Prepare the dough. Sift the flour, add a pinch of salt. In a saucepan, pour a glass of boiling water and vegetable oil. Bring mixture to a boil. Carefully pour the boiled mixture into the flour. Knead the dough with a spoon and then by hand - be careful it's hot. Obtain kind of sort of "choux pastry".

For the filling, thoroughly rinse the meat, soak wipes. Cut into cubes and sent to obzhivatjsya on the oil in the pan. Clean vegetables and also gradually add to the meat. Onion, a little fry, carrots, bell pepper. Stew under the cover. Add the tomato, salt, pepper to taste.

Simmer all together for another 5-7 minutes. Put the stuffing in another container to quickly cool, stirring occasionally. To the cooled filling add parsley (optional). While the filling cools, the dough has cooled and it can be divided into portions. I have from this quantity of ingredients turned 10 Kolobkov.

Proceed to the formation of tubes. Roll out the bun into a rectangle, put the filling (visually divide all the toppings by 10 to have enough for all ducts). Wrap the edge of the filling, then the side edges of the bends and twist a tube (the figure shows the process).

The finished rolls put on the laid baking paper baking sheet. Preheat the oven to 180 degrees. Lubricates all the rolls with egg yolk and sprinkle with sesame seeds. Sent to be baked in the oven for 30-35 minutes (watch your oven).

The finished rolls cool slightly and serve with fresh vegetables or sauerkraut. Very tasty! Bon appetit!!!