In the bowl of a stand mixer combine water and yeast. Mix on speed 3 about 4-5 minutes, until frothy. Add flour, salt, and milk powder. Mix on speed 1 until ingredients begin to come together then increase to speed 2 for 2-3 minutes. The dough should become smooth at this point. Cover with plastic and let ferment for 1-1½ hours until about doubled.
Roll out to a 12x18 inch rectangle. Spread 2 tablespoons softened butter then fold over ⅓ then the other ⅓ to make a book of dough. Roll out dough again until about the same dimensions, make another letter fold (1/3 meeting the other ⅓ like a letter). Now fold the opposite sides in the same manner. Wrap in plastic and let ferment about another hour.
Mix the remaining softened butter with herbs and garlic until completely mixed. Roll out the dough as before until it is a rectangle is about 12x18 inches. Spread the butter and make another letter fold. Now cut across the seams into about 1½ inches wide strips. You should get between 8 & 10 strips. Place them, cut side down. on a baking sheet spaced evenly apart and cover with plastic for about 45 minutes and preheat oven to 350 degrees.
Bake 12-15 minutes until slightly golden. Serve warm.