Ingredients
For the dough balls (makes a dozen)
250g strong white bread flour
1 tsp caster or granulated sugar
half tsp fast action dried yeast
1 tsp soft butter
For the garlic butter
1 tbsp soft butter
1 tbsp olive oil
1 garlic clove, squished fine OR if you hate raw garlic, bit of garlic powder left to sit in the warm butter while you make the balls
1 tsp dried parsley
Method
Put the flour and bit of salt in a large bowl, stir in the sugar and yeast, then rub in the butter. Add 150ml warm water to make dough. It should be soft and a bit sticky. Knead the dough for about 10 minutes until smooth and springy.
Divide into 12 equal pieces, roll them into balls, then place on a baking tray with space around them. Cover with clingfilm and leave in a warm place for 40-50 minutes, or until doubled in size. Preheat the oven to 230°C, fan 210°C. Bake the dough balls for 10 minutes, then reduce the temperature to 200°C, fan 180°C, and cook for a further 10 minutes, or until risen, golden brown and cooked through.
When they look done they are done.
Cool for a few minutes before serving. Mix the butter and olive oil together, and mash in the garlic and parsley. Brush the result over the dough balls and serve still warm.
