Garlic Herb Dough Balls

I pulled these out of the oven on a Tuesday night when I had nothing planned and everything felt too quiet. The smell of garlic and butter hit the air before I even brushed them, and suddenly the kitchen felt like somewhere people wanted to be. My neighbor knocked twenty minutes later asking if I was having a party, and I realized I should have been.

I made these for a birthday dinner once and set them in the center of the table still steaming. Nobody touched the fancy salad I spent an hour on, but the dough balls were gone before I sat down. Someone said they tasted like the breadbasket at an Italian restaurant, and I didnt tell them how easy they actually were.

Ingredients

• Strong white bread flour: This is what gives the dough balls their structure and chew, I tried all purpose once and they came out too soft and flat.
• Instant dry yeast: It works fast and you dont need to proof it first, just mix it straight into the flour and let it do its thing.
• Lukewarm water: Too hot and it kills the yeast, too cold and nothing happens, I test it on my wrist like baby bath water.
• Olive oil: Keeps the dough tender and adds a subtle richness that makes them taste less like plain bread.
• Unsalted butter: Softened is key so it mixes smoothly with the herbs and garlic without clumping.
• Garlic cloves: Fresh minced garlic has a sharpness that mellows beautifully in the oven, jarred garlic just doesnt hit the same.
• Fresh parsley, chives, and basil: The combination smells like summer and tastes bright, dried herbs work but cut the amount in half or it gets dusty.
• Fine sea salt and black pepper: Season the butter generously because thats where all the flavor lives.

Instructions

Mix the dough base:

Combine the flour, salt, sugar, and yeast in a large bowl and make a well in the center like a little crater. Pour in the lukewarm water and olive oil, then stir until it comes together into a shaggy dough.

Knead until smooth:

Turn the dough onto a floured surface and knead for 8 to 10 minutes until it feels smooth and springs back when you poke it. Your arms will feel it but the dough will transform into something alive and elastic.

Let it rise:

Place the dough in a lightly oiled bowl, cover with a clean towel, and leave it somewhere warm for an hour. It should double in size and feel puffy and soft when you press it gently.

Make the garlic herb butter:

While the dough rises, mix the softened butter with minced garlic, chopped parsley, chives, basil, salt, and pepper in a small bowl. The smell alone will make you want to eat it with a spoon.

Shape the dough balls:

Punch down the risen dough to release the air, then divide it into 16 equal pieces and roll each into a smooth ball. Arrange them on a parchment lined baking tray with a little space between each one.

Brush and bake:

Brush each dough ball generously with half the garlic herb butter, then bake at 200 degrees Celsius for 18 to 20 minutes until golden and puffed. Pull them out and immediately brush with the rest of the butter while theyre still hot so it melts into every crevice.

Save

The first time I served these, I watched my friend pull one apart and close her eyes while she chewed. She didnt say anything for a few seconds, then she just reached for another. I knew right then this recipe was going to stick around.

Serving Suggestions

I like setting these out with a bowl of warm marinara sauce for dipping, or sometimes I just leave them plain because the garlic butter is enough. Theyve also become my go to side for pasta nights, and once I brought them to a potluck and people kept asking if I bought them from a bakery.

Make Ahead and Storage

You can shape the dough balls and refrigerate them covered for up to a day before baking, just let them come to room temperature for 20 minutes first. Leftovers keep in an airtight container for two days, and I reheat them in a low oven wrapped in foil so they stay soft instead of turning into rocks in the microwave.

Variations Worth Trying

Sometimes I sprinkle grated Parmesan over the tops before baking and they come out with a salty crispy crust that everyone fights over. You can also swap the herbs for rosemary and thyme if you want something earthier, or brush them with honey butter instead for a sweet version that works with soup.

• Add a pinch of chili flakes to the butter for a subtle kick that sneaks up on you.
• Use half whole wheat flour for a nuttier flavor, though theyll be a bit denser.
• Stuff a small cube of mozzarella in the center of each ball before baking for a melty surprise inside.

Save

These dough balls have become the thing I make when I want the house to feel full even if its just me. Theyre simple, theyre warm, and they make everything feel a little more like home.

Recipe FAQs

→ What herbs are used in the dough balls?

Fresh parsley, chives, and basil are finely chopped and blended into a garlic herb butter that is brushed on the dough balls, adding fragrant herbal notes.

→ How do I achieve a fluffy texture in the dough balls?

Using strong white bread flour, properly activating yeast, kneading until elastic, and allowing the dough to rise for about an hour ensures a soft and fluffy texture.

→ Can these dough balls be served with a dipping sauce?

Yes, serving them with marinara or another savory sauce complements their rich garlic and herb flavor perfectly.

→ Is it possible to substitute dried herbs for fresh ones?

Dried herbs can be used at half the quantity of fresh for a similar flavor if fresh herbs aren’t available.

→ What is the best way to brush the garlic herb butter?

Brush half of the garlic herb butter on the dough balls before baking, and immediately after baking brush the remaining butter for maximum flavor.

→ Can Parmesan be added for extra flavor?

Sprinkling grated Parmesan over the dough balls before baking adds a delightful savory touch.