In a mixer bowl, combine the warm milk, sugar, and yeast. Let this mixture activate for 2-3 minutes until it becomes frothy.

Add the eggs, oil, yogurt, and salt to the activated yeast mixture, and stir to combine well.

Gradually add the flour while kneading the dough. Keep kneading until it becomes soft and elastic, separating from the sides of the bowl.

Form the dough into a ball, place it in a clean bowl, and cover it with a cloth. Let it rest for about 20 minutes.

After resting, divide the dough into 4 equal parts and form each part into a ball. Roll each ball into a circle and spread a thin layer of butter, oil, or lard on top.

Stack the circles on top of each other, leaving the top circle ungreased.

Place a cup in the center of the stacked dough and cut it into 8 equal parts. Twist each piece twice to form a beautiful shape.

Transfer the twisted dough into a baking dish lined with parchment paper and let it rise until doubled in volume, approximately 30 minutes.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Brush the top of the rolls with a mixture of beaten egg yolk and a splash of milk, then sprinkle with sesame seeds.

Bake in the preheated oven for about 20-25 minutes, or until golden brown.

Once done, remove from the oven and serve warm.