Garlic Bread Rolls

When I read Elisabeth's homemade garlic rolls from Food and Thrift Finds http://www.foodandthriftfinds.blogspot.com/2011/06/homemade-garlic-rolls-and-conversions.html,  it just remind me that I haven't made bread for a long time.  People may have the skill or enjoy the fun of kneading bread but I find that my lovely friend - the breadmaker can do a better job than me.  This recipe is originally adopted from Suhaina's My Singapore Kitchen http://mysingaporekitchen.blogspot.com/2010/07/garlic-rolls-without-egg.html,  I combine Elisabeth and Suhaina's method using cheese, sesame seeds and fresh basil making this bread.  What I love making bread is that the smell, the softness and warm texture of fresh bread always make me feel hungry.

CORRECTION:  I've made a mistake about the orders putting ingredients into the breadmaker.  It should always be: 1st.  Liquid ingredients, ie. water
                             2nd. Fat, ie. oil
                             3rd.  Salt
                             4th.  Dry Ingredients, ie. flour, sugar
                             5th. Yeast

Here is the corrected recipe:
Garlic Bread Rolls - Breadmaker Method
(make 8 rolls)

3 cups high protein plain flours
1 cup warm water
1 tablespoon yeast
1 teaspoon salt
2 tablespoon sugar
2-3 tablespoon olive oil
sesame seeds
1 egg, beaten

Garlic Spread:
50 butter
3 grated garlic clove
2 tablespoon basil, chopped
3 tablespoon shaved parmesan cheese

Method

1. Pour in warm water, olive oil followed by salt, flour and sugar.  Put the yeast last.
2. Press the dough button and let the breadmaker knead until finished.
3. Combine butter, garlic, basil and cheese and blend until well mix.
4. Warm your oven at 100c for 10 minutes.  Then turn if off.
5. Place a piece of baking paper onto the kitchen bench.  Divide the dough into half. Roll the dough about 15cmx20cm rectangle.  Spread with about 1/2 garlic butter (leave 2 tablespoons for later use), then roll up the dough.  
6. Cut the the bread into 4 equal portions.  Repeat the procedure for the remaining dough.  Spread the left over garlic butter on top and sprinkle with some sesame seeds.  
7. Leave the bread for 2nd proof in the warm oven for 45 minutes or until the bread about double in size.  You may find some melted butter at the bottom of the pan, it will be absorbed in cooking later.
8. Brush the rolls with egg and sprinkle more sesame seeds.  Bake in moderately oven for 20-25 minutes. 
9. The bread is best to be eaten fresh.  Heat the cold bread in microwave for 20 seconds to get the freshness again.