380 grams flour
200 grams sour cream
150 grams butter
1 egg
3 teaspoons instant yeast
2 tablespoons mustard
2 teaspoons thick honey
salt to taste
1 tablespoon butter
Mix the flour with the yeast and salt, and set aside. Whisk together the egg and sour cream, add that to the flour mixture, then add the melted and cooled butter. Form a stiffer dough that does not stick to your hands, and let it rise for about 30 minutes. Roll out the risen dough to about 5mm (1/4 inch) thickness, evenly spread with mustard-honey mixture and carefully roll it up. Cut into 12 rolls; align them on a baking sheet lined with baking paper and bake, in a preheated oven, at 190˚C, for about 20-25 minutes. Take them out of the oven and brush the tops with about a tablespoon of butter, to make a soft crust. Serve warm.
