Activate the Yeast: In a bowl, dissolve 10 g of dry yeast in 100 ml of warm milk. Let it sit for 10-15 minutes, until frothy. If the yeast does not activate, add a pinch of sugar to help it along.

Prepare the Dough: In a larger bowl or dough mixer, combine 600 g of flour, 1 tsp salt, 2 eggs, the remaining 150 ml of warm milk, and 120 ml of any oil. Add the activated yeast mixture.

Mix and Knead: Mix with a spatula, whisk, or turn on the dough mixer until the dough begins to come together. Knead for about 5-10 minutes, until the dough is soft, elastic, and no longer sticky.

First Rise: Cover the bowl with a kitchen towel and let it rise in a warm place for 1 hour, or until the dough doubles in size.

Shape the Dough: After the dough has risen, turn it out onto a floured surface. Gently knead it again, then divide it into 28-30 small balls.

Prepare for Baking: Place the dough balls in a greased round baking pan, arranging them closely together. Cover with a kitchen towel and let them rest for another 30 minutes.

Preheat Oven: Preheat your oven to 320°F (160°C).

Apply Egg and Butter Mixture: Melt 100 g of butter. In a separate bowl, beat 1 egg yolk and mix it with the melted butter. Brush this mixture over the dough balls. Sprinkle with sesame seeds if desired.

Bake the Pogača: Place the baking pan in the preheated oven and bake for 40-45 minutes, until golden brown.

Cool and Serve: After baking, brush the top with additional butter and cover with a kitchen towel. Let the Pogača sit in the pan for 15 minutes to keep it fluffy.