Dissolve the yeast in half of the slightly warm milk, with 1 tablespoon sugar and 1-2 tablespoons flour. Leave in a warm place to rise and add 3 cups (700 g) of sifted flour. Add the remaining milk, eggs (leave 1 yolk aside to spread later), sugar, salt, oil and gradually knead a smooth and soft dough, which should not be sticky.
Leave it in a warm place to rise well and divide it into 3 balls. Roll out each one into an elongated sheet, brush with melted grease and put the next sheet top. Finally, roll the three sheets and cut into pieces (about 12) that are then arranged in a greased tray.
You can allocate a bit of the dough and shape 2 small baby booties with your fingers on the top. Allow the loaf to rise again and then brush it with the beaten egg yolk. Optionally, sprinkle it with seeds and put it to bake in a heated 329°F (165 °C) oven until ready.
Allow the loaf to cool with an open oven door for 5-10 minutes.