How to make
Dissolve the yeast and sugar in the slightly warmed milk. Cover the bowl with a towel and let it activate for about 10 minutes.
Sift the flour into a bowl and make a well into which you can pour the olive oil and the activated yeast. Mix with your fingers and as soon as the dough starts to separate from the sides of the bowl, transfer it to a floured surface and knead a smooth and elastic dough. During this process, add the salt to the dough. This will activate the yeast more easily and quickly.
As soon as you have achieved the necessary smoothness and elasticity, place it in the bowl, cover it and leave it in a warm place to rise for 1 hour or until it doubles in volume.
Divide the risen dough into 5-6 parts and roll each one out into a small, not very thin crust. Spread the aromatic parmesan on it - grated or powdered. Roll it up into a roll and then into a snail or whatever shape you want your bread buns to be.
Arrange the bread buns in the oven tray, greased or lined with baking paper, spaced apart. Spread them with olive oil and leave them for 30-40 minutes to increase their volume and become fluffy.
Preheat the oven to 360°F (180°C) and before inserting the bread buns, spread them lightly with water, use a silicone brush so that no pressure is exerted on the dough. Finally, sprinkle with the nuts and seeds* (sunflower seeds, pumpkin seeds, black sesame seeds, pine nuts).
Bake for 35 minutes, at the end you can increase to 390°F (200°C), so that they can become golden.
After removing from the oven, cover your Small Bread Buns with Parmesan and Seeds with a towel for 10 minutes. They will soften, but the crust remains crispy and very tasty.
Enjoy your meal.
