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Loading...These pillowy Ukrainian garlic bread rolls are brushed with a generous layer of melted garlic, butter, and fresh dill. Traditionally served alongside borscht, they soak up broth beautifully and bring a soft, fragrant bite to any meal.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings8
Yield8 rolls
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 7 gSaturated Fat
- 34 gCarbs
- 1 gFiber
- 3 gSugar
- 7 gProtein
- 320 mgSodium
- 110 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 2 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the dough
- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed to 110°F
- 2 1/4 tsp (7 g) active dry yeast
- 2 tbsp granulated sugar
- 1 tsp fine salt
- 2 large eggs, room temperature
- 3 tbsp unsalted butter, softened
- 2 tbsp sunflower oil
For the garlic-herb butter
- 6 tbsp (85 g) unsalted butter, melted
- 6 garlic cloves, finely minced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp fine salt
- 1 tbsp sunflower oil for brushing
Directions
- In a large bowl, whisk warm milk, yeast, and sugar; let stand 8 to 10 minutes until foamy.
- Stir in the eggs, softened butter, salt, and sunflower oil, then add the flour one cup at a time, mixing until a soft shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/4 hours until doubled in size.
- Punch down the dough and divide into 8 equal pieces. Shape each into a small knot or tight round ball and arrange on a parchment-lined baking sheet, leaving 2 inches between them.
- Cover loosely with a towel and let the shaped rolls rise 25 to 30 minutes until puffy. Preheat the oven to 375°F (190°C) during the last 10 minutes.
- Bake the rolls 18 to 20 minutes until deeply golden on top and hollow-sounding when tapped on the bottom.
- While the rolls bake, combine the melted butter, minced garlic, dill, parsley, and salt in a small bowl; keep warm.
- Transfer hot rolls to a wire rack and immediately brush generously with the garlic-herb butter, turning to coat all sides. Let rest 5 minutes before serving warm.
Cook’s Notes
- These are the classic companion to Ukrainian borscht; tear off a piece and dip into the beet broth for an authentic experience.
- For extra flavor, slice each warm roll in half horizontally, brush with additional garlic butter, and serve open-faced.
- If you don't have fresh dill, substitute 1 tablespoon of dried dill soaked in 1 tablespoon of warm water for 5 minutes.
- The shaped rolls can be refrigerated overnight after the second rise; bake straight from the fridge, adding 3 to 5 minutes to the bake time.
