Butter creamy (melted: 30g in dough and 50g for lubrication of buns inside) - 80 g
Milk - 150 ml
Flour - 350-400 g
In 50 ml of warm milk stir 2 h. Sugar and 1 tsp. yeast, leave for 10-15 minutes. Sift flour into a cup, add salt, sugar, sl. Oil, opar, milk. To knead the soft dough, cover it with a film and leave 1 hour to zoom in volume twice.
It approached the dough to divide by 6-7 parts. Dough to thinly roll out, lubricate the melted sl. Masom, sprinkle with cinnamon and sugar.
Collapse with a roll. On the one hand, make a small incision and slightly dilute the ends on the sides. On the other hand, make an incision more more, bring the ends up and adjust them, giving the shape of the tulip.
Buns cover for 15 minutes, then lubricate the egg and bake at 180 * approximately 15-20 minutes.
