In a deep bowl put the yeast, sugar, 1 cup flour and hazy with warm water. Turn the bowl and leave to rise poultice. Then add the egg, the oil, salt and remaining flour with a spatula Mix rarely dough. Turn it on and let it rest for at least an hour - hour and a half to rise nice. Then mix it with a spatula and knock bowl and pour it on the floured surface. Dough is quite sticky - with floured hands, spread it on a rectangle, which is not very thick. Put the minced meat garlic in melted butter, mix and brush with half the rectangle. Sprinkle with grated Parmesan cheese, as you leave a little sprinkle of the buns then sprinkle with pepper and chopped oregano or parsley. With finger flatten one end of the rectangle from the wide side, brush with water. Begin to roll from the other wide side and you reach the other end, which is wetted stick it to roll. Cut the first roll of the two parts, each half of the 4 parts. Arrange the pieces of cut up into littered with paper baking dish (or silicon wafer) at a distance from one another. With scissors snip each piece in the middle top. Apply them with other garlic butter, sprinkle with remaining Parmesan and let rise for 20 minutes at least. Then bake them in a preheated 180C degrees oven until nice tan (Fan 20 minutes). Rolls are very crunchy on the outside and inside mekichki and quite aromatic. * I've got a link to the original recipe video - there is shown step by step preparation of rolls.