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Rosemary & Goat’s Cheese Dough Balls

Serves: 30

Ready in: 30 to 60 mins

This clever recipe from baking website [url=][/url] is a great way to use up plentiful rosemary, or why not vary the flavour depending on the odds and ends in your fridge?

Rosemary & Goat’s Cheese Dough Balls Recipe: Veggie


500g Allinson Premium White Very Strong Bread Flour
1 1/2 tsp salt
1 tbsp Billington's Golden Caster Sugar
2 tbsp fresh rosemary, finely chopped plus a few extra sprigs
7g easy bake yeast
50g goat’s cheese cut into pieces
3 tbsp olive oil
350ml water warmed
sea salt to sprinkle


  • Put the flour into a large bowl. Add the salt, golden caster sugar, chopped rosemary, Easy Bake Yeast and goat’s cheese. Pour in the olive oil and warm water. Mix together to combine.
  • Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
  • Break the dough into 48 little pieces and shape each one into a perfect ball of dough. Grease a large baking sheet and 8 x 7.5cm (3 in) metal rings.
  • Arrange six dough balls into each of the metal rings. Scatter with a few little sprigs of rosemary. Cover loosely with cling film and leave in a warm place until doubled in size. (This will take about 30 minutes).
  • Preheat the oven to 220C/425F /Gas 7 (reduce for fan ovens). Remove the cling film from the dough and reduce the oven temperature to 200C/400F/Gas 6.
  • Bake the dough balls for 20 minutes until golden and firm. Carefully lift off the metal ring and serve dough balls while warm, each garnished with a sprig of rosemary.
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