Heat the milk until warm (not hot!) Condition and add butter to it so that it melted in milk. Put this mixture until the side.
Mix the yeast and water together with sugar, stir and put in a warm place for 15 minutes, until the mixture is foamed.
Now add salt to the yeast and milk mixture to the butter and mix well.
Gradually add the flour one cup, stirring all the time until all the flour is used.
As a result, you get a soft, slightly sticky dough.
Sprinkle flour surface of the table, put the dough from the bowl and knead with his hands, adding flour as necessary, until the dough will become soft, elastic consistency and almost cease to stick.
Usually it takes 10 to 15 minutes.
Form your dough into a ball.
Place it in a greased bowl and cover it with plastic wrap (or a wet towel).
Place the bowl in a warm place until the dough has doubled in size (about an hour).
Put this dough on a floured board and roll into a square.
With a sharp knife cut it into 12 pieces.
Take each piece in the palm of your hand, oiled, and give it a round shape.
You can put the buns in two rows on a baking sheet, greased.
Cover with a towel and let them rise (half an hour).
You can consider them ready for baking, if they look perfectly round.
With cooking brush lubricate egg, beaten with a spoonful of milk.
Preheat oven to 180 in advance c. FROM.
Place the scones on the baking sheet with the middle rack and bake them for 25-30 minutes - until golden brown.
Finished rolls of dough chill before serving.
Hands Break a number into individual rolls.
I served them with soup for lunch - and with jam and butter for breakfast the next day!
Bon appetit and successful baking!