Fluffy Bubbly Bread Balls

Ingredients

• 500 g All‑purpose flour (sifted)
• 1 tsp Salt
• 2 tbsp Granulated sugar
• 2 tsp Active dry yeast (fresh, not expired)
• 300 ml Warm water (38‑40°C (just warm to the touch))
• 2 tbsp Olive oil (or vegetable oil) (for folding the dough)
• 1 tbsp Extra oil for hand‑dip (helps shape without sticking)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the flour and salt until evenly distributed.

   Time: PT2M

2. Activate yeast

   In a separate cup, dissolve the sugar and yeast in the warm water. Stir gently and let sit for 1‑2 minutes until it becomes frothy.

   Time: PT2M

   Temperature: 38°C

3. Combine wet and dry

   Pour the yeast mixture into the flour bowl and stir with a wooden spoon until a shaggy dough forms.

   Time: PT3M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth, elastic, and passes the “window‑pane” test.

   Time: PT10M

5. First rest (bulk fermentation)

   Place the dough back in the bowl, cover with a damp kitchen towel, and let it rest for 30 minutes at room temperature.

   Time: PT30M

6. First fold

   Wet your hands, gently lift the dough and fold it over itself a few times to strengthen the gluten network.

   Time: PT2M

7. Second fermentation

   Cover again and let the dough ferment for 40 minutes until you see noticeable bubbles on the surface.

   Time: PT40M

8. Oil fold

   Drizzle 2 tbsp of oil over the dough, then fold the dough over itself a few more times to incorporate the oil evenly.

   Time: PT2M

9. Third fermentation

   Cover and let the dough rest for another 40 minutes. It should become very airy and full of bubbles.

   Time: PT40M

10. Divide and shape

    Turn the dough onto a lightly floured surface, cut into 12 equal pieces (about 70 g each), and gently round each piece into a smooth ball.

    Time: PT5M

11. Prepare hand‑dip mixture

    Pour a small amount of oil (about 1 tbsp) onto a plate. Dip your wet hands in the oil before handling each ball to prevent sticking.

    Time: PT1M

12. Final shaping

    Place each ball seam‑side down on a parchment‑lined baking sheet, spacing them about 2 cm apart.

    Time: PT5M

13. Preheat oven

    While the balls are resting, preheat the oven to 190°C (375°F).

    Time: PT10M

    Temperature: 190°C

14. Bake the bread balls

    Bake for 20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.

    Time: PT20M

    Temperature: 190°C

15. Cool

    Remove from oven, transfer the rolls to a cooling rack and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

31 g

Fat

2.5 g

Fiber

1.7 g