To combine the yeast with the sugar.

Margarine chop.

Melt.

Combine all the ingredients.

Roll the dough into a ball.

The author's words: "1/2 sticks of yeast RUB with 1/2 teaspoon salt, add 1 Cup of milk 200 grams of margarine. All pound, add flour to the dough not sticking to hands. Put the dough in the fridge for 4 hours" - I have put, and can be used. The dough does not require proofing before baking, bake at 200 C for 20-30 minutes.

To quote the author: "Served hot, baked for 20 minutes, and guests are trembling nostrils from the scents as they walk into the house. The dough is stored for two or three months in the fridge, rolled up in a ball". I want to add that the pastry is very simple, it took me no more than 15 minutes of its mixing, the product obtained is very gentle, but buns still better to use a regular yeast dough on the dough because the product of the "timeless test" are not as "fluffy".

The dough is also suitable for those who are "NOT friends" with sponge yeast dough and perfect for pies. Personally, I'll take this recipe to the note on life, I liked it:)