Brunch menu - olive loafs

The third item of the brunch menu was olive loafs. These loafs can be stuffed in different ways. I decided to stuff them with black olive paste. You can find the paste in speciality stores. You should be able to use pesto or some other spread if you like.

Ingredients:
2 cups warm milk
1 packet instant yeast
1/2 cup sugar
1 cup vegetable oil (or sunflower or corn, any liquid oil)
1 teaspoons salt
1 egg (yolk to spread on top and white to the dough)
Flour (I did not measure the flour but I will explain how you can figure out how much you need)

I make the dough in my Kitchen Aid mixer but you can use your hands too. Mix all the liquids first, then add the sugar. Then slowly start to add flour spoon by spoon. Wait after each spoon so that the flour is mixed into the liquid pretty good. Soon you will start to have the dough. The dough should be quite soft almost sticking to your hand. It should have the same softness as your ear lobes. I know it sounds gross but this is a customary explanation of softness of dough in Turkey. (Next time I will measure it with cups and update the recipe)
Then you cover the dough with a wet cloth and let it rise for an hour.

Then you need to pick golf ball size pieces and spread them with your hands. As you can see in the picture, at the beginning I used flour so that the dough would not stick to granite. After I did the first half, I started to use oil instead of flour and I think those loafs tasted better.
Then you need to spread the olive paste on it.

Then roll it up...

And then make it a circle and stick the two ends to each other...

Then place them on a greased cookie sheet...

Then you need to let them "rest and rise" for another 15 minutes. Then you can brush them with the egg yolk and put some sesame seeds on top. Bake them until they are golden color...

Just like this one...

Enjoy and let me know if you try it...