Sauce:
3/4 cup butter, melted
3 cloves of garlic, crushed
5 teaspoons fresh parsley, chopped
2 teaspoons dry mixed herbs
Bread:
2 extra large eggs
5 teaspoons oil
2 cups lukewarm water
1/4 cup sugar
1 packet instant dry yeast
1 clove garlic, crushed
pinch of ginger
5 cups cake flour
Preheat oven 375F. Spray a cake tin with nonstick spray. Mix all ingredients for sauce in a pot and heat on stove until butter is melted. Set aside and leave to cool. Beat eggs, oil, water and sugar. Mix rest of ingredients in mixing bowl. Add water mixture and mix until it is a soft dough. Knead dough about 10 minutes. Cover with plastic and leave to rise until double in bulk, about 1 hour. Divide dough into 12 equal size pieces. Roll into balls and roll each ball in melted butter mixture of sauce and place in cake tin. Bake 35 to 40 minutes or until done and golden brown on top.
Herbs should be added near the end of the cooking process so you don't lose the herbs' volatile oils, which are dissipated by heat.
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