Butter dough for buns and cheesecakes

• 2.5 cups of water
•  2.5 tsp yeast,
•  1.1 cups of sugar
•  1 cup melted butter
•  6 eggs
•  1 glass of milk
•  1 glass of semolina
•  1.5 teaspoons of salt, flour.

In the evening, soak a glass of semolina in a glass of water in a large saucepan. In the morning, dilute the yeast in 0.5 cups of warm water, add 2 tbsp. tablespoons of sugar and let the yeast rise. Then mix yeast with soaked semolina, add melted butter, sugar, salt, milk, eggs, flour so that the dough lags behind the veselka. Knead the dough, cover with a towel and ferment. When the dough rises for the first time, place the dough from the pan on a floured board or table and beat it off by taking a piece of the dough and hitting it on the table until the surface of the dough is smooth. Put the broken dough back into the pan and place in a warm place to rise. When the dough has risen 5 times (air bubbles in the dough should be fine), you can cut it into cheesecakes or rolls.