Combine the flours and salt in a bowl, then stir in the herbs, yeast, and a well in the center.
Whisk together 500ml water, sugar, and oil, then pour into the well to form a dough.
Knead the dough on a floured surface for 10 minutes.
Place dough in an oiled bowl and let rise in a warm place until doubled in size.
Preheat the oven to 200°C.
Incorporate chopped walnuts into the dough and divide into eight equal portions.
Shape into rolls and place them onto a greased baking sheet.
Blanch the fresh herbs for the glaze in boiling water, then refresh in iced water.
Mix the egg with 1 tablespoon of water to create an egg wash.
Brush the rolls with egg wash, top with blanched herbs, and brush with wash again.
Bake for 12 to 15 minutes until the bottoms sound hollow when tapped.