• In a large bowl, or the bowl of a stand mixer with the dough hook attachment, add the yeast, sugar and warm milk. Let stand 5 minutes - it should 'bloom' and look a little bubbly. If not, your yeast may have expired.
• Mix in the butter and egg. Add in the flour and salt and mix to form a shaggy dough. Now, either let the stand mixer knead the dough for 5 minutes or pour the dough on a floured surface and knead by hand for 8-10 minutes. It should look smooth and elastic. Oil the bowl, place the dough back in.
• Let the dough rise 1 hour or so, until doubled in size.

Make the Filling and Assemble

• In a bowl, melt the butter and add the herbs and garlic. Set aside.
• Cut the dough into 12 equal pieces. Take one piece of dough and roll out into a flat circle - about 1/4 inch thick. Brush on the garlic herb butter and sprinkle a good amount of cheese. Fold the circle in half to form a semi-circle. Repeat with all pieces of dough.
• Grease a 2lb loaf tin with some of the melted butter. Stack up the filled semi-circles of dough, with the open seam facing the same way. Place into the pan with the open seam facing upwards.
• Let rest 30 minutes and preheat the oven to 350℉/175℃.
• Bake 45 minutes, until golden. Remove from the oven, brush with any remaining butter and let cool a little before pulling apart and serving!