Yeast is crushed into small bowl, sprinkle with 1/3 of the sugar and blurs well with 1 tbsp (10 ml) lukewarm water. After effervescent (10-15 minutes), were added 500 ml cool water. Flour, salt and remaining sugar mixed in a heated bowl and rub them in the butter, until crumbs form. Make a hole in the middle, pour the yeast and stir with a wooden spoon. Walls of the vessel scraped the dough turns on floured surface and knead about 7 minutes, until smooth and elastic. Make a ball, smeared with a little vegetable oil, back in the bowl and cover with greased plastic. Allow half an hour in a warm (about 30 C), covered with a cloth. During this time the dough should double in volume.After rising, the dough is placed on the scatter plate with flour and knead another 7 minutes. Divide into two halves. One is kneaded into a ball, the edges of the dough is folded underneath, so that the surface is smooth, and put in greased with vegetable oil baking tin. The other half is divided into 6 equal pieces that are downloaded rolls (about 20 cm long) and twisted two by two. Thus prepared scones are placed at a distance from one another on a greased with vegetable oil tray. The dough is allowed to rise a second time for 30-40 minutes more, then coated with beaten egg and placed in a preheated 220 C oven. Bread and muffins are baked to zlatistocherveno then allowed to cool.