Let's start with preparing the yeast. Dry yeast are of two types:those that need to pre-dissolve in water and those which immediately mix with flour. I any yeast (and fresh too) soaked first, first, any yeast so work better, and secondly so you can check their quality:if after 10-15 minutes there was a"cap" of foam, so they are high quality. Pour the yeast in warm (not hot!)water (100 ml), add a teaspoon of sugar (of the total), leave for 10-15 min.

Mix milk, remaining water, butter, egg yolks, salt, sugar, a little heated on low heat until warm (I usually stir right hand so as not to overheat, and then the yolks may curdle). Salt and sugar should dissolve completely. Instead of yolks, you can take a whole egg, but I think that without the protein, the dough turns softer.

Coming up pour in the yeast liquid, mix and add the flour. It needs to be sifted, to avoid getting the dough the garbage that is sometimes found even in good flour, and sate a flour with oxygen, so the pastries were more elaborate. The flour no need to add all at once, because it is very different in quality, it may need less or more, it depends on the fat content of milk, the size of eggs, the ability of the flour to absorb the moisture and etc. I usually pour half, and then added gradually in the mixing process. The flour will stop adding when the dough ceases to stick to hands.

Yeast dough likes long time use. inoe kneading. I usually spot for 15 minutes, this time is enough to obtain a quality test. Unaccustomed it may seem long and tedious, but the result will pay for all the"labor costs"))the Finished dough should be elastic, not stick to hands, soft. By the way, dough I usually mix in a large pot, you can do it right on the table, as you prefer.

The prepared dough is placed in a suitable container (it needs to be quite large so the dough doesn't "run away"-it will increase in 2-3 times), lightly oiled, close with cling film, in which make a little hole and put in a warm place. I usually heated in a pot of water until hot (not boiling)condition, about 60-70 degrees, and put on top of the dishes with the dough. The bottom of the bowl should not touch water, otherwise the dough on the bottom of the can"boil". In the room where the dough should not be draught. Leave the dough to increase in volume in 2-3 times. I have it usually takes a little over an hour.

Next, cut the dough into pieces, I was doing about 70, So that the rolls are evenly cooked, use kitchen scales, but if not available, can be done on the eyes, eventually there will be skill)Of each piece you need to roll a ball and flatten it into a pancake.

Bring the edges of the pellet to Centro

Well stung.

Put pockets down and podcating, i.e. to cover it with his hand so that the edge of the palm and the thumb touched the surface of the table, and doing a circular movement counterclockwise. If you don't want to bother, this step can be skipped), but the buns are less cute. To put the future rolls on a baking sheet. It is possible to grease with vegetable oil or lay a parchment. If he is a good quality grease it is not necessary if you are unsure, it is better to err and also to lubricate. I use a silicone Mat, it is no satisfied.

The baking sheet with blanks you need to cover with cling film and leave in a warm place for proofing (about 30 minutes). Grease muffin with egg yolk (it is better to add a little milk, about 1 table. spoon), you can optionally sprinkle with sesame seeds, poppy seeds, caraway seeds, flax seeds, in General, than like and bake in a preheated oven at 180-200 degrees for about 20-30 minutes. Ovens are all different, so it's hard to give exact numbers to get a good result, you need to experiment, there's no getting around it)

But our buns ready! Not all of them, I "live"to the photo shoot part was immediately absorbed by impatient consumers))

Don't be afraid to cook with yeast dough, you certainly will succeed!

Bon appetit!