In a saucepan , heat the milk and water together until lukewarm . It should be cool enough to put your finger in but too hot to keep it in for longer than 3 to 4 minutes. A thermometer should show a temperature between 105 to 110 F.

To bloom your yeast , add the pinch of sugar and yeast to the lukewarm milk and water mixture. Let rest until frothy. This could take 5 to 15 minutes depending on your yeast.

In a large bowl, whisk together the flour and salt. Add the yeast mixture and mix until it comes together.

Knead the dough for 5 to 10 minutes until dough is smooth .

Place in a lightly oiled bowl , cover and place in a warm place for one hour or until doubled.

As your dough rests , you can prepare your garlic mixture.

Melt the butter and mix in the chopped garlic , coriander , Oregano , cheese (if using) and salt.

Butter a loaf pan and dust it well with flour.

Once the dough has proven or doubled , knock out the air by punching the dough down.

Make small equal sized balls from the dough (16 to 20).

Dip each dough ball in the garlic butter mixture and place in your prepared pan .

Repeat with all the balls. Place them in rows , leaving some space in between. No pattern is necessary.

Cover and let rest for 25 to 30 minutes until doubled.

Meanwhile preheat your oven to 180 C / 350 F.

Bake for 35 to 38 minutes until the top is well browned.

Brush some melted butter on top as soon as it is out of the oven to soften the top.

Serve warm directly from pan or unmoukded onto a serving dish