Warm 300 ml of milk until lukewarm, about 35–40°C. Stir in the dry yeast, sugar, and 1 tablespoon of flour taken from the measured flour.

Leave the yeast mixture for 10 minutes. Wait until it becomes foamy and swollen.

Place the remaining flour and salt in a large mixing bowl. Add the activated yeast mixture, vegetable oil, and egg white.

Knead the mixture until a smooth, soft dough forms. Flour your hands lightly if the dough is sticky.

Lightly oil a second bowl and transfer the dough into it. Cover the bowl with plastic wrap.

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

Oil your hands and work surface lightly. Divide the risen dough into 12 equal balls.

Roll each dough ball into a small oval. Fill and roll each piece into the desired shape if using a filling.

Place the rolls on a parchment-lined baking sheet. Cover them with a clean kitchen towel for 20 minutes.

Preheat the oven to 200°C. Whisk the egg yolk with 5 ml of water.

Brush the rolls with the egg-yolk mixture. Bake for about 20 minutes until deeply golden brown.

Remove the rolls from the oven and cool slightly. Serve warm or at room temperature.