Mix all ingredients for dough in processor or by hand. The dough can be sticky, but the flour no more to pour! Little hybrids, roll into a ball and put in a warm place for half an hour. Take out, roll into about 20 small balls. Put in the form of 25 cm, covered with foil. Again let rise 40 minutes. Meanwhile, sprinkle minced garlic with salt and all chopped into mush. Melt the oil in a pan, add garlic, olive oil. and herbs, to stew for 1-2 minutes the garlic should not get brown. Set aside. Coming up the dough put in a preheated to 220 C oven for 10 minutes. Remove the semi-balls. They should not be fried – the color needs only to grab the tip. With a spoon spread on top of the garlic-oil mixture and Parmesan.

Put back in oven for 5 minutes. Remove the bread and serve immediately. Dumplings are impregnated with a mixture inside. Big fans of garlic can make a double batch of topping and additionally to dip rolls in this mixture during a meal