If You for cooking those rolls are going to use store-bought dough, the first step for You will be in a single word: thaw. Otherwise you will have some work to do. As I mentioned, for purity of experiment I baked these muffins two types of test: ready puff pastry and homemade yeast. If I need to bake tasty and tender yeast dough, but which does not give much lift (but in this case it is important, as otherwise you will lose the "picture" forming), I'll use my long time favorite and tested recipe for me http://www.povarenok .ru/recipes/show/185 34/ : milk 200 ml flour 330 g vegetable oil 2 tbsp. yeast (dry) 7 g, salt 0.5 tsp. sugar 2 tsp. the Dough is a straight dough method, but the better to prepare yeast: dissolve them in warm milk with sugar and leave for 10 minutes. Then add all the remaining ingredients, knead the dough (all of this can be done using CPS), to give him up for half an hour, then apply as directed. So, the dough is ready, roll out to a thickness of approximately 0.7-1 cm and cut out circles. Easier to work with if the diameter of the circle will be about 10 cm, the rolls get bigger, but the size of the regular faceted glass too - will petite cute buns, but play with them will have longer.

Go to the stuffing, it should be very thick and full improvisation: you can do sweet, and possibly a snack option. It may be jam (in my case home pink), and curd (I have a sweet chunks of dried apricots), but you can just pieces of dried fruit. Spread the filling in the center of the slices of bread.

Now the fun begins, begin to form "flower". In the first stage the edges of the dough have been raising the top and form the "star", after viewing the photos, I think, become clearer.

With scissors make a cut on each "ray" of the star and slightly shift all the notches so that each was now between the "rays".

Incised parts to coat with the egg, fold in half and pin them at the top. Do it all a lot easier than to describe. Before baking, you can coat the top of the scones with the egg, but I skipped this step.

The blanks are ready, spread them on a greased baking sheet and bake in a preheated 180 degree oven for 15-20 minutes, until light blush. Met on the Internet option in the case of using puff pastry instead of baking fry in deep fat.

The buns are rather petite. Yeast better keep their shape, but they taste to me more like a jam, but the puff pastry very well "played" with the curd mass.