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Trim a small amount from the top of the garlic, sprinkle with oil and bake at 180°C for 15–20 minutes, or until the garlic is soft. Allow to cool to room temperature.
Add all bread ingredients (not the garlic butter ingredients) into the bowl of an electric stand mixer and mix on speed 4 (medium speed) for 15 minutes with a dough hook.
Cover the bowl with a damp cloth and prove for 1 hour, or until doubled in size.
Grease an air fryer “cake pan.” Turn out the dough onto a floured bench and portion into 9 even pieces (about 66g each). Roll each piece of dough into a ball and place into the pan. Cover with a damp cloth and prove until doubled in size (about 45 minutes).
While the dough is proving, squeeze the roasted garlic out of the skin and mash with a fork. Combine the mashed garlic in a bowl with the butter and a pinch of salt and mix until well combined.
Preheat the air fryer to 180°C, and when the bread has proved, bake for 10 minutes. Then turn down to 160°C and bake for a further 10 minutes, until golden and cooked through. Open the air fryer, slather with the garlic butter, rest in the pan for 10 minutes, and then serve while still hot.