Combine the warmed milk, yeast and sugar in the bowl of a freestanding mixer and allow to stand for 5 minutes.

Whisk in the eggs then with the mixer running, add the flour and salt and allow to mix for 5 minutes until well combined.

Remove from the bowl and turn out onto a floured surface.

Knead the dough for 5-10 minutes until you have a sticky, elastic dough.

Place in an oiled bowl and cover with cling wrap. Allow to rise for 1-2 hours until the dough has doubled in volume.

Line an oven proof casserole dish with baking paper.

When the dough has risen, roll it out on a floured surface then sprinkle over the sundried tomatoes, cheese and basil. Season to taste then roll up, lengthwise.

With a serrated knife, slice the roll into rolls around 3cm wide. Place the rolls in the prepared casserole dish and allow to rise for 30 minutes while the oven pre-heats to 180°c.

Bake the rolls for 20-25 minutes until they are golden brown and cooked through.

In the meanwhile, melt the butter in a small saucepan/pan with the garlic and lemon juice.

When the rolls are cooked, remove them from the oven and brush with the garlic butter.

Allow to cool slightly then serve.