Dough Balls Recipe

Bloom the yeast: in a small bowl, combine warm water (about 105–110°F / 40–43°C) with the sugar and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If mixture doesn’t foam, discard and use fresh yeast.

Combine dry ingredients: in the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together the flour and 2 tsp fine sea salt.

Mix dough: add the foamed yeast mixture and 2 tbsp olive oil to the flour. Mix on low speed until incorporated (about 1–2 minutes), then increase to medium-low and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, knead on a lightly floured surface for 8–10 minutes.

First rise: lightly oil a clean bowl, place the dough inside, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes depending on room temperature.

Portion dough: gently deflate the risen dough and transfer to a lightly floured surface. Divide into 16 equal pieces (about 1.5–1.75 oz / 40–50 g each). Shape each piece into a smooth ball by tucking edges underneath and rolling between your palms for 10–15 seconds.

Second rise: place dough balls on a parchment-lined baking sheet or in a greased 9x13 inch pan, spaced about 1/2 inch apart for pull-apart texture. Cover loosely with lightly oiled plastic wrap or a clean kitchen towel and let rise for 25–35 minutes until puffy.

Preheat oven: while dough is finishing the second rise, preheat oven to 400°F (200°C). Position a rack in the center of the oven.

Bake: brush the tops of the risen dough balls lightly with the 2 tbsp melted unsalted butter. Bake in the preheated oven for 14–18 minutes, rotating the pan halfway through, until tops are golden brown and internal temperature reaches ~190°F (88°C).

Brush and season: remove the pan from the oven and immediately brush the tops with any remaining melted butter. Sprinkle coarse sea salt and the optional dried oregano or Italian seasoning evenly over the warm dough balls.

Rest: let the dough balls cool for 5 minutes in the pan so they finish setting before serving with the dip.

Prepare garlic butter: while the dough balls are baking, melt 6 tbsp unsalted butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–1.5 minutes until fragrant but not browned (browned garlic will become bitter).

Finish dip: remove the pan from heat. Stir in the chopped parsley, grated Parmesan, lemon juice, 1/4 tsp fine sea salt, and freshly ground black pepper. Taste and adjust seasoning if needed. Keep warm or transfer to a small serving bowl.

Optional: for a slightly creamier dip, stir in 1–2 tbsp of cream cheese or 2 tbsp heavy cream while off heat until smooth.

Serve immediately: transfer dough balls to a serving platter and serve hot with the garlic butter dip in a small bowl alongside. Tear or pull apart the balls and dip into the warm garlic butter.

Storage & Reheat: cool leftovers completely, store in an airtight container for up to 2 days at room temperature or up to 3 days refrigerated. Reheat in a 350°F (175°C) oven for 6–8 minutes covered with foil, then uncover for 1–2 minutes to re-crisp the tops. Reheat dip gently in microwave or on stovetop before serving.