1. Sour dough: the leaven Refreshed with a mixture of wheat flour of the highest grade + whole grain, then our rolls will not kiliti! The starter 100% of the flour. The leaven in the dough take its peak, to me this requires 3 hours. In the evening mix the starter with the milk, cheese and load it in HP. Add the egg, softened butter, sugar, salt. Weigh the flour, but the whole thing rolling, because it may take less or more. Included on the KHP program kneading, I knead 10 min., 20 min rest, 20 min knead. Shut down x, removed the bucket, cover with cling film. To let the dough rise 2-3 hours and put into the fridge overnight. The dough yeast with warm milk, pour the yeast and allow to stand for 5-10 min to dissolve the yeast. On downloadable all ingredients in CP, according to your instructions. Putting the program batch. Flour all at once rolling in, because it may take less or more and leave for 40-50 min. until the dough increase in 2 - 2,5 times.

2. Sour dough: in the Morning take the dough from the refrigerator and allow it to warm up 2 hours.

3. While the dough is heated and is suitable, prepare the filling. Poppy grind in a coffee grinder and pour boiling water so that the water barely covers the Mac. Don't forget to stop poppy water, most likely you will need to refill.

4. When Mac swell, after about half an hour, add sugar. Try the stuffing, because you might want sweeter. Weight a little rasizada.

5. Roll out the dough into a rectangle, approx 44 x 50 cm And grease it softened butter.

6. Spread the poppy.

7. Twisted roll width 50 cm

8. Cut the roll into pieces of 3-4 cm If the dough is in the yeast, then leave it to rise for 1-1. 5 hours. If the dough is yeast - 30 min. to rise. Put into the oven for 20-25 minutes at 180*S.