How to cook
Put the yeast, sugar and a few tbsp flour in the heated milk. Wait for the yeast to activate and bubble well. This way you'll know that the yeast is high quality and that you're going to get a good dough.
Pour the flour, salt, oil and 1 beaten egg in a bowl, add the effervescent yeast and knead a soft, nonstick dough. Wait 15 min. for the dough to rest, then divide it into 12 equal-sized balls.
The way I did it was I made it into a long wick and marked it with a knife, to make sure I got equal-sized pieces. Roll them out into rectangles, put cream cheese at one end, make cuts along the other end to form strips (lengthwise). Start rolling them up from the cream cheese side going toward the strips.
Wrap up the resulting roll like a snail shell and put into the muffin tray cup, which you've oiled. Do this for all 12 pieces. Leave them to rise for 20 min., then smear them with the egg yolk and sprinkle with sesame or poppy seeds. Bake at 392°F (200 °C).