Activate the yeast:
In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 10 minutes until foamy.
Mix the dough:
In a large mixing bowl, combine the flour, salt, oregano, and thyme.
Add the yeast mixture, eggs, and olive oil. Mix until a rough dough forms.
Knead for about 8–10 minutes by hand (or 5 minutes with a mixer) until smooth and elastic.
Add the butter:
Gradually add the softened butter, kneading until fully absorbed and the dough becomes glossy and stretchy.
If using sundried tomatoes, fold them in now.
First rise:
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a cloth.
Let it rise for 1½ to 2 hours or until doubled in size.
Shape the rolls:
Punch down the dough and divide it into 6–8 equal pieces.
Shape each piece into a smooth ball and place into lightly oiled oven-safe bowls or molds.
Cover and let rise again for about 45 minutes, until puffy and doubled.
Bake:
Preheat oven to 180°C (350°F).
Brush each roll with beaten egg and sprinkle with poppy or sesame seeds.
Bake for 20–25 minutes or until deep golden brown on top.
Cool:
Remove from the bowls and let cool on a wire rack.
