These rolls will fit any thick yeast dough. My favorite option is this.
Make the brew.
In the heated milk, dilute the yeast, add a little sugar and flour so that the dough is thick as sour cream.
Put in a warm place to approach.
Add 2 eggs, melted butter, 100 g of sugar, incomplete 1 tsp of salt, vanillin and, if desired, lemon zest to the suitable brew.
Before you add the eggs, I a small number of them leave for lubrication of the rolls.
Pour the mixture into the remaining flour.
Knead the dough is quite steep, and put it in a warm place to lift.
From the test approached do about 24 identical balls, and leave them a little approach.
Meanwhile, make the filling.
Cottage cheese (required room temperature) add the egg, 100 g sugar, raisins and vanilla sugar. Everything is well stirred.
If the cheese watery, you can add a little flour or semolina.
Each ball is rolled into a cake, put a little filling in the middle and make 3 cuts.
It is better to divide into parts of different size.
One of the three parts (the smallest) wrap around the cottage cheese and fasten.
Then do the same with the bigger part.
And the last wrap the largest part of the cake.
Place of fastening should be as low as possible at the base of the rolls, otherwise they will fall.
Connect as tightly as possible, especially the last part.
We give the buns a good approach, lubricate the egg and bake at a temperature of 170-180 degrees.
This photo shows me slacking off, and my buns are a little off)
Well, for this picture I, of course, tried to choose prettier...
Enjoy your tea!