Lawrence Dallaglio's doughballs recipe

1. 1

   Line a baking sheet with baking parchment.

2. 2

   Put the yeast in a bowl and pour over 90ml lukewarm water.

3. 3

   Sift the flour into a separate bowl, stir in the salt and make a well in the centre.

4. 4

   Pour in the yeast mixture, followed by another 90ml lukewarm water and the oil.

5. 5

   Mix with a knife, then get your hands in there and bring the mixture together.

6. 6

   Put the dough on a board and knead well.

7. 7

   Resist adding any more flour - it should be soft and sticky.

8. 8

   Set aside for 30 mins to rise.

9. 9

   Divide the dough into quarters, then divide each quarter into four or five pieces.

10. 10

    Roll into small balls and place on the prepared baking sheet.

11. 11

    Repeat with the remaining dough.

12. 12

    Preheat the oven to 200C/180C fan oven/gas mark 6.

13. 13

    Bake for 10-12 mins until pale golden.

14. 14

    The doughballs are ready when they sound hollow when tapped on the base.

15. 15

    In a bowl, beat together the butter, garlic and herbs.

16. 16

    Season well.

17. 17

    Serve with the doughballs.

* Per serving · 4 servings · Values may vary.

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