A universal recipe for salty or sweet rolls - soft and puffy

There are thousands of recipes for rolls. You can find more than 10 on my channel. Choosing the best one is very difficult. But in the sea of recipes, save this one because this is a universal recipe for rolls that you can make in sweet or savory versions.
These rolls are very tender inside, the dough is as soft as cotton, and the outside is fine, stable and just a little bit crunchy.
The most important thing is that you make the rolls carefully and if you are making sweet rolls, always fill them after baking so that the filling does not leak out and burn. In case you are making salty ones with slightly firmer fillings, you can fill them before baking.
These rolls are made with care, they are soft and flaky, and in fact, you can make any pastry you want with this dough.
INGREDIENTS:
500 g of soft wheat flour (type 450, 480 or 500)
280 ml of warm milk
100 g of Greek yogurt
30 g of butter
1 spoon of honey
7 g dry yeast
10 g of salt
to 50 to 80 g butter for spreading
For coating:
1 egg yolk
2 spoons of milk
Sesame
Preparation
Prepare 500 g of soft wheat bran.
The flour I use for this recipe is smooth type 480, but you can use any soft flour from type 400 to 500.
Add the other listed ingredients to the flour and make sure that the milk is warm but not hot.
If you don't have thick Greek yogurt, don't use thin, but put sour cream instead of yogurt.
Mix all the ingredients and let the dough rest for 20 minutes to start the gluten formation process.
After 20 minutes, stir the dough and knead it for a few minutes until it becomes smooth.
Put it back in a clean bowl and let it rise at room temperature for about 45 minutes or longer depending on the heat in the kitchen.
When the dough has risen, sprinkle the work surface with flour and transfer the dough over the flour. Roll it out into a rectangle and spread it lightly with butter and fold one third over the second (middle) third and then the last third over the first as in the video.
Transfer the dough over a tray lightly sprinkled with flour, cover with a napkin and put in the refrigerator for half an hour.
After half an hour, transfer the dough to the work surface and stretch it slightly to dimensions of 85 cm by 20 cm.
Cut off the edges so that your stretched dough is completely flat so that the rolls are all the same.
Cut the dough in half, then cut each half into quarters. In total, you should get 8 identical rectangles.
After that, cut each rectangle diagonally as in the video.
Wrap the rolls and place them in the pan.
Leave the rolls to rise at room temperature for about 45 minutes.
When the rolls have arrived, coat them with beaten egg yolk with a little milk, sprinkle with sesame seeds and bake at 190 °C for 18 to 20 minutes.
When the rolls are baked, cover them with a napkin and let them cool a little.
If you are making sweet rolls, always fill them after baking so that the filling does not leak out and burn.
In case you are making salty ones with slightly firmer fillings, you can fill them before baking.
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