How to make
Beat 2 eggs, set aside the egg white of the 3rd and leave its yolk for smearing. Add the salt, sugar and yoghurt. Beat well.
Dissolve the yeast in 1/2 cup cool water. Pour it into the egg mixture. Add the milk and stir. Add the mixture to the flour and knead a soft dough.
Make balls from the resulting dough, roll them out into strips about 2-3 fingers wide. Cut the Vienna sausages in half, wrap them with the rolled out doughy strips.
Use 2, 3 or 4 strips, depending on how large you want your rolls.
Arrange the rolls in an oiled tray. Smear with the egg yolk and sprinkle with savory. Bake in a preheated oven until reddened.
