Fluffy Bubbly Bread Balls
Fluffy Bubbly Bread Balls is a medium Middle Eastern recipe that serves 6. 180 calories per serving. Recipe by مطبخ ساره وملك // Sarah and Malak’s Kitchen on YouTube.
Prep: 42 min | Cook: 20 min | Total: 1 hr 17 min
Cost: $1.01 total, $0.17 per serving
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
Combine dry ingredients
In a large mixing bowl, whisk together the flour and salt until evenly distributed.
Time: PT2M
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
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
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
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
First fold
Wet your hands, gently lift the dough and fold it over itself a few times to strengthen the gluten network.
Time: PT2M
Second fermentation
Cover again and let the dough ferment for 40 minutes until you see noticeable bubbles on the surface.
Time: PT40M
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
Third fermentation
Cover and let the dough rest for another 40 minutes. It should become very airy and full of bubbles.
Time: PT40M
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
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
Final shaping
Place each ball seam‑side down on a parchment‑lined baking sheet, spacing them about 2 cm apart.
Time: PT5M
Preheat oven
While the balls are resting, preheat the oven to 190°C (375°F).
Time: PT10M
Temperature: 190°C
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
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
Dietary info: vegetarian
Allergens: wheat, yeast
Ingredient Substitutions
- Instead of All‑purpose flour: bread flour, whole‑wheat flour
- Instead of Granulated sugar: honey (reduce water), maple syrup (reduce water)
- Instead of Active dry yeast: instant yeast (same amount), fresh yeast (double amount)
- Instead of Olive oil (or vegetable oil): melted butter, canola oil
- Instead of Extra oil for hand‑dip: non‑stick spray
Equipment Needed
- Large mixing bowl
- Measuring spoons
- Kitchen scale
- Dough scraper or spatula
- Clean kitchen towel or plastic wrap
- Oven
- Baking sheet
- Parchment paper (optional)
- Pastry brush (optional)
- Timer
Critical Steps — Do Not Skip
- Activating the yeast with warm water
- Kneading to an elastic window‑pane consistency
- Second and third fermentations (40 min each)
- Shaping the dough into uniform balls
- Baking until golden brown
Chef Tips from the Video
- For an extra glossy finish, brush the rolls with an egg wash (1 egg beaten with 1 tbsp water) before baking.
- If you like a subtle garlic flavor, add ½ tsp garlic powder to the flour mixture.
Troubleshooting
Dough didn’t rise and remained dense
Check that the yeast is fresh and that the water temperature was warm, not hot. If needed, add a pinch more sugar to feed the yeast.
Rolls spread too much and lost shape
Make sure the dough was well‑kneaded and rested; over‑wet dough can be corrected by adding a tablespoon of flour during shaping.
Crust is too hard
Brush the tops with a little melted butter or oil immediately after removing from the oven, and store in a sealed container.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑lock bag for up to 2 months; reheat in oven before serving.
Room temperature: Best eaten fresh; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- After shaping, place the rolls on the baking sheet, cover, and refrigerate overnight for a slower, more flavorful rise.
- Freeze unbaked rolls on a tray; transfer to a freezer bag once solid.
Last updated: August 21, 2026
