For the dough balls
- ½ tsp fast action yeast
- 1 tbsp olive oil, plus more for pan
- ½ tsp sugar
- 65ml warm water
- 100g strong white bread flour, plus more for dusting
- ½ tsp fine salt
- 30g firm mozzarella, cut into 1cm cubes
For the herb butter
- Stir the yeast, olive oil, sugar and water together, then mix into the flour and salt to form a rough ball. On a floured surface knead for 3-4 minutes until smooth and elastic. Place into an oiled bowl, cover and leave to rise in a warm place for an hour, or until doubled in size.
- Knead the dough briefly again and divide into 7. Roll each piece into a ball, pushing a cube of mozzarella into the centre. Pinch the dough to seal in the cheese.
- Put the balls into the well-oiled Dumpling Pan. Cover lightly with oiled cling film and leave in a warm place for 30 minutes.
- Heat the oven to 220°C/fan 200°C/Gas 7.
- For the herb butter, melt the butter then add the crushed garlic and parsley off the heat. Season well.
- Uncover the dough balls and brush with a third of the garlic butter. Bake for 15 minutes until golden and puffed.
- Brush with the remaining butter and serve straight away.
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