Make up the crusty white bread mix using using 140ml warm water and 10g of the butter. Knead for 10 mintues and then return to the mixing bowl, cover with oiled cling film and leave to rise for 1 hour or until doubled in size.
Turn the dough out and knead again for 5 minutes. Cut into 12 balls and shape by rolling between your palms or on a lightly floured surface. Arrange 8 balls in a ring in a 18cm loose bottomed cake tin. Pop the remaining dough balls in the middle. Cover with oiled cling film and leave to rise again for 45 minutes or until doubled in size. Preheat the barbecue.
Place the cake tin in the centre of a large double sheet of foil. Gather the foil up and over the tin to form a dombed cover. Place into the coals, resting directly on them. Leave to bake for 15-20 minutes.
Meanwhile, melt the remaining butter in a pan and stir in the garlic and parsley. Remove the bread from the coals, uncover the foil. The top of the bread rolls will be soft and pale, but golden and crispy on the base. Drizzle the garlic butter over the bread and serve.