This small bread, the size of a bun, is a self-sufficient product that can be widely used. The buns are crispy on the outside with a lovely crumb, just like fresh bread should be. They are great for serving hot dishes and sandwiches.
Prepare the brew first: mix the yeast with the sugar, RUB. They will become liquid.
Mix the yeast with the whey and add 200 grams (of the total weight) of flour. Put in a warm place for lifting. As soon as the foam " cap " begins to fall off-the sponge is ready.
Add the remaining flour, Provencal herbs, garlic powder, vegetable oil to the dough and knead the dough. Leave it warm for lifting.
Divide the finished dough into 10 balls. Give them a neat shape and leave for proofing in a warm place until increased in volume. Brush with egg and sprinkle with sesame seeds (if desired). I added grated cheese to some of the rolls, making a cut in the middle.
Bake at 180 degrees for about 30 minutes.
You can serve the rolls warm or completely cold for various dishes and for making sandwiches.