Sauce:
180ml (3/4 cup) butter, melted
3 cloves of garlic, crushed
25ml (5 teaspoons) fresh parsley, chopped
10ml (2 teaspoons) dry mixed herbs
Bread:
2 extra large eggs
25ml (5 teaspoons) oil
500ml (2 cups) lukewarm water
60ml (1/4 cup) sugar
1 packet (10g) instant dry yeast
1 clove garlic, crushed
pinch of ginger
5X250ml (5 cups) cake flour
Preheat oven 190 C (375F) Spray cake tin 23cm diameter with spray ‘n cook. 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 min. 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 35-40 mins or until done and golden brown on top.