In a mixing bowl luke warm water to this add in the active dry yeast and sugar. Let it sit for 5 mins. The mixture will turn milky and frothy, which means the yeast is active. Mix well and keep it aside.

In a mixing bowl add in the flour. Add in the required salt and then add in the yeast water mix well and bring everything together to a soft dough. Next add in the olive oil and knead once again. Cling wrap the bowl and allow it to sit for 1 hour in a dark place.

After 1 hour the dough would have doubled in size. Punch the excess air and then roll the dough using a rolling pin to a rectangular log.

In a bowl mix together the butter grated garlic and salt and beat well to be creamy. Spread this generously over the dough. Sprinkle some Italian herbs and then roll it completely. After rolling cut it into equal sized pieces.

In a baking tray place the small garlic rolls and cling wrap once again and allow it to sit for another 1 hour. The rolls would increase in size.

Brush the rolls generously with milk and sprinkle some Italian seasoning. Preheat the oven at 180 Deg C for about 10 mins and then bake for about 20 mins or till the crust turns golden. Allow it to cool completely and then serve.