All ingredients should be at room temperature. Mac pour boiling water for 20 minutes, drain the water, poppy seeds dried in the microwave a little so it was not too wet. Dissolve yeast in warm milk with a teaspoon of sugar and teaspoon of flour and leave for 10-15 minutes until the formation of the cap, stir it well until the foam. Then mix the yeast, sifted flour, salt, sugar, egg, knead the dough. Knead for 10-15 minutes. The dough will be tight. Add two to three soft butter and thoroughly knead. Divide the dough into two parts, in one part of the test is less than 100 grams in a smaller portion to add the Mac, very carefully stir it. Fold white and poppy seed dough in a different bowl, close food wrap and leave to ferment for 90 minutes.

So the dough rose after 90 minutes of fermentation

Then punch down the dough, divide each into 12 pieces, podcating them into balls, cover with towel, let rest for 15 minutes.

Roll the white ball into a pancake, on it lay a poppy ball of dough, to take, formed into a bun.

Folded rolls on a baking tray covered with baking paper seam down using scissors to make 4 cuts crosswise, cover with plastic wrap lightly greased with vegetable oil.

To give the rolls should stay about 1 hour. Before baking brush with beaten egg

Bake in a preheated 190 degree oven for 20-25 minutes.

Enjoy your tea!!!