# Put the yeast, warm milk
cubes, add yolk of one of the eggs and full of the remaining egg, mix it well.
# Remove the stems of the dill, slice the leaves of the dill finely. Add vegetable oil, salt in it and add flour
little by little while kneading the mixture.
# Add flour
little by little until the dough reaches to the right mixture, and knead it. Cover it and rest for 1 hour.
# Divide the rested dough into 28 equal pieces. Roll out each piece to the saucer size by a rolling pin our by your fingertips.
# Put 1 tsp olive
paste into the middle of the rolled out dough pieces, close the bun, get its upper side down while placing them onto the greased oven tray.
# Repeat these processes for all of the rolled out dough pieces, and place all of them onto the tray.
# Rest the buns on the tray for half an hour, and then spread the remaining yolk all over the buns and sprinkle nigella seeds all over.
# Place the tray into the cold oven, adjust the heat to 392 F. Bake the buns until they turn to red. Serve them fresh.