Fluffy, Cotton-Soft Eggless Rolls Made with an Economical Dough

Mix the warm milk, sugar, and yeast well until the sugar dissolves and small bubbles begin to appear on the surface. Leave the yeast mixture undisturbed for 5 minutes, until the yeast activates and the surface becomes frothy. Time: 5 minutes.

Sift the all-purpose flour, then mix it thoroughly with the baking powder and salt until the dry ingredients are evenly distributed.

Combine the activated yeast mixture with the yogurt and vegetable oil in the mixing bowl until fully blended.

Gradually add the dry ingredients to the wet mixture, stirring continuously until a soft, cohesive dough forms.

Knead the dough in a stand mixer for 10 minutes until smooth and cohesive, or knead by hand for 15 minutes to achieve the same consistency.

Shape the dough into a ball, place it in a bowl greased with vegetable oil, and lightly brush the surface with oil to prevent it from drying out.

Cover the dough and leave it to rise for 30 to 60 minutes, depending on the room temperature, until doubled in size, light, and puffy.

Divide the dough into equal balls and keep them covered as you work so they remain soft and do not dry out.

Roll out one dough ball on the work surface, gently straightening the edges to form a neat square of even thickness.

Lightly brush half of the dough square with vegetable oil, then sprinkle it evenly with all-purpose flour.

Fold the unbrushed half over the oiled half, then brush half of the folded piece with vegetable oil and sprinkle it with all-purpose flour to create another layer.

Fold the piece again, aligning the edges, to form a neat, small, multilayered roll.

Repeat the rolling, brushing, and folding process with the remaining dough balls. Arrange the rolls on baking sheets, leaving enough space between them to prevent them from sticking together as they rise.

Gently brush the tops of the rolls with the milk and coffee mixture without pressing down, so the dough layers remain distinct.

Sprinkle the sesame and nigella seeds evenly over the brushed rolls, pressing them down gently so they adhere to the surface.

. Use the oven's bake setting.

Gently open the baked rolls along one of the layers, fill them with luncheon meat, and serve warm, taking care to preserve their shape.