4 h 0 min

Step 1

In a stand mixer- add the milk, yeast, sugar, egg, flour, oil and salt.

Step 2

Set the mixer on the lowest speed and knead for 12 min.

Step 3

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).

Step 4

In the meantime- prepare the brushing mix. Chop the dill and the garlic as thin as you can.

Step 5

In a bowl, add dill, garlic, oil and salt. Mix well until combined.

Step 6

Preheat your oven to 350F or 180C.

Step 7

After the buns have been proofed, divide the dough into 100-120 gr pieces.

Step 8

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.

Step 9

Let the buns proof until almost doubled in size (about 20-30 min).

Step 10

After the buns have been proofed, brush them with an egg wash.

Step 11

Bake the buns for 20-25 min or until the internal temperature reaches 190F or 90C.

Step 12

Immediately brush the buns with the dill-garlic mix.

Step 13

Enjoy with a good bowl of borscht.

Step 14

YASSS!