In 50 grams of warm milk, dissolve 25 g of fresh yeast +1 tsp sugar. After 20 minutes add the remaining milk, sour cream, mayonnaise, salt, sugar, mix well, add flour (may need slightly less or more), plug it in, pour in vegetable oil + butter at room temperature. Knead the dough until smooth and elastic, roll into a ball. Cover with film and leave for 40 minutes in a warm place. Again knead thoroughly and leave it to a good recovery, about 30-40 minutes.

To divide into portions pieces, to podcating into balls, leave on a greased with vegetable oil table for 10 minutes, I got 30 pieces (you can make larger buns), then roll them and coat the top with oil, sprinkle garlic powder and paprika powder.

Soft cheese (I used mozzarella) cut into small cubes, put them in the center of each lepeshechki.

To form bags. I did this in two ways: 1) Fold the tortilla in half, on one side to make a knife cut the opposite edge to pass through this opening. Put in cupcake paper mold, greased.

2) As in the first embodiment, sprinkle garlic powder, paprika, center a piece of cheese, on the one hand to make an incision on the opposite side to cut the edge. The side edges of the interconnect in the center, slit edge to pass cut, remove, turned the corner of the knot, just to put it into the molds. Mix one egg with one tablespoon of milk, brush rolls, part rolls, I sprinkled sea salt.

In paper molds I was packing to rolls-pouches do not stick together among themselves. Leave buns in a warm place for proofing for 20-30 minutes. Then put into the oven with temperature of 150 degree for 15 minutes. Raise the temperature to 200 degrees, bake until tender.

Raise the temperature to 200 degrees, bake until tender.

Here are the bags of cheese happened. With a pleasant aroma of pepper and flavor of cheese.