Mix lukewarm milk, yeast, and sugar.

Let it rest for 8 minutes to ferment.

Mix salt, and flour, and mix in through a sieve a bit at a time.

Knead the dough for 8-10 minutes on a floured work surface or in a mixer until soft and smooth.

Brush a bowl with oil.

Place the dough inside and cover with a kitchen towel. Let rise for 1 hour at room temperature.

Divide into 12 small pieces and shape into small smooth balls. Weigh the balls they should be about 40 – 45 g.

Brush a pan with oil and place the rolls in it.

Cover and let rise for half an hour.

Grind saffron threads in a mortar finely, add to the melted butter, and mix well.

Brush the Roomal on the rolls.

Sprinkle with sesame seeds and black cumin.

Cover the pan with the lid and bake for 15-20 minutes at medium temperature.

Remove the lid for the last 5 minutes.

You can bake them at 200° for 5 – 8 min. until golden if you want them a bit more crispy on top.