In warm water mix yeast and sugar until dissolved and leave in a warm place (at temperature no lower than 20*C) for 15 minutes until fluffy foam.

In a large bowl (assuming that the dough will rise and will increase by 2-3 times in volume) mix sifted flour, salt, olive oil, fermented yeast and "stuffing" (raisins or slices of cheese, slices of sausage, nuts, slices of olives...). It is possible to mix first with a spoon and then hands. Knead until a smooth, soft, dont stick to hands dough. If after adding all components the dough is heterogeneous, do not worry, add a little water and olive oil until until you feel that the dough falls off the walls of the cookware and does not stick to hands.

Put the dough to rise in a warm place for at least 30 minutes (preferably longer), covered with a towel. When it will increase in volume 2 times, punch down dough and shape buns, I sculpted the size of a ball for table tennis (choose the size at Your discretion). Put on with baking paper baking sheet at a distance of 5-7 cm from each other. Leave for 20 minutes for proofing, cover with a towel, so as not weathered. Rasstavleny buns with olive oil.

The oven is heated to 50*C and put it rasstavleny rolls, the temperature is increased to 180 degrees and bake for 20-25 minutes until Golden brown. Ready to define color (see photo) and weight: biscuits should be light and easy to move away from the paper. Bon appetit!