I always use this set of products for nesdobnoe dough. Dough breadmaker trust. It's simple: at the same time lay the flour, yeast, butter, salt, sugar, pour milk, put on the mode "double batch" for 1 hour and 40 minutes the dough is ready. If you don't have this wonderful machine, then this is not a problem. In warm milk dissolve the yeast, add the sugar and leave for 10-15 minutes, until they begin to form abundant foam. Sift the flour on a plank slide. The softened butter and chop a wide knife with a small amount of flour until smooth. Add chopped butter to the flour, salt, and all mix well. Formed from flour mound, making a deepening in the middle. When in milk with yeast is foamy, pour them into the well in the flour and give a few minutes to stand up and absorbed the liquid. After that, knead a homogeneous and soft dough. Dough we shift into a saucepan or large bowl and covering with gauze and leave it in a warm place to rise. The dough should increase in volume about two or three times.

Now, it turns out this wonderful dough.

Divide it into two parts.

Each part is rolled to a thickness of about 4 mm. Preferably more or less straight, rectangular shape. The dough is usually elastic, well rolled, does not stick to hands, even no need to add flour.

Of these products do the "pasting". In sour cream, press out garlic, add finely chopped fresh herbs, if some of your favorite herbs are not available, use dry, add a mixture of peppers. I used seasoning "salad" and "Herb salad".

Spread a layer of dough on our "toppings".

Turn the dough into a loaf.

Divide the roll into pieces of 5-6 cm long I made one loaf 5 pieces.

The pan dimmed with baking paper and spread the rolls. Leave for proofing in a warm place for 20 minutes. Cover the top with the beaten egg. Sent in a preheated 200 degree oven for 20 minutes.

Scones are done.