Preheat the oven 350F/180C.

Heat the butter in a pan until melted, add the milk and sugar. Bring to a light simmer, while stirring.

Pour the mixture into a jug, stir in the dried yeast and let it stand for 5 minutes.

Pour the yeast mixture into the mixing bowl, add the all-purpose flour and start mixing.

Whilst still mixing add the egg, salt and half of the chopped herbs. Mix for a further 3-5 minutes until fully mixed and forms a dough.

Remove the dough, place it on a lightly floured surface and roll lightly to form a ball.

Place the dough ball in a lightly greased bowl and cover with plastic wrap. Leave the dough for approximately 1 hour until the dough has doubled in size. Leave longer if necessary up to 2 hours.

Remove the dough from the bowl and knead lightly.

Cut the dough ball into quarters. Make 5 balls out of each quarter, lightly rolling each one to form a small ball.

Place all the dough balls on a lightly greased baking tin, brush with melted butter, sprinkle the remaining chopped herbs if you are using them, and the salt over the top.

Place in the preheated oven for 25 minutes.