In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it foams.

Add olive oil, salt, and 2 cups of flour to the yeast mixture. Stir until well combined.

Gradually add the remaining flour, mixing until the dough comes together. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Meanwhile, in a small bowl, mix the softened butter, minced garlic, chopped parsley, chopped basil, and oregano to create the filling.

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle, approximately ¼ inch thick.

Spread the herb and garlic mixture evenly over the dough rectangle.

Roll the dough tightly from one long side to the other, forming a log. Slice the log into 12 equal pieces.

Place the rolls on a baking sheet lined with parchment paper, cover them again with a towel, and let them rise for another 30 minutes.

Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.

Remove from the oven and let cool slightly before serving.