- eggs - 2 pieces
- whole milk - 1 cup
- flour - 1 cup
- salt - 1/2 teaspoonfuls
- melted butter - 1 Art. a spoon
- rapeseed oil - 1 st. spoon (plus 2 teaspoons)
1. In a medium bowl, beat the eggs and milk together. Mix the flour and salt together in a small bowl, then add to the milk mixture. Stir the spatula until uniform, add the melted butter. Beat thoroughly until a few bubbles appear on the surface. Cover the dough with a clean dry towel and leave for 30 minutes. 2. Preheat the oven to 230 degrees and pour half a teaspoon of rapeseed oil into the center of each section of the rolls form (6-compartment form). Heat the mold in the oven. 3. After the dough is ready, remove the mold from the oven and divide the dough evenly between the six compartments of the mold. Fill each compartment almost to the very top. Place the form with the buns back into the preheated oven and bake for 20 minutes, do not open the oven door. Reduce the temperature of the oven to 175 degrees and continue baking for 15-18 minutes, until the buns become golden. Put the buns on the counter and allow to cool for 3-5 minutes before serving. 4. Serve the buns hot with any filler to choose from.
Servings: 2-3