A traditional recipe for soft buns with garlic and dill, usually served with beetroot soup (Borshet). The garlic complements the sweetness and sourness of the soup.

My grandparents often ate bread and fresh garlic cloves with the soup. As a child, I remember them scraping a clove of garlic onto the crust of my slice of bread.

Ingredients:
For the dough:

• 250 ml of milk
• 2 teaspoons of dry yeast
• 2 tablespoons of sugar
• 2 tablespoons of oil
• 380g multipurpose flour
• 2 teaspoons of salt
• 1 beaten egg

For the garlic butter:

• 70 grams of butter
• 3-4 chopped garlic cloves
• 3 tablespoons chopped fresh dill
• 1/3 teaspoon of salt

Instructions:

1. Heat milk until it is warm to the touch, add sugar, then pour the yeast on top. Whisk the mixture and let it work for 5 minutes.
2. After the yeast works, add the oil, flour and salt. Mix the dough at low speed, then increase the speed and knead for several minutes until it easily separates from the sides of the bowl.
3. Transfer the dough to a lightly oiled bowl and cover with plastic wrap until it doubles. Preheat the oven to 180 degrees Celsius.
4. After the swelling, remove the air and divide it into eight balls.
5. Lightly grease a round baking pan and place the dough balls in it. Leave until the buns have swelled and filled the mold.
6. Brush the buns with a beaten egg and bake for 25-30 minutes until golden brown.
7. While the buns are baking, prepare the garlic butter. Finely chop the garlic and mix with the other ingredients.
   Immediately after taking the buns out of the oven, brush with the garlic mixture.