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Ukrainian garlic herb dinner rolls are perfect for your holiday table.
Ukrainian Garlic Herb Dinner Rolls
These rolls wear many hats. Since they’re easy to make, you can change up flavors pretty easily.
Keeping with tradition, dill is the preferred herb here. It’s immensely popular in this part of the world so using it would be quite authentic.
However, I know a few people who really don’t care for it and changing it to something everyone likes presents no real problem. Basil would be an excellent choice instead of dill. Parsley is pretty much neutral with most folks so even just using only that wouldn’t affect the quality.
Easy Yeast Dough
The dough for these rolls is pretty easy. As with any yeast dough, there’s always the time investment of waiting for it to rise.
It will take about an hour for it to rise and with all yeast doughs, it must have a warm and draft-free place to rise. Since I live in a pretty old house, it can be drafty at times so I found a way to insure success with rising dough.
What I do is use my oven. If you have an older stove with a standing pilot light, then it’s the perfect temperature. Just set your covered bowl in it and Bob’s your uncle so they say.
However, now most gas stoves have electronic ignition and this method is also great if you have an electric stove or dual-fuel range as I have. You turn on your oven to 400F/200C then as soon as it ignites, shut it off. Then put your covered bowl with the dough in the oven and shut the door. Using a bowl filled with hot water on the rack below the dough also aids with rising because it creates a bit of humidity. I don’t find this necessary, but you may want to try it.
The Herb Oil
I would suggest making this before you start making the dough–it’s not really necessary, but nice.
The reason is that the longer the oil steeps, the better it tastes
Ukrainian Garlic Herb Dinner Rolls
- 1 cup milk lukewarm
- 2 1/4 tsp yeast 1 packet
- 2 tbs sugar
- 2 tbs oil
- 3 cups flour
- 2 tsp salt
- 1 egg beaten
Garlic Herb Oil:
- 3 tbs olive oil
- 1 large clove garlic finely minced
- 1 tbs fresh dill chopped
- 2 tbs parsley chopped
- 1/2 tsp kosher salt optional
- Pour the warm milk in the bowl of a stand mixer with dough hook attached or a large bowl is hand mixing/kneading. Add the sugar to the milk then sprinkle the yeast on the tops. Whisk the mixture and allow it to proof for 5-10 minutes. The mixture should appear foamy if yeast is active.
- When you see the yeast is active, add the oil, flour and salt. Start at low speed with the dough hook on the mixer. When a ball starts to form (you may need a bit of additional flour), increase speed to medium and knead for 6-8 minutes on the machine, or 10-12 minutes kneading by hand. Dough should be soft and elastic yet not sticky.
- Place dough in an oiled bowl, cover and let rise in a warm place until double in bulk; 1-1 1/2 hours.
- After dough has doubled, punch it down to remove the air. Divide dough into 8 equal portions. Shape each into a ball and place 3 across, 3 down in a 9 x 9-inch greased square pan. Metal is preferred here. Cover and let rise until puffy--about 30 minutes.
- Meanwhile, preheat oven to 350F/180C and make the herb oil.
- Mix all herb oil ingredients in a small bowl and set aside.
- When rolls are puffy, brush with the beaten egg and bake for 25-30 minutes; until they are a deep golden color.
- Brush with the herb oil as soon as they are removed from the oven. Let them sit about 15 minutes to cool slightly before serving.