In a large bowl, combine the flour, sugar, salt, and yeast with a whisk (SEE NOTE 2)

Combine the warm milk, buttermilk and melted butter in a bowl.

Pour the warm milk mixture into the flour mixture and stir to combine.

Empty out the dough onto a floured surface and knead for 5 to 8 minutes to form a soft and smooth dough.

Place the dough into a lightly oiled bowl, cover and keep in a warm draft-free area of your kitchen. Let the dough rest for 45 minutes until doubled in size.

Make the filling while the dough is rising.

Melt the butter in a small saucepan. Add in crushed or chopped garlic, dried mixed herbs and cayenne pepper or paprika powder.

Keep on low heat for 2 minutes. Do not allow the butter to boil, otherwise, you risk burning the garlic. Burning the garlic will cause it to have a bitter taste. Remove the saucepan from the heat and keep aside for filling and topping. You are going to use half of this garlic butter for the filling and half for the topping.

After the dough has doubled in size ( 45 minutes), punch it down and turn it out of the bowl onto a floured surface.

Roll it out into a large rectangle, about 15 inches long and 9 inches wide (40cm long and 25 cm wide). It will spring back as you roll it out but just be patient, it gets easier as you roll the dough.

Brush ½ of the garlic butter mixture evenly over the rolled out dough. Roll up the dough tightly lengthwise.

Cut into 12 even pieces and place on a well greased 9 x 13 inch ( 22 x 33 cm ) baking pan. Cover and leave for 15 minutes.

Preheat the oven to 356°F / 180°C.

Bake the rolls for 25 to 30 minutes until baked and golden brown.

Remove from the oven and brush the warm rolls with the remaining half garlic butter and serve warm.