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Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Stir and let stand 5-10 minutes until foamy.
Mix in butter, milk, salt and 3 cups flour. Stir in additional flour gradually. Add enough flour until dough is smooth. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. Dough can also be kneaded by hand, will take closer to 10 minutes to an achieve a smooth dough. Roll out dough into large rectangle.
In a small bowl, combine the butter, parsley, oregano and minced garlic. Set some aside for use just before baking.
Spread butter mixture onto dough and roll up. Slice into 2-3cm rounds. Layer the pieces into 2 loaf pans.
Alternatively, after spreading with garlic butter mixture, sprinkle half the dough with grated cheese. Fold in half (so cheese is now covered and between two layers of dough), then slice into strips. Twist each strip a few times and fold ends under each other into a knot. Or omit the cheese but do the rest. Place in baking dish. Naomi Toilalo inspired!
Cover loaves/knots and let rise until doubled, about 1 hour. Meanwhile preheat oven to 180°C 15 minutes prior to the full rise.
Brush with any remaining garlic butter and bake at 180°C for 30 minutes or until golden brown.