I used my food processor to make the dough. Take flour, sugar, yeast and salt in the processor bowl. Run it for 30 seconds for the ingredients to mix.
Chop the herbs and garlic into fine piece. Add 2-3 tablespoon of chopped herbs to the flour mix along with garlic.
To the remaining herbs, add ¼ cup of warm oil. It can be used for brushing the rolls and also for baking bread later.
Mix Warm water with buttermilk. Now slowly add this liquid-mix to the flour and start kneading a soft dough. You might not need all of the liquid, so add slowly. I was left out with 2-3 tablespoon of liquid.
After adding liquid, add 3 tablespoon oil and knead for another 3-4 minutes to get a soft and smooth dough.
Remove the dough to a well-oiled bowl. 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, 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 by 9 inch pie pan as baking tray.
Let the rolled balls rest for 30 minutes, Preheat the oven to 200C.
Brush the rolls with the herb oil. sprinkle sesame seeds and bake @200C for 30 - 32 minutes. If you feel mid-way the tops are turning brown fast, then dent the rolls with aluminium foil and bake.
Remove the rolls onto a wire-rack, let it cool completely. serve it some warm soup or a spicy gravy for a filling meal.