Grease a 24cm round cake tin and set aside.
Mix the flour, yeast, salt, olive oil and cornstarch in the bowl of a stand mixer and mix to combine.
Fit the mixer with the dough hook. Add the milk a little at a time to form a soft dough - you may need more or less so add it gradually. Knead for 8-10 minutes or until smooth and elastic.
Mix in the cheese.
Cover the bowl with cling wrap and place in a warm place for about an hour or until the dough has doubled in size.
Divide the dough into 8 equal pieces and roll each piece into a ball. Place the balls in the prepared cake tin. Place the cake tin in a large bag, close it and leave in a warm place until doubled in size - approx. 1 hour.
7 Preheat the oven to 180°C, gas mark 4.
Brush the rolls with olive oil and sprinkle over extra cheese.
Combine the sesame seeds and dried herbs and sprinkle over the rolls.
Bake for 25-30 minutes, or until a light golden brown.
Remove the tin from the oven and let cool slightly before turning them out onto a rack to finish cooling. Or eat them warm straight from the pan.