Loaded with cheese, these warm, buttery bread balls are irresistible.
1 1/4 cups of warm water
1 3/4 tablespoons of warm whole milk
1 1/2 teaspoon of caster sugar
2 1/2 teaspoons of easy bake yeast
3 cups of 00 flour
1/2 cup of semolina
1/2 teaspoon of salt
Butter, for greasing
5 1/3 tablespoons of melted salted butter
1 to 2 garlic cloves, crushed
Parsley, finely chopped, to taste
Let's get Cooking...
Pour milk, water and sugar into a jar, stir in yeast and leave for a few minutes.
Add flour, semolina and salt into a large bowl and whisk until combined. Make a well in the center and pour in the wet ingredients. Stir together as much as you can with a wooden spoon and then tip the dough out onto a clean work surface and knead for about 10 minutes by hand.
Grease the large bowl and dough with butter and place the dough back into the bowl, cover with cling wrap and leave to rise in a warm place until doubled in size. This should take around 45 to 60 minutes.
Once doubled in size, punch down the dough and give it a little knead. Break off small amounts of dough and flatten with your fingers.
Place chunks of mozzarella in the center and wrap the dough around it. Place into a mini muffin tray and repeat with the remaining dough.
Cover tray with cling wrap and leave to rise for another 20 minutes in a warm place.
For the garlic butter, combine the butter, garlic and parsley in a bowl and stir until combined.
Brush garlic butter over the risen dough balls and place into a preheated oven at 350 degrees F for 20 to 25 minutes until golden.
Remove from the oven and brush with more garlic butter. These are best enjoyed straight away.