Mix flour, yeast, warm water, salt and sugar together until you get a smooth, slightly stick dough. Add garlic, butter, and chopped basil.

Add oil to your fingertips and knead until the dough springs back when you press with your fingers - about 4-5 mins.

Wrap in cling film and allow to double by keeping in a warm place for about 45 mins.

Grease a muffin tray with olive oil.

Knock down the air in the dough and roll tiny balls of equal size.

Place three or four balls in each muffin tin. Leave to rise for another 15 to 20 mins.

Bake at 190 C for about 15 mins until the top is golden brown.

Die!