In the food processor take flour, sugar, yeast and salt and run it for 30 seconds for the ingredients to mix.
Meanwhile, chop the herbs and garlic into finely.
Add all the garlic and 2 tbsp of chopped herbs to the flour.
To the remaining herbs, add 1/4 cup of warm oil this you can use for brushing the rolls and also for baking bread later.
Mix warm water with buttermilk. And add to the flour mixture slowly. Once the dough comes together transfer to the floured surface and start kneading to get a soft dough. You might not need all of the liquid, hence add slowly.
Reserve about 2-3 tbsp oil and Add the rest to the dough and knead for another 3-4 minutes to get a soft and smooth dough.
Transfer the dough to a well-oiled bowl. Turn it over once and cover it well with a cling film or tea towel.
Let it rest for an hour or until it doubles in size. Once doubled, punch down the extra air from the dough.
Dust your work area with flour, roll the dough into a log, using a sharp knife, and divide the dough into 7 or 8 pieces.
I divided into 7 portions. Roll each portion into a tight ball; place it on a greased baking tray. I used an 8-inch baking pan.
Let the rolled balls rest for 30 minutes towards the end of the baking time preheat the oven to 200°C.
Brush the rolls with the herb oil. Sprinkle sesame seeds and bake for 30 – 40 minutes.
If you feel mid-way the tops are turning brown fast, then tent the rolls with aluminium foil and bake.
Remove the rolls onto a wire rack, let it cool completely.
Serve it some warm soup if you have any left mine disappeared by the time I took these pictures.
Hi! First time here?
You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!