First 7 product placed in bread machine and select a program for dough. 10 minutes before the end kneading cycle is added and cheese. After the program ends, risen, the dough was removed from the

All products are poured into the well of the flour. Involved medium soft dough rise for 30 minutes. Then again knead lightly and divided into 14 pieces that with oiled hands twisted wicks and tied as

Involved dough and leave to rise for about an hour and a half - two hours, until doubled in volume. The resulting dough can be put in an oily bag and store in the refrigerator up to 24 hours. The

Involved dough. Remains 1 hour to rise to double its volume. After having risen disc is mixed again and divided into 3 equal balls and one smaller, and is separated and one the size of a ping-pong

Involved dough. Allow to rise for about 1 hour. After having risen disc was mixed again and divided into three equal parts. Attention is a very small ball center (the tennis ball). Each of the balls

Yeast is crushed, mix with sugar, 1-2 tbsp flour and a little lukewarm milk and leave to rise. Sift the flour three times (the last time together with the salt). In the middle are doing well, which

In the water cube Dissolve yeast with sugar spoon and allow it rise. Into a suitable container sifted flour and added to it the yogurt, the oil, eggs and salt. Knead the dough, add the yeast and

Involved dough of all products and allow to rise. Divide into small balls, each ball is rolled out, dab with melted margarine and sunflower oil, put it on the second ball too boring and greased. Wound

Yeast, sugar and salt dissolve in water and flour kneaded medium soft dough. Leave in a warm place for half an hour to rise, rolled on crust thickness 1-1.5 cm. The sheet is smeared with a mixture of

Yeast dissolved in 200 ml water sugar and salt. The flour is sieved, and thereto was gradually added yeast and eggs. Everything is kneaded and already the dough is divided into three balls. Each roll

Separate one egg yolk and whisk the eggs. Add yogurt, yeast is diluted in warm water, without leave to rise and also added to other products. Pour the salt and sugar, and begins to add flour, it is

Yeast blurs at least cool water and mixed with 500 ml water, which was dissolved in the salt. One kilogram of flour is sifted in a deep dish, make an indentation in the middle where they put the eggs

Warm milk reconstituted it in yeast, sugar, salt, the oil, yogurt and 1 egg mix, add flour until a soft dough. The dough was allowed to stand for 30 minutes at warm. Kneaded again and hit 100 times