# Put the warm
milk, yeast and granulated
sugar into a deep bowl. Mix it by your fingertips to dissolve the yeast.
# Add salt, 1 egg, egg white of the remaining egg and vegetable oil into the mixture, and add sifted
flour little by little while kneading the dough.
# Cover the dough and rest it for 1 hour at room temperature.
# Pick
walnut sized pieces from the dough (about 40 pieces).
# Roll out each piece into the size of saucer by your fingertips. Put some of the mixture of sliced parsley and
cheese onto the middle of the rolled out dough piece, close the bun and force onto the edges of the buns to close it firmly.
# Place the buns onto the greased baking tray with some spaces between them. Spread the remaining yolk all over and sprinkle nigella seeds all over.
# Place the tray into the cool oven. Set up the heat to 356 F. Bake them until their surface turn to pink. Serve them warm.
