Cotton-Soft Kiflice (Balkan Crescent Rolls)

1. Put the sifted flour in a large mixing bowl. Add the dry yeast, sugar and salt, then mix the dry ingredients together by hand.
2. In a second bowl, whisk the four egg yolks with the oil. Add the warm milk and mix again.
3. Pour the wet mixture into the flour mixture. Mix and knead until the dough is smooth, soft and cohesive.
4. Cover the bowl with cling film and leave the dough to rise for about 30 minutes, or until doubled in size.
5. Turn the dough out onto the work surface and divide it into 8 equal pieces. Shape each piece into a ball, cover again and leave to rise for 15–20 minutes.
6. Roll one ball into a thin circle. Cut the circle into 8 triangular wedges with a knife or pizza wheel.
7. Roll each triangle tightly from its broad edge towards the point, placing the point underneath so the roll stays closed. Repeat with the remaining dough.
8. Arrange the rolls on a parchment-lined baking tray. Mix the extra egg yolk with a little oil and brush it over the rolls. Sprinkle with seeds or coarse salt, if using.
9. Bake for 10 minutes at 150°C. Increase the oven temperature to 180°C and bake for another 10–15 minutes, until glossy and golden brown.

To freeze unbaked

1. Arrange the shaped, unglazed rolls on a tray and freeze for about 15 minutes, just until firm.
2. Transfer them to freezer bags or a freezer-safe container and freeze for up to 1 month.
3. When ready to bake, take out the required number and leave them at room temperature only while the oven heats, about 5 minutes. Brush, top and bake using the temperatures and times above.