In a large mixing bowl combine warm milk, yeast and sugar. Stir well until the yeast is almost dissolved. Cover the bowl with a tea towel and let sit for 15 minutes.

Add olive oil, egg and salt and whisk. Gradually add the flour, mixing with a wooden spoon until a dough forms. When the dough starts pulling off the sides of the bowl, make a ball out of it. Wrap the bowl very well in tea towels and let it stay in a warm place (next to a radiator or in the oven with only the light on) for about 1,5-2 hours. The dough should double or triple its volume.

Line a large baking tin with a sheet of parchment paper.

Add the chopped olives, crumbled cheese and dried rosemary (or thyme) to the dough. Knead gently with your hands just to distribute the new ingredients evenly. Divide the dough into 7-8 pieces and shape them into balls. Grease each one with melted butter and arrange them on the prepared tin.

Let the buns stay for about 45 minutes to 1 hour covered with parchment paper and wrapped with towels.

Bake for about 20-25 minutes at 390 degrees F/ 200 degrees C or until golden brown. Remove from oven and cover with tea towel. Serve in 15 minutes.