Little chunkies are nothing more than little bread bombs packed with garlic butter flavor and just a hint of parsley. One of my favorite things to make and eat. You need a bit more time for this so I suggest you do this over weekends or on the days you have extra time.


  • 800 g strong flour + extra for dusting
  •  1 satchel of dried yeast
  • 500 ml lukewarm water
  • 50 g bread crumbs
  • half a bulb of garlic
  • salt
  • bunch of parsley
  • 1 lemon
  • 150 g of butter
  • a tea spoon of cayenne pepper


  • In a big bowl mix flour, yeast and a teaspoon of salt and make a hole in the middle. Slowly pour in the water all the while mixing until you get a rough dough.
  • Transfer to a floured surface and knead for 10 minutes until it becomes elastic and smooth and hands are clean. That’s the golden rule of kneading.
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  • Put the dough in a clean bowl, scar a little X on top, cover with a cloth and leave to rest for an hour.
  • While it’s resting make the butter. Mix 150 g of butter with half a bunch of chopped parsley and half a bulb of squashed garlic, pinch of salt, teaspoon of cayenne pepper and zest of half a lemon.
  • With a third of the butter mixture grease a baking tray (20 x 30 cm) and sprinkle with bread crumbs over the whole of bottom.
  • Make 24 little balls of dough and make 6 rows of four balls. Cover with a cloth and leave to rest for min. 30 minutes.
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  • Heat up the oven to 190 Celsius degrees. Grease the balls with the second third of the butter mixture and sprinkle with a pinch of salt. Put on the bottom of the oven for 30 minutes until they get yellowish. Then put up direct under the grill until it becomes golden 5 – 10 minutes.
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  • Grease with the remains of the butter, put in the middle of the table and let the tearing and sharing begin!
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T 🙂

Inspired by: Jamie’s Comfort Food


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