Buns on the water

First we prepare the sourdough. Mix 200 ml of warm water, 150 flour and yeast in a deep bowl. Cover with cling film or an airtight lid, leave for 4 hours in a warm place.

In a large deep bowl, carefully shift the finished dough with a silicone shovel, add 130 ml of warm water and add 100 grams of sugar. Mix it up. Add 450 grams of flour, 35 grams of melted butter, salt, and knead the dough for 15 minutes.

We collect the finished dough into a ball and leave it in a deep bowl greased with vegetable oil in a warm place for two hours. We cover the bowl tightly with cling film so that the dough does not chafe.

After 2 hours, we knead the dough and divide it into 9 equal parts. Each of them is rolled into a rectangle, smeared with softened butter and sprinkled with sugar.

Fold the rectangle into a roll, fold it in half. Cut with a sharp knife, but not completely. We open the cut halves.

Warehouses Place the formed buns on a baking sheet greased with vegetable oil, at a distance of 5 cm from each other, cover them with a kitchen towel and leave for detuning for 30-45 minutes (depending on the temperature in the room).

Lubricate each bun with a beaten egg and send them to the oven preheated to 200C for 20 minutes. We cool the finished buns on the water on the grill.