They worked, Kind of. I made my dough a little on the wet side, so the rolls look less than gorgeous, but they do eat very well.
I made a standard 500g flour dough – with fresh yeast, olive oil, salt and black pepper; adding 1tsp each of brown and black mustard seeds, plus chopped fresh sage and some reconstituted dried onions. For the liquid, I used the drained liquid from the onions. 8 rolls of approx 120g dough each. Baked for 25 minutes at 200°C.