Yeast ring-shaped rolls - a round or oblong ring-shaped cake bakery, usually baked from yeast wheat-flour dough. The shaped rolls of about half the size of the palm are shortly put into boiling water, then baked. The pulp of the baked roll is dense, tough, and the crust is brownish and sometimes fragile. The rolls are often sprinkled with some seeds before baking (traditionally poppy or sesame), which bake into a crust. The shape of a roll with a hole is hundreds of years old.
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