The dry ingredients are mixed. Add hot water and stir with a spoon. Kneads dough is firm - at the beginning, if it is very difficult to knead can add a little more water - 1 tsp, until dough. The dough is allowed to rise until doubled in volume. The risen dough is pressed to come up air and divided into 4-5 balls. Not flatten the balls and arrange off in tray littered with baking paper. Allow to rise until doubled in size, covering an oily transparent foil. rise balls unscrewing and leave to catch a slight crust for 10-15 minutes, during which time the oven is heated to 200-220C (high heat). The buns are sprayed with plenty of water (if you have a bottle with waterfall is best) and put in preheated oven. Bake for about 20 minutes until golden acquire a dark tan, then the oven was switched off, the door slip open slightly and leave in for another 15 minutes while the inside crust solidify. Remove and leave to cool on a grid. The cold rolls are cut flaps and carving inside, leaving slip base with a thickness of about 0. 5-1 cm. In the finished bakery buy can be served cold salads, mashed (eg, Snow White), cream soups, stews and other of your choice. When serving soups and stews warm liquid is poured directly into the bowl before serving. * I divided the dough into 4 and received cups with a volume of about 150-200 ml - this is quite a decent amount for one portion. * Bottom and sides of the cups can be brushed with garlic or green butter, before adding stew. * At the edges of the cups can be put thin slices of cheese and constipation under the grill. * 1 cup = 240 ml