Herbed Bread Rolls

This recipe is taken from the site divinetaste.com. I used fresh herbs instead of dried. If you don't have access to fresh herbs then use dried but half the quantity given here.

Ingredients (makes 18)
1 tsp dried yeast
1 1/4 cup warm water
1 tsp sugar
1 1/2 cup whole wheat flour
1 1/2 cup plain flour
1 tsp salt
1 tbsp olive oil
1 tsp fresh thyme
1 tsp fresh oregano
1 tsp fresh rosemary
sesame seeds for topping

Method
Lightly oil a baking dish or tray

In a small bowl, mix the yeast, a little of the warm water & sugar and leave undisturbed until frothy. Mix in the oil and herbs after the yeast turns frothy.

Mix the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Add most of the water, reserving a little and make a soft but non sticky dough.

Allow the dough to rest in a an oiled bowl for about an hour or until approximately double in size.

Knock down the dough & divide into 18 equal sized pieces. Shape them into round balls on a floured surface and arrange them in the 10” round baking dish, keeping in mind that the balls are going to double in size.

Allow the dough to rise again for 30 minutes. Brush with water using a pastry brush, sprinkle with sesame seeds and bake in a pre heated oven at 220˚ C for about 30 to 35 minutes or until golden brown and hollow sounding when tapped.

Dunk it in butter or virgin olive oil, dip it into hot soup or simply eat it as it is :)

Tips
You can make it with only maida.
I used multigrain aata (flour) instead of wheat flour.
Always check expiry date of yeast before using, old yeast will not give you good results.