Ingredients
Method
- Place the water, sour cream, softened butter, sugar, salt, bread flour, and yeast in a bread machine pan in the order recommended by the manufacturer. Select the dough cycle, then check the dough after about 5 minutes; add 1 to 2 tablespoons of water or flour if the dough looks dry or sticky.
- When the dough cycle finishes, turn the dough onto a lightly floured surface. Cover and let it rest for 15 minutes. Divide the dough into 36 equal pieces and roll each piece into a ball. In a shallow bowl, mix the melted butter, garlic, oregano, thyme, and rosemary. Dip each dough ball into the butter mixture and place it in an ungreased 9x5-inch loaf pan. Cover the pan and let it rise in a warm place until doubled, about 45 minutes.
- Bake at 375 degrees F for 35 to 40 minutes, until golden brown. Loosely cover with foil if the loaf browns too quickly. Remove the bread from the pan to a wire rack and serve warm.
Nutrition
Notes
For best results, use an instant-read thermometer to check the water temperature; yeast can die in water above 110 degrees F.
No bread machine? Mix the dough by hand, knead for 8 to 10 minutes, and let it rise until doubled before shaping.
If you only have salted butter, reduce the added salt to 1 teaspoon.
You can assemble the pan, cover it, and refrigerate overnight; let it rise on the counter in the morning before baking.
Use a 9x5-inch loaf pan and leave it ungreased so the buttered dough balls pull apart easily.
Store leftover bread in an airtight container at room temperature for up to 2 days and reheat in a 350 degrees F oven to refresh.
Serve warm for the softest, pull-apart texture with soup, chili, or a simple green salad.