Place 1 jar of lentils in a bowl, cover with water, and let them soak overnight.

Dice 2 onions and 200 g mushrooms.

Heat a little oil in a pan.

Lightly sauté the diced onions until they are translucent.

Add the mushrooms and cook until softened.

Drain the soaked lentils and add them to the onion-mushroom mixture.

Season with salt, pepper, and marjoram.

Mix well, then set aside and let cool.

Preheat the oven to 180°C.

Put 2 glasses of flour in a bowl.

In a small bowl, mix 0.5 package of fresh yeast well with 0.5 glass of sour cream.

Add the sour cream-yeast mixture to the flour.

Add a pinch of salt.

Knead everything well until a smooth, pliable dough forms.

Divide the dough into 3 equal-sized balls.

Cover with a cloth and let rest for about 15 min, until the dough has risen slightly.

Briefly knead each dough ball again.

Then, roll each ball out into a round circle, about 3 mm thick.

Divide each circle into eight equal-sized triangles (like a pie).

Place the cooled lentil-mushroom mixture in the center of the wide end of each triangle.

Roll up from the wide side towards the point – this will create small rolls.

Place the rolls on a baking sheet lined with baking paper.

Cover with a damp cloth.

Let rise in a warm place for about 15 min.

Whisk 1 egg yolk with 1 tbsp milk.

Brush the rolls evenly with the mixture.

Bake in the preheated oven at 180°C for about 15 min, until they are golden brown.