To put the dough straight dough method. All the ingredients for the dough must be at room temperature. Butter RUB with 3/4 parts sugar. Beat eggs with 1/4 of the sugar. Pre-dissolve the yeast in warm milk. Beaten eggs to combine with butter (which is pre-rubbed with sugar). In the resulting mass add sour cream, vegetable oil, brandy or vodka, and milk with the dissolved yeast. Stir and add flour gradually. Vanilla sugar to add at will. The dough should be like earlobe, so the amount of flour you need to navigate on the site. Knead the dough and leave to rise in a warm place. My first time was raised to 2 hours. Time depends on quality of yeast. When the dough has risen, knead again well and leave for the next lift. The flour I added. Hands and the table to be oiled. After rising the second time, you can shape the scones any kind.

Lay them on a baking sheet and put to rise in a warm place. I put on the oven with the included oven for 25-30 minutes. Most importantly, do not hurry, may well rise. Bake, adapting to his plate. (I have a cranky oven, burning bottom. Lay down the bricks + sheet of water need sometimes.) For 5-7 minutes before end of baking grease muffin egg yolk lightly beaten with 3 tablespoons milk.

For bread with sour cream I formed them into balls. For the cream: sour cream combine with the icing sugar, stir well.

Chilled roll cut horizontally and use the cream.

Bon appetit!

In this photo, the rolls-rose jam from orange peels.