Photo of Garlic dough balls by WW

Garlic dough balls

Points® value
Total Time
1 hr 45 min
30 min
15 min
These soft, tear-and-share mini rolls are great served warm with pasta dishes, soups or salads.


Strong White Flour (bread flour)

260 g, 250g for recipe plus 10g extra for dusting

Caster Sugar

1 teaspoon(s)


½ teaspoon(s)

Garlic granules

1 teaspoon(s)

Dried baking yeast

1½ g

Calorie controlled cooking spray

4 spray(s)

Low Fat Spread

1½ tablespoon(s)


1 clove(s), crushed

Parsley, fresh

1 tablespoon(s), finely chopped


  1. Put the flour, sugar, salt and garlic granules into a large mixing bowl. Stir through the yeast and make a well in the centre. Pour 150ml warm water into the well and stir everything together to form a soft dough. Turn out onto a lightly floured surface and knead for 5-7 minutes or until smooth and springy.
  2. Mist a large baking sheet with cooking spray. Divide the dough into 12 equal pieces, roll into balls and arrange them on the baking sheet, so they’re almost touching. Cover with misted clingfilm and leave in a warm place for 35 minutes, or until doubled in size.
  3. Preheat the oven to 220°C, fan 200°C, gas mark 7. In a small bowl, mash together the spread, garlic and parsley. Set aside.
  4. Remove the clingfilm from the risen dough and bake for 15 minutes or until golden. Set aside to cool for 5 minutes, then brush with the garlic butter to serve.