Dissolve the yeast with the sugar in lukewarm water. In a microwave, melt the butter.
Warm up the milk, add the 89g sugar, salt, and melted butter. They should be lukewarm.
Whisk the egg into the yeast mixture and set aside.
In a mixing bowl, add the flour and add the milk & yeast mixtures. Stir to combine well. Cover the dough and rest for 15 minutes.
Using a stand mixer with a dough hook, knead the dough until the gluten is activated. The dough becomes elastic.
Remove the dough from the bowl and use your hands to shape it into a ball.
Grease the bowl with butter and place the dough back in. Cover with a tea towel and place in a warm place for the dough to rise until double in size.
Line a baking tray with parchment paper.
Roll the dough on a floured surface without knocking out the air. Divide it into small balls of equal size. Roll out each ball into an oblong shape and tie each into a knot. Place the knotted dough on a lined tray.
Cover with a tea towel and let rise until doubled in size.
Preheat oven to 200 degrees Celsius.
Prepare the garlic-coriander butter by adding the minced garlic to the melted butter.
Once the dough has doubled in size, brush the dough with the butter mixture generously ensuring that it has enough garlic on the surface.
Sprinkle the tops with the mature cheddar cheese followed by the coriander.
Bake in the preheated about 20 minutes until it’s golden brown.
Serve warm and enjoy with a bowl of soup.
