Ensure milk is warm, not hot (about 110 F).

Combine milk, yeast, sugar, oil, and egg

Stir and set aside to foam for 3 mins.

Measure the flour and salt in a bowl (you can use an electric mixer).

Mix in the yeast mixture – stir to combine.

Transfer to a well-dusted worktop and knead for 2 minutes until soft and elastic. (if using electric mixer knead with the dough hook for 2 minutes on medium speed).

Then, add the butter and knead again for 2 minutes more

(the dough will again be soft and sticky with the butter but will come together as you knead). Use as little flour as necessary.

The dough should be soft, a little sticky but smooth and shiny (see video).

Form the dough into a smooth ball and place in an oiled bowl, seam side down, and coat the surface with oil to prevent drying.

Cover with a clean kitchen cloth and leave in a warm place for about an hour, until double in size.

When the dough is double in volume.

Transfer to a well-dusted floured surface.

Divide the dough into 8 equal portions (see video).

Hold each piece of dough in your hand and gather all the seams together.

Place seam side down on the counter surface.

Place your hand on the ball and move your hand back and forth rolling the ball into your palm, making sure the seams stay down at all times.

This will compress the dough, which bakes beautifully, as well as seal the seams.

Grease a 10 x 10 square baking pan, 9-inch cast-iron skillet or similar

Place the rolls in the pan.

Cover with a clean kitchen cloth, and

Let rest in a warm place for about 45 minutes until almost double in size.

In a heavy-bottom saucepan melt butter and oil

Then add the garlic and Italian seasoning.

Cook on low for a minute

Cool until ready to use.

Preheat the oven to 190 C /375 F.

Brush the rolls with the garlic butter

Bake for about 20 to 22 minutes, until lightly golden on top.

When baked, brush with more garlic butter.

Take them out of the pan and cover with a clean kitchen cloth to keep them soft

Enjoy!