appetizer, party food, or alongside your festive cheeseboard!

Christmas Tree Pull-Apart Bread (Cheese Buns)

eggs (I used Clarence Court Burford Browns Eggs)

oz cheese of choice (can be shredded or cubed)

Transfer the flour to a clean working surface and make a well in the center. If preferred, you can do this in the bowl.Pour the liquid mixture into the well of the dry mix and start to mix the flour into the wet ingredients gradually until you obtain a dough-like mixture.

(Move the dough onto a working surface if you haven&#039;t yet.)Knead for 7-10 minutes, stretching and folding the dough to work the gluten until you obtain a smooth, elastic dough.It&#039;s okay for the dough to be slightly tacky. If it seems a little too wet and won&#039;t become smooth, add a little extra flour to the dough, 1 tablespoon at a time until it is only slightly tacky. Don&#039;t be tempted to add too much extra flour, or the cheese rolls will be dense and blegh (technical term - of course ;) ), rather than fluffy and light.

Shape the dough into a ball and place it back into the bowl, sprinkling it with a little flour on top. Leave it to rest in a warm area for 10 minutes, covered with a kitchen towel.

Once ready, place the dough back onto the work surface and start incorporating the butter into the dough little by little, kneading it to incorporate fully. It&#039;s easiest to do this as small cubes/spoonfuls.The warmth of your hands will begin to melt the butter slightly, so don&#039;t worry, this is normal - try not to get the dough too warm, though.

Once the butter is fully incorporated, shape it back into a bowl and leave it to rest for another 10 minutes in the bowl, covered in the kitchen towel.

Step 2: Rest, Butter, and Repeat

Once the dough is rested, gently deflate it and then use a knife or bench scraper to divide it into 19 even pieces (around 50g/~1.8oz each).

Roll each piece into a ball and place on a parchment-lined baking tray, then chill in the refrigerator for 20 minutes so that they firm up.

Step 3: Shape &amp; rest the dough again

Once chilled, slice each dough ball halfway through horizontally, so it opens like a book - refer to the photos on the blog post. Add your small cheese cube/s or shredded cheese to the center and then close the dough. You can pinch the ends for a better seal; I didn&#039;t do this and the buns still turned out great.Roll the balls gently along the surface for a smoother finish.Chef&#039;s Note: You can alternatively flatten each dough ball into a cookie shape, add the cheese and then bring in all the edges, pinching them shut and rolling gently on a surface to smooth it.

Step 4: Stuff the cheese buns

Arrange the dough balls onto a large baking tray into the shape of a Christmas tree. I do this in layers of 1,2,3,4, and 5 dough balls, then one or two rows of 2 balls for the tree &#039;base&#039; (trunk).Don&#039;t place them too tightly to one another as we&#039;ll be doing one final prove, allowing the dough to expand further.

Brush the dough with egg wash or melted butter and set aside to prove for around an hour in a warm area.

Step 5: Shape the Christmas tree bread

Once proved, sprinkle over the sesame seeds and then bake the Christmas tree pull apart bread in the oven at 200ºC/400ºF for 18 minutes until golden brown.Chef&#039;s Note: For super cheese lovers, feel free to add a cheese crust/topping. To do this, sprinkle the buns with cheese before baking - this will become golden and turn crisp.Once baked, top with your additional topping of choice (like cranberries and rosemary), and enjoy the cheese buns while they&#039;re still warm!

Step 6: Bake it

To Make Ahead: You can prepare this bread dough after steps 1-3) a day ahead when chilling it in the fridge. Alternatively, the ready dough can be frozen, wrapped up tightly, for up to three months. Allow it to thaw in the refrigerator overnight before lightly kneading and continue the recipe from step 4.Once Baked: This cheesy pull apart bread is best enjoyed immediately, while the cheese inside is still melted. If you have any leftovers, these can be stored in an airtight container in the fridge for 2-3 days.To Freeze: Freeze the baked cheese buns, wrapped tightly in a layer of plastic wrap and foil for up to three months. Thaw in the fridge overnight before reheating.To Reheat: Simply warm in the microwave (though the buns will be softer) or in the oven at 200ºC/400ºF until warmed through (10-15 minutes)

How to make ahead &amp; Store

Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like

Garlic butter

tsp finely chopped parsley (optional)

Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

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Top 7 dough balls recipes from across the web

The most viewed dough balls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Camembert Dough Ball Platter

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The most viewed dough balls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine