Prepare the dough: 250 g flour sift into a bowl, add the yeast, mix well. Pour warm water (250 ml), knead the dough is the dough. Cover the bowl with a clean tea towel and leave in a warm place for 3-3,5 hours (I warm the oven put).

Three hours later, knead the dough. In a large bowl sift the flour, add salt, sugar, pour mustard oil (I have sesame oil) and the remaining warm water (40 ml). Add the whole yeast mixture and knead the dough. You may need to pour a little flour to form a bun. The dough is soft and stick. Flour do not add more. I combined the water, butter, salt and sugar in the glass, all well mixed and then poured into the flour and added the yeast mixture (I decided to do as well, don't know).

Now you need to carefully knead the dough, while greasing hands and table oil. Knead for 15 minutes until it starts to lag behind the hands. Divide the dough into 4 equal parts (200 g). From every part to nip off pieces.

All the pieces get down into balls, cover with a clean towel and leave in a warm place for 10 minutes. Further in large parts with the help of a Cup extruded hollow in the centre and in each recess is placed a small ball. Rolls spread on a baking sheet. Cover buns with a towel and leave in a warm place for proofing for 1 hour and 30 minutes. To lay out the rolls at a distance from each other of at least 10 cm Rolls very grow in volume. Before baking arnauts be sure to sprinkle it with water, I also sprinkled sesame seeds.

Bake in a preheated 240°C oven with steam (I put down a bowl of water) for 15-20 minutes (watch the oven).

The finished muffin let cool on wire rack.

The crumb is beautiful, to restore its shape when pressed! And very tasty. Bon appetit!