Dissolve fresh yeast in a half cup of lukewarm (not hot!) milk. Set it aside whilst preparing the other ingredients. Get a big bowl and put flour sliced room temperature butter egg and the lukewarm water in it. Pour the dissolved yeast into the big bowl on top of the other ingredients. Knead the mixture well until itu2019s even and thereu2019s no flour left on the edge of the bowl. Cover the bowl and leave it in a warm place for about an hour to rise. Filling: Crush or dice up the garlic. Mix the garlic with the room temperature butter and the rest of the filling ingredients in a small bowl. Cover: Prepare an egg wash by beating up an egg with a crushed garlic basil oregano and salt. Assembly: After an hour waiting take dough out of the bowl onto a well-floured work surface. Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down. Spread the butter with the herbs onto half of the dough. Fold it in half so the butter creates a layer between the dough. Then fold it again horizontally. Leave it in a warm place under a kitchen towel for another 20 minutes. Preheat oven to 350�F / 180�C. After about 20 minutes when the dough have risen somewhat depending on the temperature. Put it on a well-floured work surface to roll it in an approximately 10 x 10 / 30cm x 30cm square. Cut about 1 / 2cm wide stripes. Before cutting up the whole dough experiment with sizes. Find the length and with that is comfortable to make knots with. Make knots out of the stripe and place roll into the the baking tray. Give an egg wash to each roll before putting tray into the preheated oven. If making knots gets boring just twist the stripes and make garlic twists. Bake it for 20-25 minutes or until top is golden brown. Eat them warm or cold with some melted cheese for more pleasure.