Off today. If you have all the products shown on this photo, get it out and start cooking - all week, will pamper family hot rolls. Don't forget the egg. I forgot to put this still life ingredient.

Dissolve yeast in warm water, in a saucepan combine the butter, chopped into pieces, milk, sugar and salt. Heat over low heat, stirring, until warm (40-45°C). In large bowl combine milk mixture, yeast and egg. Gradually add the flour, stirring with a wooden spoon. When the dough is thick enough, place it on the floured table and knead by hand, adding flour gradually (at first the dough will be sticky), knead 8-10 minutes. If the dough will produce a bread maker, nothing to heat it is not necessary, just put all the ingredients in a bucket in the correct order and turn the "Dough". The dough after kneading, it becomes very elastic and soft. I pointed out to 500-550 grams of flour, but try more than 500 grams of flour not to interfere, otherwise savjete the dough, and it won't be so airy and delicate.

After you produce kneading, put the dough in the bowl, cover it with a wrap or towel, leave for proofing for 1-1. 5 hours. After proofing punch down the dough and divide into 20-24 pieces. From each roll into a long sausage and tie a knot.

Then the right side of sausage to rise up and fill inside of the knot, and the left side to tuck under the bun, to the center. If you have enough length, you can stretch the edge of the harness in the center of the flower will appear in the middle

That's so cute "Dulce" happened. This part of the rolls I put in the tray from the refrigerating chamber, where it is common to keep the ice cubes in the molds, were covered with film and put in the freezer. Once the rolls are frozen (about an hour), I moved them in the bag and tightly tying it, again sent in the freezer.

A few rolls put on a baking tray, covered with a towel, gave a time for 10 minutes and baked at 190 degrees. Hot buns then smeared with melted butter.

Eight rolls put in a baking pan, covered with foil and sent in the fridge. As you know, the longer suitable dough, the tastier pastries. So if you have time, the dough should be put in a warm place, you can put in the fridge for 3 hours or overnight. I have a muffin stood in the refrigerator for a day. The next day I got them, left on the table for half an hour and sent in the oven. It turned out not worse, than the previous one.

But I was most interested in how to behave in frozen rolls. Through the day I got them. That's the way they looked. Shifted onto the baking sheet, covered with a towel and let stand at room temperature for 1 hour.

Heated the oven to 190 degrees, bake for about 15 minutes. And again, smeared them with oil. Yay! And these muffins turned out great air.

Like that. Now I shall specially allocate an hour of time to procure semi-finished rolls for freezing, well, I really liked the result! Imagine how useful this recipe for working women!