Warm, Yeasty, Garlicky and Salty!

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Make Warm, Yeasty, Garlicky and Salty!

Garlicky, buttery dough balls are great but here they are taken to a new level of brilliance.  By wrapping them in prosciutto it elevates a humble snack into something amazing. The perfect starter along with a great salad before the main course!

Garlic Dough Balls Wrapped in Prosciutto

Makes 25 rolls

Total time: 1 hour 20 minutes plus proofing time.

Ingredients

Dough Balls

1/4 oz of dried yeast

1 cup of plain flour

1 tsp salt

3 dashes of olive oil

5 fl oz of warm water

Garlic Butter

1/2 garlic clove, peeled

3 tbsp. of olive oil

 1 stick (4 oz of butter, at room temperature)

2 tbsp of flat-leaf parsley, chopped

1 pinch of salt

1 pinch of pepper

To Serve

1/2 tsp sea salt

2 tbsp of flat-leaf parsley, chopped

12 slices of prosciutto

The Dough 

Add the yeast, flour, salt and a dash of olive oil to a mixer with dough hook attachment and mix until thoroughly combined - this process can also be done by hand.

While the mixer is running on a lower speed, slowly pour in the warm water. Let the mixer work the dough for 5 minutes until smooth and elastic.

Turn onto a lightly oiled work surface and knead by hand for 5 minutes.

Wipe the inside of a large bowl with olive oil. Place the dough into the bowl and cover with plastic wrap. Leave to proof (rise to double the volume) at room temperature while you make the garlic butter.

Preheat the oven to 400°F

Place the garlic cloves in a small ovenproof pan. Pour in the oil, then cover the pan with tin foil. Cook in the oven for 30 minutes.

Meanwhile, mix the softened butter with the parsley.

Once the garlic is roasted, remove from the oil and transfer to a blender. Process into a smooth paste.

Combine the garlic paste with the butter and parsley mixture in a bowl, mixing well. Season to taste and store in the fridge until needed.

Divide and roll the dough into small balls - approximately 1/2 oz each and place 2 inches apart on a baking tray lined with parchment paper.

Leave to prove at room temperature. Once the dough has doubled in size, bake in the oven for approximately 7–8 minutes at the oven's highest possible temperature.

Once golden brown on top, transfer the dough balls to a large bowl. Reduce the oven temperature to 350°F

Add 2 tbsp of garlic butter to the bowl and toss to melt the butter and coat the dough balls.

Transfer the balls to a baking tray lined with parchment paper and bake for a further 4-5 minutes until the butter is bubbling.

Remove and toss with the fresh parsley and 1/2 tsp of sea salt.

Slice each piece of prosciutto in half length ways and wrap around each ball. Serve the dough balls warm.

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