Measure the flour into a mixing bowl. Add the yeast, sugar and salt and stir to combine. Pour the water and olive oil into the bowl.
Mix with an electric hand mixer or a stand mixer fitted with the dough hook. Beat until the dough forms a ball around the hook. Alternatively knead by hand.
Drizzle a little oil into the bowl and turn the dough to coat in the oil. Cover with a clean cloth and place someplace warm to rise until doubled. This can take 1-1 ½ hours, depending on the temperature in your kitchen.
Punch the dough down to deflate and turn out onto your worktop. Briefly knead and then pinch out small balls between your fingers or divide into 12 pieces.
Roll the dough between your hands to form a smooth ball and repeat until you have 12 dough balls.
Place on a lined baking sheet, spaced apart, and rise again for 30 minutes. Preheat the oven to 180°C (350°F). Bake until the dough balls are risen and golden 12-15 minutes.
Meanwhile prepare the garlic butter. Place all the ingredients in a small bowl and mix together with a spoon.
Brush the garlic butter over the warm dough balls and sever them with the garlic butter dip.