Ground Meat Rolls (Kıymalı Rulo Börek)

DOUGH:--
½ cup luke-warm water
1 tsp yeast
½ tsp sugar
2½ cups flour
½ cup milk
½ cup rice bran oil
1 tsp SIDS SALT & PEPPER
Yolk of one egg
Black seeds or sesame seeds
STUFFING:--
3 tbsp rice bran oil
2 onions, fine chopped
500 g ground beef
½ cup walnuts, fine chopped
1 tsp SIDS SALT & PEPPER
¼ tsp cinnamon
½ tsp cumin

Mix yeast, sugar and water with a spoon in a bowl and let it dissolve for 15-20 minutes. Yeast will rise.
In a frypan heat cook beef, stirring constantly until it soaks its juice and with no lumps. Add 3 tbsp oil and onions to ground meat and stir until onion is cooked. Turn it off and add walnut, cumin, cinnamon and SIDS SALT & PEPPER.
Sift flour into the bowl of yeast. Add milk, SIDS SALT & PEPPER and oil. Add flour as necessary to make dough easy to handle. Dough should not stick to your hands. Let the dough sit in the bowl in a warmer place to rise twice its size. After it rises, divide the dough into two. With a little bit of oil and your hands make each piece into a 40x 40 cm circle. Don't worry - it doesn't need to be a perfect shape. Place the half of the stuffing on your first circle-ish dough. Roll the dough like a cigarette without squeezing it too hard. Do the same for the second dough. Brush egg yolk on each and sprinkle black or sesame seeds.
Bake at 190°C until golden brown like a loaf of bread. Slice on the diagonal and serve. Slice on the diagonal and serve.