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.