1. Combine sourdough starter, warm water, and olive oil in a bowl and whisk to combine

2. In a separate bowl, mix flours, salt, and chopped herbs

3. Stir dry ingredients into wet mixture until a shaggy dough forms

4. Cover and let dough rest (autolyse) for 30 minutes

5. Perform stretch and fold every 30 minutes for three folds

6. Cover and bulk ferment at room temperature for 3–4 hours until doubled

7. Turn dough onto a lightly floured surface and divide into 8–10 pieces

8. Pre-shape pieces into loose balls and rest 10 minutes

9. Shape into smooth rolls and place on a parchment-lined tray

10. Cover and proof for 2–3 hours at room temperature or refrigerate overnight

11. Preheat oven to 220°C with a tray of water for steam

12. Bake rolls for 20–25 minutes until golden brown

13. Cool on a wire rack for at least 15 minutes before serving

14. Optional: brush warm rolls with melted butter or oil for extra shine