Place the dry yeast with the warm milk. Stir and set aside and leave for a few minutes in a warm place to activate.
Next, Place the flour, salt, melted butter and oil in a large mixing bowl.
Pour the milk mixture and the water over the flour mix and knead the dough for approximately 5-8 minutes until it become smooth and elastic.
Cover with cling film or alternately a damp cloth and let prove for 45-60 minutes in a warm place.
Knock back and transfer on a work surface. Divide dough into 15 pieces. Roll each piece into a smooth ball and arrange on the baking tray into a triangle shape.
Cover with a damp cloth and set aside for a further 30 minutes in a warm area to proof a second time.
Once ready, preheat the oven to 190˚C.
Carefully Brush with egg wash and sprinkle with the herbs, grated cheese mix and parmesan. Drizzle extra olive oil over and place in the oven for 30-35 minutes until fully cooked.
Remove from the oven and sprinkle add extra grated parmesan just before serving.
Before serving, warm in the oven for 5 minutes!
