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Rosemary & Goats Cheese Dough Balls

Rosemary & Goats Cheese Dough Balls

Recipe Submitted By: bakingmad

Little rings of bread to tear and share, These look very impressive and can be baked for entertaining or pack for any moveable feast!

Preparation Time	25 minutes
Baking Time	20 minutes
Portions	8 rings of 6 rolls
Skill Level	Medium
Average Rating

Rosemary & Goats Cheese Dough Balls Ingredients

500 grams	Very Strong White Bread Flour (Allinson)
1.50 tsp	Salt
1 tbsp	Golden Caster Sugar (Billington's)
2 tbsp	Fresh Rosemary Finely chopped plus a few extra sprigs
7 grams	Easy Bake Yeast (Allinson)
50 grams	Goats Cheese Cut into pieces
3 tbsp	Olive Oil
350 ml	Warm Water Warmed
	Sea Salt To sprinkle

This recipe uses

How to make Rosemary & Goats Cheese Dough Balls

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put the flour into a large bowl. Add the salt, golden caster sugar, chopped rosemary, Easy Bake Yeast and goats cheese.
Pour in the olive oil and warm water. Mix together to combine.
Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
Break the dough into 48 little pieces and shape each one into a perfect little ball. Grease a large baking sheet and 8 x 7.5cm (3inch) metal rings. Arrange 6 dough balls into the metal rings. Scatter with a few little sprigs of rosemary. Cover loosely with cling film and leave in a warm place until doubled in size. (This will take about 30 minutes).
Preheat the oven to 220°C/fan 200°C/gas 7. Remove the cling film and reduce the oven temperature to 200°C/fan 180°C/gas 6.
Bake the dough balls for 20 minutes until golden and firm. Carefully lift off the metal ring and serve dough balls whilst warm. Serve with a sprig of rosemary to garnish.

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