Dissolve yeast in water, sift flour with salt. Mix all ingredients and knead the dough. I do it this way: with a mixer combine all the products, and then kneaded the dough by hand. The dough is soft, slightly stick to hands. Therefore, the working surface and hands should be lubricated with a small amount of vegetable oil. But flour can add is not worth it. You can prepare the dough for these rolls and thick yogurt (4-6% fat) or use clotted cream. But in my opinion, the yogurt muffins are especially good (yogurt is not the same...)

Put the dough in a bowl, greased with vegetable oil, tighten with cling film and leave in a warm place for 10-12 hours (overnight). The inside of the film grease with vegetable oil, because...

Because by morning, the dough will rise very strongly and remove the film would be problematic.

The working surface lightly sprinkled with flour, put the dough, lightly press down on him. Roll out to a thickness of 1 cm was Cut into rectangles measuring about 3x6 cm

Each rectangle twist loaf and brush the top with water.

Side, brush with water, dip roll in sesame seeds.

Put buns on a baking tray lined with baking paper (grease the paper with vegetable oil), at a distance from each other. Cover the buns with a linen towel and leave for 30-35 minutes.

Bake buns in preheated to 200*C oven for 5-7 minutes. Then reduce the temperature to 180*C and bake another 10-15 minutes until light Golden brown (of course, it is necessary to focus on your oven)

Finished rolls to cool on the baking sheet, covered with a linen towel.