What I particularly liked about the recipe is the fact that almost all of the ingredients converted into grams. It is very convenient for me-almost the whole batch was in the balance. In warm water mix dry yeast and sugar. Cover and leave for 10-15 minutes (or until a foam cap). Looking ahead to say that the bread turned out sweet. Therefore, sugar can take less.

In a separate bowl, combine the egg, mayonnaise, vinegar, salt, oil.

Mix with a fork until smooth

The flour will mix with herbs de Provence. I start kneading the dough with 480 grams of flour, but in the end I needed a little more flour than stated in the recipe. In total I used 550 grams of flour+ a handful for Podil.

In flour make a hole, pour in the mayonnaise and yeast mixture. Knead soft, slightly sticky dough. Cover and leave for 30-40 minutes in a warm place (or until the increase in the amount of two times)

Obtinem the finished dough and divide into four equal parts. I got four pieces of 250 grams each. What happened with the test then-a pure Thriller. Amazing how it survived.

I sformula round buns, made incisions, mimicking a turtle shell, put the buns on a baking tray, covered and put in the proofing. After 10 minutes my beautiful thread has turned into something terrible. Have wondered how to make neat.. came up.. re-sformula rolls and sharp nose of the knife did not rifling, but rather "tattoos". Just outlined the future of mesh-armour. So, concealable and leave for proofing for 20 minutes (or until increasing in volume). And in the meantime turn on the oven to warm up t 210 degrees.

The lubricated workpiece milk and put into a hot oven for 10 minutes, what would the dough slightly "grabbed".

Take out the biscuits from the oven, cut through with a knife is scheduled carapace, again lubricated with milk, trying to lubricate only the protruding cells. The oven temperature is lowered to 190 degrees and put the buns in to bake until tender (about 25 minutes)

The finished rolls have a hard crust like shell. The two rolls I greased with butter and covered it all with a cloth. After some time, the oiled crust on the rolls was soft.