Cheesy Garlic Dough Balls

MAKES: 18
PREP + COOK TIME: 3 hours

INGREDIENTS

• 1½ tsp active dried yeast
• 130ml (½ cup plus 2 tsp) full-fat (whole) milk, lukewarm
• 250g (1¾ cups) strong white bread flour, plus extra for dusting
• 2 tsp caster (superfine) sugar
• 1 tsp salt
• 1 egg, beaten
• 40g (3 tbsp) unsalted butter, softened
• 20g (½ cup) panko breadcrumbs
• 150g (5½oz) pre-grated mozzarella

GARLIC BUTTER:

• 100g (7 tbsp) salted butter, softened
• 4 garlic cloves, minced
• 2 tbsp roughly chopped parsley 
  
  

METHOD

1. Sprinkle the yeast over the lukewarm milk. Let sit for 2 minutes until foaming.

2. Tip the flour, sugar, and salt into a mixing bowl or stand mixer with a dough hook. Add the beaten egg and yeasted milk. Combine with a wooden spoon until a dough starts to form.

3. Knead for 6 minutes, then add the softened butter and knead for a further 5 minutes until smooth and elastic. Put into an oiled bowl. cover with clingfilm, and leave in a warm place for 1-2 hours, or until doubled in size.

4. Meanwhile, grease the inside of a 20cm (8in) round tin with butter, then coat with the breadcrumbs.

5. Mix together the garlic butter ingredients to combine, then set aside.

6. Knead the dough for 1 minute, then weigh it out into 18 portions, about 30g (1oz) each. 

7. Roll each portion into a dough ball. taking your hand in the shape of claw and rolling the dough in circular motions on the work surface.

8. Place all the dough balls into the breadcrumbed tin, leaving a 1 cm (½in) gap between them. Sprinkle the grated mozzarella between all the gaps. Cover the tin with clingfilm and leave the buns to prove for 30-45 minutes, or until doubled in size.

9. Preheat the air fryer to 180°C/350°F for 3 minutes.

10. Place into the preheated air fryer basket and bake for 20 minutes at 180°C/350°F until deep golden brown.

11. Melt the garlic parsley butter and brush it over the dough balls, then serve immediately.