Dissolve compressed yeast in warm water and let sit to activate.

In a separate pot, bring milk to a boil.

Add sugar, butter (or margarine or oil), and salt to the milk.

Allow the milk mixture to cool slightly.

Place all-purpose flour in a large mixing bowl, reserving a small amount for dusting.

Create a well in the center of the flour.

Pour the cooled milk mixture into the well.

Add the activated yeast and egg to the well.

Using a spoon or paddle attachment on a mixer, gradually incorporate the flour from the sides into the center until a sticky dough forms.

Knead the dough in the bowl, then transfer it to a lightly floured surface.

Continue kneading until the dough becomes smooth and elastic, about 20 minutes.

Place the kneaded dough in a greased bowl, turning to coat.

Cover the bowl with a towel dampened with hot water.

Let the dough rise in a warm place until doubled in bulk, approximately 4 hours.

Punch down the dough to release air.

Knead the dough for a few minutes to redistribute the yeast and gluten.

Shape the dough into a round loaf or individual rolls.

Brush the tops of the rolls/loaf with egg yolk.

Sprinkle sesame seeds over the egg-washed tops.

Place the shaped dough in greased baking pans.

Let the dough rise again, uncovered, in a warm place for about 1 hour.

Preheat the oven to 375°F (190°C).

Bake in the preheated oven for 45 minutes, or until golden brown.

Remove the baked bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.