Eggs should be at room temperature, melt margarine, and milk to warm up. In warm milk dissolve half the sugar (75 g), dissolve the yeast, let it rise to the formation of the "cap". Add sour cream at room temperature, eggs, margarine. All thoroughly and add remaining ingredients. Knead the dough. The finished dough to put in the package and in the fridge overnight.

Divide the dough into pieces weighing 60-70 g

Each piece of roll to the oval. You can sprinkle the cake with cinnamon sugar.

The cake cut into strips (there are buns, future, no filler).

To roll the roulade on the diagonal.

Roll to roll "snail". Allow to rise in a warm place for 40 minutes.

Bake in the oven at 200* for 30 minutes. Here in this retro wonder I bake your pies, rolls, being in the country.