How to make
Dissolve the yeast and sugar in the slightly warmed milk. Cover with it a towel for about 7 minutes. Add the oil to the activated yeast and sift the flour with the salt.
Knead a smooth and non-sticky dough. Shape it into a ball, grease it lightly and leave it for about 1 hour to double in size.
Divide the risen dough into two equal parts and make each one into a ball. Roll out each one into a thin, round crust and cut it into 8 triangles. Add the filling of your choice and roll up 16 rolls.
Arrange the shaped rolls on a greased or parchment paper lined baking tray, spaced apart. Let them rise for about 40 minutes.
Spread the rolls with the egg beaten with the water, oil and salt.
Sprinkle with the seeds and bake in a 360°F (180°C) oven until golden brown, for about 25 minutes.
Let the rolls cool and enjoy!
Tip: Store the savory rolls in a plastic bag or tightly closed box to keep them soft.
