Warm 400 ml milk with 25 g sugar on the stovetop until lukewarm, then remove it from the heat.

Stir 14 g dry yeast into the lukewarm sweetened milk, then leave it for 10 min until foamy.

Combine 1000 g plain flour, 12 g baking powder, and 15 g salt in a large mixing bowl.

Add 2 eggs, 30 ml vegetable oil, and 200 ml plain liquid yogurt to the dry ingredients.

Pour the activated yeast mixture into the bowl, then knead for 10 min until the dough is smooth and elastic.

Lightly oil the dough container, then place the dough inside and cover it with plastic wrap or a lid.

Refrigerate the covered dough overnight or for up to 7 days, allowing it to rise slowly.

Remove the desired portion of dough from the refrigerator, then knead it briefly until pliable.

Roll the dough into portions, then fill each portion with salami and cheese before shaping into rolls.

Arrange the rolls on a baking tray, then let them rest for 20 min at room temperature.

Whisk 1 egg yolk with 15 ml milk, then brush the mixture over the rolls.

Bake at 200°C for 15 min, then remove the rolls when deeply golden brown.