Dissolve the yeast in the slightly heated milk with the sugar and 3 tbsp flour, leave in a warm area to rise. Sift the remaining flour in a large container, add the salt and stir well.
Make a well and in it add the rest of the ingredients for the dough, the risen yeast, knead a soft dough and leave in a warm area to double in volume.
Divide up the dough into 2 equal halves and each of those into another 4 equal parts. Shape each one into a ball and roll them out to rectangular sheets. Make 2 piles of 4 sheets each, while smearing with melted butter in between them. Roll out each pile of sheets into a larger rectangular sheet, measuring 15 3/4″ (40 cm) x 8″ (20 cm). Roll them up into rolls.
Cut the rolls into thin triangles, arrange them in a buttered oven dish along its walls, while arranging the edges of cut rolls in the middle of the oven dish. Smear thus formed loaf with the beaten together egg yolk, milk and oil using a brush, then sprinkle with sesame seeds.
Without letting the dough rise again, place the oven dish in a cold oven, then turn it up to 338°F (170 °C).
With the oven heating up gradually, the loaf has plenty of time to rise in it before it actually starts baking. Bake to a golden crust.