Knead the dough in the evening and leave it in a cold area overnight. That way it'll be ready for you in the morning and you can begin your day with the lovely aroma of fresh-baked bread.
Dilute the yeast in 1/2 cup cold water. Add the milk, sugar, salt, oil and break the eggs in. Add the sifted flour to the dry ingredients. Knead a dough until it stops sticking to your hands. Shape it into a ball, put it in a large bowl and cover with plastic wrap. Leave it to rise overnight. It'll increase in volume and fill the bowl.
The next morning, divide the dough into 3 balls. Roll out each ball into a sheet. Smear them generously with oil and stack them on top of each other. Wrap into a roll and cut it into small, equal-sized rolls.
Arrange the rolls in a tray with an oiled bottom, with the cuts facing up. Smear the round loaf with a beaten egg yolk and leave it to rise again.
Once it doubles in volume, put it in a preheated 248°F (120 °C) oven. Gradually turn the oven up higher every 5-6 min. until it reaches 374°F (190 °C).
Bake the round loaf until golden. Periodically, check to see if it's ready with a toothpick. If it comes out without any dough stuck to it when you poke it, it's ready!
Take it out of the oven and sprinkle with cold water. Cover with a towel for about 10-15 min.