Add sugar in warm milk and crumble the baker’s yeast, and mix all together. Pour a part of flour on a large dish, and leave the rest for adding when needed. Add SUNCE sunflower oil, prepared yeast, salt and egg yolk to the flour and keep stirring. When the dough becomes firm enough, continue kneading with hands.
Split the dough in three parts and make a ball from each one. Split the spread dough on eight parts. On each triangle add the filling on the wide part. Twist the corners a bit on the wide part and after the filling is rolled, continue rolling towards the narrow part in order to get the roll.
Pout each ready roll in the oiled pan. Cover the pan with a cloth and leave the rolls to sit for an hour. Beat the egg yolk with milk, and spread over each roll. Bake the rolls in the preheated oven to 200°C for about 10-15 min. After they are done, cover them with wet cloth with for some time and leave them to cool. In the end, spread sugar over the rolls.