A glass of instant porridge "5 cereals", grind in a blender into flour, not really go overboard to get the major chips. Pour crushed cereal 200 ml of water at room temperature for 15-20 minutes. Simultaneously 100 ml of warm water to dissolve the sugar and yeast, leave for 15-20 minutes.

Yeast pour the mixture into porridge, add salt, coriander, nutmeg, a spoonful of vegetable oil, sifted flour and knead the dough. Knead the dough on the table for about 5 minutes. If necessary, pour flour, but not too much, the dough will be slightly sticky, that's fine.

In a bowl pour 1-2 tablespoon of vegetable oil, roll the dough in it, cover and leave for 1.5 hours in a warm place to increase in volume twice.

Then to press down dough and leave for second rise for 30-40 minutes.

Lubricate your hands with oil and divide the dough into small balls, place on a baking sheet in the middle and hand press each bun to a cookie sheet, cover with foil and leave it for 15-20 minutes.

to give the rolls to come, needs will increase in the station heat Oven to 200 degrees, sprinkle the walls of the oven with water from poliestera, put the buns and the first 5-7 minutes to bake at 200 degrees, then to pester at 180 for about 15 minutes, until Browning. Can millet on the bottom of the oven put a bowl of water, and after 5-7 minutes to pull it and pester rolls at 180 C. the Finished rolls let stand for 5 minutes, then cover with a towel and allow to soak for 5-7 minutes.