- flour - 1 Kilogram
- milk - 400 Grams
- eggs (yolks) - 5 pieces
- sugar - 380 Grams
- oil or margarine - 300 Grams
- salt - 0.5 teaspoons
- yeast - 40 Grams
- sour cream - 1 st. a spoon
In warm milk, dissolve the yeast, add half a kilogram of flour, mix well and let the dough rise two times in a warm place. After that, add salt, yolks, powdered with sugar and white. Stir, pour another 0.5 kg of flour and knead the dough. In the end, add melted margarine or butter. The dough should not stick to the hands, or to the sides of the dishes. Cover the dough with a towel and put in a warm place for 1.5-2 hours. When the dough is infused, put it on a board, sprinkled with flour, divide into bundles. We cut the bundles into identical pieces and roll balls out of them. We lay the workpieces on oiled baking sheets at a great distance from each other, because the dough will rise. And put in a warm place for 20 minutes. While the future buns are suitable, mix sour cream with flour and butter. Preheat the oven to 230 degrees. Now press the buns palm to the sheet and grease them with sour mixture. Top with sugar and send to the oven for 15 minutes. Ready buns are better served on the table a little cooled. Bon Appetit!
Servings: 12 pcs.