For Filling, heat oil in a pan, saute minced garlic and all the herbs for 30 seconds or so. Use when completely cool.
When the dough has risen, punch it to release the gases. Knead it lightly for few seconds.
Divide the dough in 2 equal parts. Keep one part covered and work with the other part.
Sprinkle dry flour on the kitchen platform and roll the dough using a rolling pin. Keep the dough 1/4'' thick. Ensure that you are able to lift the dough easily without sticking or tearing.
Spread a layer of filling on this rolled dough.
Roll it. Seal the edges with the pinching motion. For this, wet your hands and then do it. This will making it easy.
Using a pizza cutter/knife, cut roundels. Slightly press the discs with your palm so that they flattens up a bit.
Keep the roundels in a greased baking tray. Leave a little gap between rolls.
Cover it with a kitchen napkin and leave it for 20 to 25 minutes for second proofing. During this time, rolls will further double up in volume.
After 15 minutes, start preheating the oven at 190 degrees for 10 minutes.
Brush the rolls with milk and bake for 20 to 25 minutes or till the rolls are golden brown. Keep the baking tray in the middle rack.
For the initial 15 minutes, bake with only the bottom rod on. After 15 minutes, use both the rods so that the top gets beautiful golden colour.
After taking out of the oven, keep the rolls on a wire rack.
Brush the rolls with butter, this will give a shine to the rolls.
If not serving immediately then cover these with moist cloth. Covering with dampened cloth will keep the rolls soft.
Once completely cool, keep them in an airtight container.
Serve with love, mayonnaise/hummus optional.