Ingredients:
Dough:
Milk — 250 ml
Flour — 400 g
Vegetable oil — 2 tbsp
Salt — 0,5 tsp
Sugar — 1 tbsp
Dry yeast — 1 teaspoon
Sugar — 1 tbsp
Dry yeast — 1 teaspoon
For lubrication:
Yolk — 1 PC.
Yolk — 1 PC.
Filling:
Butter — 50 g
Garlic — 7 cloves
Greens chopped — 2 tbsp.
Butter — 50 g
Garlic — 7 cloves
Greens chopped — 2 tbsp.
Preparation:
Knead all ingredients for the dough. The resulting dough cover with a towel and leave in a warm place, it should increase in 2 times. Divide the prepared dough into 16 pieces, about 50, Cover with a towel and leave for 30 minutes or more, until the dough is slightly risen.
Place softened butter, garlic and herbs into the blender and chop. You can chop the garlic on a grater and mix all the components manually.
In the center of each muffin to make an incision with a sharp knife or kitchen scissors, filling the recess with a filling, about half a teaspoon. This can be done also using a pastry bag. Rolls lubricate the whipped egg yolk.
Bake for 15 minutes at 180 degrees.
Rolls can be supplied to the broth, soup or tea.
Knead all ingredients for the dough. The resulting dough cover with a towel and leave in a warm place, it should increase in 2 times. Divide the prepared dough into 16 pieces, about 50, Cover with a towel and leave for 30 minutes or more, until the dough is slightly risen.
Place softened butter, garlic and herbs into the blender and chop. You can chop the garlic on a grater and mix all the components manually.
In the center of each muffin to make an incision with a sharp knife or kitchen scissors, filling the recess with a filling, about half a teaspoon. This can be done also using a pastry bag. Rolls lubricate the whipped egg yolk.
Bake for 15 minutes at 180 degrees.
Rolls can be supplied to the broth, soup or tea.
Bon appetit!