Warm up the milk in the microwave for about 30 seconds. 100°F-110°F is ideal temperature for active dry yeast.
In a medium bowl, add warm milk and and sugar. Stir to dissolve the sugar. Sprinkle the packet of yeast on top. Leave for 10 minutes until the bubbles appear on top. The yeast is active.
Stir the mixture briefly with the fork. Now, add beaten egg and salt. Stir again to combine.
Gradually, start adding the flour. Stir it in with a wooden or silicone spatula. Once it is hard to stir with the spatula, take it out and add 2 Tablespoons of olive oil and fold it into the daugh. You may need more or less flour as stated in the recipe card. Most important not to add to much - the dough need to be sticky, not stiff.
Wash and dry hands. Transfer the sticky dough on a well-floured surface and start kneading. Knead for 3-4 minutes. It should remain sticky but not runny to from a ball that will flatten once placed on the surface. You may sprinkle more flour on top if needed and knead for another few minutes.
Grease hands with olive oil and form a bowl. Place it in the slightly greased large bowl. Cover it with kitchen towel and let it rise at room or better warm temperature for one hour. The dough should more than double in size.
After it rises, transfer it on the clean working surface and knead it again for another minute or two. The dough should not be sticky, but soft and easy to work with.
Cut the dough into two equal parts. Use hands to form two rolls. Cut each roll into 6 equal pieces (about 50 grams each).
Preheat the oven to 425°F. Slightly grease deep baking dish.
Form the rolls by tucking the edges under and making the top smooth and round. Arrange the rolls in a baking dish, at least 1 inch apart.
Cover with the towel and let them rise again for 20 minutes.
Bake for 20-25 minutes or until the tops are golden brown.
Brush with garlic and herb sauce as soon as you take them out off the oven while they are still hot. Enjoy!