1. Prepare the Yeast Mixture
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Combine warm water, warm milk, sugar, and yeast in a large bowl.
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Mix until sugar dissolves. Cover with a kitchen towel and let stand for 5 minutes until foamy. Stir again.
2. Make the Dough
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Add eggs and vegetable oil to the yeast mixture and whisk until combined.
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Sift 500 g of flour into the bowl, add salt, and mix until a rough dough forms.
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Gradually add the remaining 250 g of flour, mixing with a spatula until the dough comes together.
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Knead on a floured surface for 8–10 minutes until smooth and medium-soft.
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Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
3. Prepare the Filling
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Mix cottage cheese, ricotta, and parsley. Divide into 20 equal portions.
4. Shape the Rolls
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Punch down the risen dough and divide into 4 equal parts. Shape each into a ball and rest for 10–15 minutes.
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Roll each portion into an 18–20 cm circle. Brush with oil, stack another circle on top, brush with oil, then roll up tightly.
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Place on a tray, cover, and refrigerate for 30 minutes.
5. Assemble and Final Rise
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Slice each roll into 5 pieces. Roll each piece into a circle, place a portion of cottage cheese filling in the center.
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Gather the edges, pinch to seal, and shape into buns seam side down.
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Place on parchment-lined trays, cover, and let rise in a warm place for 20 minutes.
6. Bake
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Preheat oven to 180°C (356°F).
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Whisk egg yolk and milk for the egg wash. Brush generously on each roll.
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Bake 25–30 minutes until golden and cooked through.
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Cool slightly before serving.
