Dough Balls and Garlic Butter (V)

A good side or starter. Got the idea from having them from a packet by a famous restaurant chain (you know the one).

Makes 20 Balls

Dough Balls
500g Strong White Flour, plus extra for dusting
1tsp Yeast
1 tsp Caster Sugar
1½ tsp Salt 
300ml Warm Water
1 - 2 tbsp Olive Oil

Garlic Butter
100g Salted Butter
Handful of Chopped Parsley
2 Large Garlic Cloves, crushed

1. For the dough balls in a large bowl mix the flour, salt, sugar, yeast. Then make a well in the bowl and pour the water and give a good mix. It should stick together. If too wet add flour and if it isn't combining add a bit more water. 

2. Take out of the bowl and dust a work surface with flour and knead for 10 minutes (gives those shoulders a workout).

3. Clean the bowl and cover the bowl with olive oil by rubbing it to the side. Add the dough to the bowl and cover with cling film. Leave to prove for an hour or until it doubles in size.

4. Preheat the oven to 200c/180c fan assisted. While the bread proves, mix the butter, garlic and parsley together in a ramekin.

5. Put greaseproof paper on baking trays. Take the dough give a final knead and split into 20 balls (roll between your hands to get the shape). Then put in the middle of the oven for 15 minutes. Serve Warm.