Prepare the sourdough. Mix flour (2 tbsp) with dry yeast. Add warm water (50 ml), 1 tbsp sugar and mix. Put a bowl of sourdough in a warm place until the foam cap appears.
Prepare the dough. In hot milk, melt the butter. Add the remaining sugar (1 tbsp), vanilla sugar and salt, and mix until dissolved.
Pour the foam sponge into the oil mixture and mix.
In the liquid mixture, in small portions, we mix the sifted flour. Knead a soft, smooth dough that does not stick to your hands. Collect the dough in a lump.
Grease a clean bowl with vegetable oil (1 tbsp) and put the dough.
Cover the bowl with a film and put it in a warm place to lift the dough 2.5 times.
Divide the dough into 14 parts and roll into balls. Cover with a film or transparent bag, so that the dough does not chafe.
Roll out 2 parts of the dough into oblong tortillas, ~ 14 cm long.
One flatbread is greased with boiled condensed milk.
The second flatbread closes the condensed milk.
Cut the tortillas into 3 parts.
Form from strips of dough,...
....a little flat pigtail.
Fold the pigtail starting from the tip.
You get these "balls". With the rest of the dough, we do the same. Cover the baking sheet with baking paper and grease with vegetable oil. Put the buns blanks. Cover the buns with a film or transparent bag, and remove to a warm place to rise 2 times.
Bake the rolls preheated to 180 C in the oven until a beautiful crust. Grease the buns with whipped yolk and for 5 minutes, brown in the oven.
Ready-made buns are greased with butter or sprayed with water and cooled under a towel.