Rolls with special coating
"This airy yet rich baked good comes from Ukraine. It complements any summer salad for a great dinner. As with any yeast pastry, it's important to give the dough the necessary time and ensure the room temperature is right: 20 to 25 degrees."
- 500 g wheat flour (type 550)
- 300 ml milk milk
- 7 tbsp sunflower oil
- 2 tsp salt
- 2 tbsp sugar
- 2 tsp dry yeast
- 5 cloves garlic
- 1/2 bunch of dill
- 3 tbsp rapeseed oil
- Butter for greasing the mold
In a bowl, knead the flour, milk, sunflower oil, 1 1/2 teaspoons of salt, sugar, and yeast into a smooth dough. Shape the dough into a ball, cover with a cloth, and let it rise in a warm place for about 45 minutes. Then knead the dough again, shape it into a ball again, and let it rise, covered, for another 45 minutes.
Grease a shallow dish (such as a tart or springform pan) with butter. Turn the dough out onto a lightly floured surface and use a dough scraper to divide it into 8 roughly equal portions. Form these balls and place them in the dish, leaving some space between them. Cover and let rise for another 45 minutes.
Preheat oven to 180°C (top/bottom heat). Bake the rolls on the middle rack for about 25 minutes. Peel the garlic and chop very finely with a sharp knife. Finely chop the dill. Mix the garlic and dill with the rapeseed oil and ½ teaspoon of salt. Remove the rolls from the oven and immediately brush with the dill-garlic oil. Cover with a cloth and let cool. Enjoy while still slightly warm.
süeddeutsche
