Cup of Yum
1. In the bowl of as stand mixer, add the warm milk, the yeast, sugar, salt, butter and eggs. Mix briefly to combine.
2. Add 5 1/2 cups of flour and using either a dough hook or paddle attachment, mix on low speed until flour starts to incorporate into the dough. Increase speed to medium. Add the remaining 1/2 cup flour slowly until dough pulls away from side of the bowl.
3. The dough should be soft and a little bit sticky. If it is too sticky to handle, add a little more flour at at time until you reach the desired consistency.
4. Transfer dough to a lightly oiled bowl, cover with a kitchen towel and allow to rise in a warm place for 90 minutes. It should double in size.
5. Lightly grease a baking sheet and form the rested dough into 24 even sized balls. Place on the baking sheet in 6 rows of 4. It's ok if they touch a little. Cover with a towel and allow to rise for another 1 hour.
6. Preheat the oven to 190 C (375 F), and bake the bread after it's second resting time for 12-14 minutes until golden brown.
7. As soon as it's out of the oven, brush the bread with the melted butter.

To make the herb butter:

Cup of Yum
1. Make sure the butter is very soft- if necessary, put some plastic gloves on and smush the butter between your fingers a little. Add the crushed garlic and minced herbs and stir to distribute evenly.
2. Transfer the herb butter onto a sheet of plastic wrap then cover with plastic wrap and roll it into a cylinder shape. Twist either end of plastic wrap up tight (like a candy wrapper) and place butter in fridge for at least 1 hour to chill properly. You serve by slicing thin slices directly off this butter log.