Ukrainian Pampushky, Yeast Rolls Brushed with Garlic and Dill Oil

What you need

• 150 ml (2/3 cup) milk, lukewarm
• 100 ml (scant 1/2 cup) warm water
• 7 g (2 1/4 tsp) instant dry yeast
• 1 tsp sugar
• 500 g (4 cups) all-purpose flour, plus a little for dusting
• 1 tsp salt, for the dough
• 1 large egg
• 1 egg yolk, for brushing
• 7 tbsp sunflower oil, 3 tbsp for the dough, 4 tbsp for the garlic oil
• 5 cloves garlic, crushed or finely grated
• 1 handful fresh dill, finely chopped
• 1 pinch salt, for the garlic oil

Method

Restated from the original video

1. 1

   Mix the milk and warm water in a bowl. They should feel just above body temperature, about 38 °C (100 °F).

2. 2

   Whisk in the yeast, sugar and 1 tbsp of the flour. Leave for 10 min, until foamy.

3. 3

   Put the rest of the flour and the dough salt in a large bowl. Add the egg, 3 tbsp of the oil and the yeast mixture.

4. 4

   Stir into a shaggy dough, then knead on a floured surface for 8-10 min, until smooth, elastic and no longer sticking to your hands. Work in a spoonful of flour at a time if it stays sticky.

5. 5

   Cover the bowl with a towel and leave in a warm spot until doubled, about 60 min.

6. 6

   Divide the dough into 16 pieces of about 50 g and roll each into a smooth ball.

7. 7

   Set the balls 3 cm apart on a baking tray lined with parchment. Cover and let them rise for 20 min. Heat the oven to 180 °C (350 °F) in the meantime.

8. 8

   Beat the egg yolk with a teaspoon of water and brush it over the rolls.

9. 9

   Bake for 20-25 min, until deep golden brown.

10. 10

    While the rolls bake, stir the garlic, dill, the pinch of salt and the remaining 4 tbsp of oil together with 2 tbsp of water.

11. 11

    Brush the hot rolls generously with the garlic oil, then cover them with a towel for 5 min to soften the crust.

12. 12

    Serve warm, traditionally with borscht.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.