Warm 150 ml of the milk until lukewarm, then whisk in the active dry yeast, granulated sugar, and 30 g of the all-purpose flour.

Leave the yeast mixture in a warm place for 15 minutes until a foamy layer forms.

Combine the remaining all-purpose flour with the salt in a large mixing bowl.

Add the foamy yeast mixture, remaining milk, vegetable oil, and egg white to the flour.

Knead the mixture until a smooth, elastic dough forms.

Brush the dough lightly with vegetable oil, then cover the bowl with the kitchen towel.

Let the covered dough rise in a warm place for 60 minutes until doubled in size.

Divide the risen dough into 2 equal portions, then roll each portion into a circle on a lightly oiled surface.

Cut each dough circle into 8 wedges, then roll each wedge from the wide edge toward the point to form a crescent roll.

Place the rolls on baking trays lined with baking paper, then cover them with the kitchen towel.

Let the shaped rolls rise for 30 minutes, then preheat the oven to 200°C.

Whisk the egg yolk with 30 ml milk, then brush the mixture over the risen rolls.

Sprinkle the rolls with salt and sesame seeds, then bake for about 18 minutes until deeply golden brown.