Mix the yeast, water and sugar. Stir and let it stand at least five minutes or until the yeast starts to froth and multiply.
Add the flours and salt. With your hands, or using a stand mixer set to low speed, knead until you have a sticky dough, around 6 minutes. If the dough is too soft, add some more bread flour.
Place the dough in a well-oiled bowl, turning over once to coat with the oil, and let it rise in a warm place until doubled. In my summer kitchen this took just around 45 minutes.
Punch the dough down and, on a lightly oiled surface, roll it into a rectangle about 8 inches by 12 inches.
Spread the garlic and herb mixture evenly on the rectangle, then, starting with the short side, roll the dough into a log (as you would for a jelly roll or cinnamon bun or parotta).
Using a sharp knife or a pair of scissors, cut the log into 1-inch lengths. You should have eight pieces.
Place each of the rolls on a lightly oiled baking sheet, pressing each down into a circle. Place them at least two inches apart.
Cover loosely and let them rise for another hour until they are nice and puffed up.
I brushed the tops of mine with a mixture of egg replacement powder and soymilk to give them a glossy finish, and then I sprinkled the top with sesame seeds. You can use poppy seeds too, or leave the seeds and egg-replacer wash out altogether.
Bake in a 375-degree oven for 25 minutes. The rolls will be golden brown.
Let them cool for about 10 minutes, then remove to a rack and let them cool thoroughly.