Put the flour in a large bowl, add the sugar, dry active yeast, olive oil and salt.
Add to these ingredients warm water and egg and mix well.
Knead the dough for about 10 minutes of hands (or using a mixer, "Hook" nozzle).
As a result, the dough should be soft and flexible, but not stick to hands.
Then cover the bowl with a clean cloth or cling film and let it rises within chasa 1 (or until doubled in volume).
Put the dough on the table, oiled, and well knead it with both hands (about 5 minutes).
Divide the dough into 4 parts - get about 150 g each piece.
Grease your hands and the table with a thin layer of vegetable oil to the dough does not stick to your fingers.
On a lightly oiled work surface with a rolling pin roll out the butter one piece of dough.
Roll out as thinly as possible, so that the table top is almost showed through the dough.
Divide the soft butter into four portions, and one portion of grease rolled dough (I used a silicone brush).
Now roll the dough into a roll by bending the edge on one side.
As a result, you'll have a long, thin "sausage".
From this "sausages" roll spiral, without turning too tightly to the bun was able to get up.
Arrange coiled buns on a baking sheet covered with parchment paper.
Do the same with the remaining dough portions.
Cover the pan with bread rolls cling film and leave to rise for an hour.
Preheat oven to 180 gr. C, place the pan on the middle rack and bake buns for 15 minutes.
Ready-made sweet buns, place on the grill or on a towel, brush with melted butter and sprinkle liberally with powdered sugar.
Serve them to the table when they are completely cold.