Heat the milk, add a teaspoon of sugar and yeast. Let the yeast rise.
Put flour to a bowl, add salt, baking powder, olive oil, pressed garlic and yeast. Mix, add 1/2 cup of warm water and make a thinner dough, sprinkle with plain flour and leave to rise in a warm place for 1 hour.
After it has risen, sprinkle the worktop with plain flour, transfer the dough from the bowl and sprinkle it well with plain flour and process it with your hands into a non-sticky dough, which you roll out into a sheet 0.5 inch thick and use a smaller cup to cut out circles, which you place on a baking sheet lined with baking paper and let it rise for another 10 minutes.
Wash the top with beaten egg yolk, sprinkle with seeds and bake in a preheated oven at 390 °F / 200 °C until golden. Take out the baked goods, leave to cool and serve.
At our house, the buns didn't even survive until it was time to fill them with spread and ham, cheese or other ingredients. They simply disappeared at lightning speed. They are fluffy, soft as a cobweb and I will definitely make them again and even from a double batch. :)
One batch produced about 50 pieces, but it depends on the size of the rounds (the diameter of the round in the recipe is approx. 1 inch).
