Dissolve the yeast in a little yogurt and then knead with the other ingredients. Be careful, the butter must not be warmer than 35 degrees. The dough should be nice and smooth, but not sticky. If necessary, if there is still a lack of liquid, just add a little more yoghurt. Cover and let the dough rest for about 30 minutes. Then roll the dough into a tube. Cut 10-12 pieces of dough (the same size) and shape into rolls. The surface should be nice and smooth. Then let go covered. Method 1 - let rise overnight: Let the rolls rise for half an hour and then cover with cling film and place in the refrigerator with the tray. Take out just before baking and put the foil down before brushing. Method 2 - let rise warm: To do this, let the rolls rise for approx. 1-1.5 hours until they have risen really nicely. After rising, brush the rolls with egg yolk, oil or milk and bake them in the preheated oven at 200 degrees for 10 minutes and then at 180 degrees for 10-20 minutes (depends on the size and the oven). If necessary cover at the end so that they don`t get too dark.
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