Combine 1 cup of warm milk, 2 teaspoons of instant yeast, and 2 tablespoons of sugar in a bowl. Let sit until frothy.

Mix in 4 tablespoons of melted unsalted butter and 1 teaspoon of salt. Gradually add 3 to 4 cups of all-purpose flour until smooth and slightly sticky.

Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Let rise in a warm spot until doubled in size, about 1 hour.

In a small bowl, mix 4 tablespoons of softened butter with 4 cloves of minced garlic and 2 tablespoons of chopped fresh herbs.

Roll out the dough into a large rectangle, about ¼ inch thick. Spread the garlic butter filling evenly over it.

Roll the dough tightly into a log and cut it into sections, about 1.5 inches thick. Place in a greased baking dish, cut-side up.

Let the rolls rise covered with a cloth for 30-45 minutes until puffy. Preheat oven to 375°F (190°C).

Bake for 20-25 minutes until golden brown and hollow sounding when tapped.

Let cool for a few minutes before serving warm.