Garlic buns: a step by step recipe with 🍞 photo

Kitchen appliances and utensils: whisk, dry dough container, knife, kitchen wrap, baking sheet, parchment paper, oven.

Ingredients

Product	amount
Flour	450 g
Salt	0.5 tsp
Sugar	25 g
Dry yeast	5 g (or 15 g fresh)
Butter	120 g
Garlic	6 cloves
Egg yolk	1 PC.
Fresh dill	1 bunch

Step cooking

To start, add yeast and sugar to warm whey. Instead of whey, you can use milk. Mix well.
Add two tablespoons of flour in the same way. Mix well too.
Leave the resulting mass in a warm place for fifteen minutes. At the end of time, the mass should increase in volume and acquire a characteristic froth.
At this point, add salt and mix gently with a whisk.
Add flour one at a time, and then start kneading the dough.
After you knead it, collect it in a lump.
Add butter. Mix the butter well and thoroughly into the dough.
When the dough becomes very sticky, remove it from the bowl and place it on the work surface, where further continue to knead it, periodically adding flour. Too much flour is not required to be added, because the dough will ultimately be jammed. Knead the dough for seven to ten minutes.
At first it will be very sticky, but in the end it will gather in a solid lump. The dough is very soft, very tender, elastic, and absolutely does not stick to your hands.
To make the dough well increase in volume, transfer the finished lump to a clean and dry container. Cover the container with cling film and leave in a warm place for one hour.
After the necessary time has passed, remove the dough from the bowl and divide into ten equal parts.
Take a piece of dough, roll it up and form a ball. No flour is needed for this.
Take a baking sheet, cover it with parchment paper, and then put the finished balls on it. Balls need a little flatten.
Cover the resulting dough cakes with a dry towel. Leave in a warm place for twenty minutes. Bun blanks should increase in volume.
From above they need to be greased with a shaken egg yolk with milk.
Finely chop the garlic and dill for the filling.
Mix with soft butter. When the filling is ready, for convenience you can transfer it to a disposable pastry bag.
Make a deep cut in the center of each of the blanks with a knife, but not until the very end.
Fill each incision with a pre-prepared filling.
Send the workpiece to bake a preheated oven to 180 degrees. The baking time is approximately fifteen to twenty minutes. After the dough has baked, let the buns cool slightly before serving. The dish turns out to be soft, tender, bubbly inside, and most importantly - tasty and satisfying.