Sift the flour in a suitable container, make a well. Beat the eggs with the sugar and salt and pour them into the well.
Add the cool water, oil, yeast and start kneading. The dough needs to be soft, bubbly and not sticky. Divide it into 9 balls.
Roll out each ball into an 8″ (20 cm) diameter round sheet and stick them together in 3's with slightly melted butter - smear the 1st and 2nd sheets but not the topmost one.
Roll out each triplet into an 11 3/4″ (30 cm) diameter round sheet. Stick together with the butter the same way.
Finally, roll it out as thinly as possible. Smear with the remaining butter and divide it up into 16 triangular parts. Roll up each piece, starting from the wide part and going to the thinner part.
Arrange them in a lightly oiled tray as follows: 9 around the perimeter, then 5 inside and 1 in the middle.
Once arranged, cover the tray with a towel and leave it to rise until doubled in volume.
In a bowl, stir 2 yolks with 3 tbsp oil. Smear the risen round loaf with this. Bake in a preheated 428°F (220 °C) oven about 1 hour.