Make the dough. In warm water, dilute the yeast, sugar and salt. Then add the olive oil and sifted flour. Knead the sticky dough, cover it with cling film and leave it in a warm place for 1 hour, to rise. The dough will double in size.
While the dough rises, make the filling. Soft butter mix with crushed dill and garlic passed through the press.
Divide the dough in half. On the work surface dusted with flour, with your hands, carefully make a flatbread. Half of the filling is liberally applied to the surface of the tortilla.
Then roll the tortilla into a roll. We will also do with the second part of the dough and the filling.
You can leave the dough in the form of loaves, but I put the rolls in the bread pans. Then cover the bread and leave for another 40 minutes for proofing and lifting.
Bake bread in the oven preheated to 200 degrees, 30-35 minutes. At this time, the main thing is not to go crazy from the fragrance))) Then we take out the finished bread from the molds and cool it on the grill.