Buns with garlic and herbs in the oven

Amazing fragrant buns with garlic and herbs! In Ukraine, they are also called pampushki. They are prepared from yeast dough. Such fragrant buns are an excellent alternative to bread. They are often served with rich borscht, fragrant pickle, meat broth and other soups.

Nick

Recipe author

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Composition / ingredients

Servings:

Milk

250

Flour

400

Vegetable oil

Salt

0.5

Sugar

Egg yolks

Dry yeast

Butter

Garlic

Parsley

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 14 % 8 g

Fats 20 % 11 g

Carbohydrates 66 % 37 g

277 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Prepare all the ingredients for making buns with garlic and herbs.
Step 2:
In a small saucepan, heat the milk to about 30oC, but do not overheat, otherwise the yeast will die. Then pour the warm milk into a bowl for kneading the dough, add sugar and dry yeast. Mix thoroughly so that all the grains dissolve. We cover the container with a towel and put it in a warm place for 15 minutes so that the yeast starts its work.
Step 3:
After the time has elapsed, add salt and vegetable oil, mix. Gradually introduce the flour sifted through a sieve, first kneading the dough with a spoon, and then manually. Add flour until the dough becomes soft and gathers into one lump. You may need a little less or a little more flour than indicated in the ingredients, it all depends on the quality and the grinding of the flour itself.
Step 4:
Lightly moisten your hands with vegetable oil and knead the dough by hand in a bowl or on the table for 10 minutes. At first, the dough will stick, but then it will become elastic. We add flour only if necessary, there is no need to "hammer" the dough with flour. We form a ball from the dough, put it in a bowl, cover it with a towel and put it in the oven for 1 hour with the light on: a little heat will come from the light, and due to the fact that the oven is closed, there will be no drafts.
Step 5:
The risen dough is crushed and divided into pieces of approximately 60 grams. From each piece we form a small ball and spread it on a baking sheet covered with baking paper. We leave a distance between the buns, as they will increase in size. We cover the formed buns with a towel and give them another 20-30 minutes for proofing.
Step 6:
At this time, put the softened butter, garlic cloves and herbs in the blender bowl, chop.
Step 7:
Using a knife, we make incisions in buns and fill the incisions with garlic filling using a pastry syringe. We lubricate the finished buns with whipped yolk. We put a baking sheet with buns in a preheated 180oC oven and bake for 20 minutes.