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4 hr 0 min
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One of the best garlic buns I’ve ever had in my life! They are fluffy, soft and super garlicky. Ukraine is known as the “breadbasket” of Europe, and both garlic and bread are staples of the cuisine. These rolls are traditionally served alongside Borscht and the garlic’s sharpness compliments the sweetness of borscht’s beets. The dough is enriched with milk, sunflower oil and egg, shaped into tight balls and organized together in a pan. After being baked the buns are brushed with fresh dill and raw garlic. I wish you could have smell it guys. But hey! You can make them! Here are the ingredients for these gorgeous buns!
Stand mixer
Dough hook
Bowl
Towel/plastic wrap
Brush
Cast iron
In a stand mixer- add the milk, yeast, sugar, egg, flour, oil and salt.
Set the mixer on the lowest speed and knead for 12 minutes.
Round the dough into a tight ball, place in a bowl, and cover with a towel/plastic wrap. Set aside until doubled in size (about 1-1.5h).
In the meantime, prepare the brushing mix. Chop the dill and the garlic as thin as you can.
In a bowl, add dill, garlic, oil, and salt. Mix well until combined.
Preheat your oven to 350°F or 180°C.
After the buns have been proofed, divide the dough into 100-120 gr pieces.
Round each piece into a tight ball and place the balls in a cast iron pan right next to each other leaving a tiny space between one to another.
Let the buns proof until almost doubled in size (about 20-30 minutes).
After the buns have been proofed, brush them with an egg wash.
Bake the buns for 20-25 minutes or until the internal temperature reaches 190°F or 90°C.
Immediately brush the buns with the dill-garlic mix.
Enjoy with a good bowl of borscht.
YASSS!
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