In a bowl, combine the flour, salt, and baking powder. Mix well.

In another bowl, mix the warm milk with the yeast and stir until the yeast dissolves.

In a blender, beat the egg with the butter, oil, and sugar. Add the milk and yeast mixture.

Add this mixture to the flour, salt, and baking powder. Knead until a dough forms, then let it rise until doubled in size.

For individual rolls, shape the dough into balls and fill each with your chosen filling.

For honeycomb bread, shape the dough into balls, fill them, and place them close together in a baking pan so they touch.

For croissants, roll out the dough into a large circle, cut into 4 quarters, then cut each quarter into 2 triangles. Place the filling at the base of each triangle and roll up.

For pâté, roll out the dough into a rectangle, cut into small rectangles, place the filling at one end, and roll up.

Brush the tops with beaten egg and sprinkle with nigella seeds.

Bake in the oven at 350°F (180°C) for 7–10 minutes.

Broil for 5 minutes until golden brown.