You need to make the browned garlic butter first. Chop the butter into pieces and put it into a light coloured frying or sauce pan. Bring it to a medium high heat until it foams and the milk solids start to caramelise. This is what we are after. Keep going as long as you dare until the butter is a beautiful golden brown colour. Take off the heat and scrape into a bowl with the garlic. Allow the butter to set at room temperature as the garlic infuses.
Place 65g buttermilk, 15g flour into the Thermomix bowl and cook 3 min/100°C/speed 3.
In the following order, add the ingredients to the Thermomix bowl. Remaining buttermilk, remaining flour, yeast, sugar, salt and eggs. Blend 6 sec/speed 6.
Knead 3 min/Interval while you add around half of the solid butter through the hole in the lid, a tablespoon at a time waiting until it is incorporated before adding more.
Tip dough out onto a floured bread mat and gently bring it together until it is in a round. It is a super soft dough, but patience will help you bring it together. Use as much flour as you need so that it will handle easily. Wrap in the mat and allow to double in size.
Use some of the garlic butter to grease a large round tray or baking tin. Set aside.
Divide the dough into 16 pieces. Roll each into a roll shape and place seam side down on the prepared tray, not touching. Cover and rise until they are touching.
Preheat oven to 200°C. Turn temperature down once you put the rolls in to 170°C. Bake on the middle shelf approximately 15 minutes, turning the tray half way through to achieve an even colour.
Brush with any remaining garlic butter immediately on taking them from the oven. Serve with lashings of more butter...they are so soft and amazing. Butter is not entirely necessary. But why not?