How to make
Stir the yeast with cool water and a little flour, leaving it to rise for about 10 minutes.
Sift the flour and then make a well in it, in which you put 1 egg yolk and 2 egg whites, the sugar, salt, yoghurt with added baking soda and 1 tablespoon of cooking oil. In the yoghurt cup, pour in 4/5 cup (200 ml) of water, with which you will later rinse the yeast container. Grease a baking tray with oil.
Add the yeast to the flour, while stirring and gradually adding a little flour, then knead. Leave the dough to rise in a warm place, covered with a towel. It's ready once doubled in volume, after about 45 minutes. Knead again, roll it up and then cut it into evenly sized pieces.
Shape balls, then make small buns from them. After you arrange them in the tray, smear them with the second yolk. Put them in a preheated 570°F (300 °C) oven. Toward the end of baking, place a paper sprinkled with water to cover the buns.
