Lush, ruddy and fragrant, garlic rolls-buns, turn out just amazingly tasty, and with borscht or soup fly very quickly. Flavor baking gives garlic and herbs, and soft, tender crumb delicious in itself, even without the filling.
In a bowl, mix: yeast, sugar, warm milk, beaten egg. Mix everything.
Add the flour to the mixture and stir.
Then add the softened butter. Continue stirring until the dough is moist.
Add salt, garlic powder, finely chopped green onions, dill. Stir with a spoon until the dough is smooth and very soft. Knead the dough for about 5 minutes. ( But, if the dough is sticky and very soft, do not add more flour, because your buns will turn out hard).
Put the dough in a bowl greased with vegetable oil, tighten with cling film and put in a warm place for 90 minutes.
The dough came. Proceed to the cutting of the test.
Knead the dough and transfer to a floured work table. Form into a ball.
Divide the dough into 10 pieces for small rolls (about 53 grams each).
Roll out each piece of dough in length. Twist the rolls to make oval buns.
Place the buns on a baking sheet covered with parchment paper. Cover the buns with cling film and place in a warm place for 30 minutes.
Grease the buns with egg.
Bake in a preheated oven at 180 degrees for 25 minutes, until Golden brown. Consider the features of your oven. The buns turned out to be very soft, airy and fragrant.Bon appetit!