Warm 300 ml whole milk until lukewarm, then whisk in active dry yeast, granulated sugar, and 1 tablespoon of all-purpose flour.

Rest the yeast mixture for 10 minutes until foamy and expanded.

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

Add the activated yeast mixture, vegetable oil, and egg white to the flour mixture.

Knead the dough until smooth and elastic, flouring your hands lightly if it remains sticky.

Oil the second large mixing bowl and transfer the dough into it.

Cover the bowl with plastic wrap and let the dough rise in a warm place for 60 minutes.

Oil the work surface and roll the risen dough into a thin rectangle.

Roll the dough into a log and cut or shape it into 16 small rolls.

Arrange the rolls on a parchment-lined baking sheet and cover them with a kitchen towel.

Let the shaped rolls rise for 20 minutes while heating the oven to 200°C.

Whisk egg yolk with milk for glaze and water until smooth.

Brush the glaze over the risen rolls and bake them at 200°C for about 20 minutes until golden brown.