Cheese and olives finely chopped, combine with dry products.
Add milk, sour cream, and mix. Pour in the oil and knead. Knead the dough until smooth and elastic. Cover with plastic wrap and remove to a warm place until the dough increases 2-2.5 times.
Knead the fermented dough, scatter 2 tablespoons of bran, spread the dough on them. Form the billet with a roll, roll it on all sides in bran.
Put the molded product in the form of 1.5 liters.
P.S.: in my case, the shape is small, so I formed 2 more buns to make cuts on the bread.
Cover the blanks with plastic wrap and leave in a warm place for 45 minutes.
Bake in a preheated 200 degree oven for 10 minutes, then turn down the heat and finish at 180 - to "dry splinter" buns - 15 minutes ; bread - 25-30.
Cool the finished products on the grill, under a linen towel.
These are the buns, super flavorful, with pleasure eaten hot.