This is a fun loaf to make. The balls seem really small but they expand nicely to form buttery buns in the loaf tin.

1/2 c warm water

2 1/4 tsp active dried yeast

1 Tbsp honey or sugar

2 Tbsp softened butter

1/2 c sour cream or yoghurt

3 c flour

1 1/2 ts salt

Garlic herb butter:

1/2 c butter, softened or melted

4 garlic cloves, minced

3/4 tsp dried herbs such as oregano, thyme, rosemary, parsley (use a mix if you like)

Stir the water, yeast and sweetener in a bowl and leave for 5 minutes until frothy. Mix in the butter and sour cream then add the flour and salt and mix with a knife until a shaggy dough comes together. Add 1 Tbsp water or flour if needed.

Turn out onto a floured surface and knead for up to 10 minutes until smooth and elastic.

Shape into a ball and place in the bowl. Cover and leave for 15 minutes.

Make garlic butter by mixing all the ingredients together in a shallow bowl.

Punch down dough and divide into 36 equal pieces. Roll  into little balls and coat each one in the butter. Place into an ungreased loaf tin. I got 2 layers of 18 balls. Cover and let rise in a warm place for about 45 minutes.

Preheat oven to 190C. Bake for 35-40 minutes until golden brown. Cover loosely with foil if the loaf is becoming too brown on top.

Leave to cool in the tin for 5 minutes then transfer onto a wire rack.

Best served warm, just pull apart and enjoy soft garlicky bready goodness.