The secret of tasty bread rolls in the properly mixed dough. I knead the dough in stages, all stages - 3: the kneading of the dough, further mixing of the dough, the final dough. So, step one: warm the serum to mix with the yeast, 50g brown sugar, 250g of flour. Give to wander for 4 hours. For the test I used brown sugar from "Mistral" Demerara. Step two: add to the dough another 50g of brown sugar, 250g of flour and our secret ingredient - very high quality cream. I don't know why (maybe sour cream microorganisms enhance the process of fermentation of the dough), but with sour cream the dough was extremely soft and the dough ferments very well. Leave for 5 hours.

Step three: add to the dough all the remaining ingredients: sugar, salt, vanilla, butter, vegetable oil, and flour. About the flour just say, you may need less or more depending on its quality. Knead elastic dough. I adapted the kneading mixer with attachments-hooks. And hands clean, and effortless.

Give the dough a bit to go (about an hour) and spun from his balls, put on greased baking sheet.

Give the balls a good to rise, grease with beaten egg and bake at 180 degrees until it will turn brown (about 30 minutes).

The buns are hot carefully place on a baking paper, grease with butter and using a strainer sprinkle evenly with powdered sugar. Let them cool.

Here are the Goodies turned out!