Ingredients:
-300 G flour
-135 Ml of milk
-1 egg
-2 Tablespoons Sahara
-300 G flour
-135 Ml of milk
-1 egg
-2 Tablespoons Sahara
1/2 tsp salt
-1 Tsp dry yeast (12 g or fresh)
-30 + 30 g butter
-1 Tsp dry yeast (12 g or fresh)
-30 + 30 g butter
Preparation:
Heat half the milk, dissolve the yeast and a spoonful of sugar Preheat the second part of the milk in it melt 30 g of butter, a second spoon of sugar, then add egg permission or excuse. Sift flour and salt into a bowl, make a well in the middle of a pour the milk with the egg and begin kneading the dough then pour the milk with yeast, knead the dough well, cover the bowl of foil and put in the heat for 1.5-2 hours, until the dough has doubled . I did on drugomu.Vot, yeast have already approached them I poured in the milk-egg mixture and stir. Then, little by little began to add the sifted flour and mix the dough with a spoon
When the dough becomes so thick that a spoon hinder already difficult.
Heat half the milk, dissolve the yeast and a spoonful of sugar Preheat the second part of the milk in it melt 30 g of butter, a second spoon of sugar, then add egg permission or excuse. Sift flour and salt into a bowl, make a well in the middle of a pour the milk with the egg and begin kneading the dough then pour the milk with yeast, knead the dough well, cover the bowl of foil and put in the heat for 1.5-2 hours, until the dough has doubled . I did on drugomu.Vot, yeast have already approached them I poured in the milk-egg mixture and stir. Then, little by little began to add the sifted flour and mix the dough with a spoon
When the dough becomes so thick that a spoon hinder already difficult.
I spread the dough on a floured table and knead hands started already kneaded the dough well for 10 minutes. Then I returned it back into the cup, and Polotenchik laying in a warm place for an hour to increase by 2 times. The dough has come. A cross between a little risen dough and roll it out on a table in a rectangle of 20×40 cm floured (as I did the triple test normal, so I divided it into three parts, and then each rolled in a rectangle) (then I grease the dough with melted butter).
Cut the dough in half along the length, then cut into rectangles of 5 cm wide
Grease boxes melted butter, roll tightly into rolls. On the narrow side and put one after another, slightly overlapping on a baking sheet covered with paper (paper I was making is not). Give rasstoyatsya buns for about 30 minutes, then brush them with melted butter on top. Bake at 180 C for 25 minutes. Cool on the baking sheet and covered with a towel to buns were soft (I’m on a wire rack, uncovered).
Grease boxes melted butter, roll tightly into rolls. On the narrow side and put one after another, slightly overlapping on a baking sheet covered with paper (paper I was making is not). Give rasstoyatsya buns for about 30 minutes, then brush them with melted butter on top. Bake at 180 C for 25 minutes. Cool on the baking sheet and covered with a towel to buns were soft (I’m on a wire rack, uncovered).