These pillowy Ukrainian Pampushky are soft, garlicky rolls, perfect as a side dish. Made with a yeast dough, baked until golden, and then brushed with a fragrant garlic and dill oil mixture.
Whisk warm milk (110° to 115°F), sugar, yeast, one egg, 3 tablespoons of oil, flour, and salt in a large bowl; mix into a rough dough, then transfer to a clean surface and knead until soft and pliable. Shape the dough into a ball, place it in an oiled bowl, cover, and let rise in a warm place until doubled in size, which takes about 1 hour. Divide the risen dough into 8 equal pieces, shape each piece into a smooth ball, and arrange them in an oiled baking dish. Let them rise again for another 30 minutes. Preheat your oven to 375°F. Beat the remaining egg and brush it evenly over the tops of the rolls. Bake for about 35 minutes, or until the rolls are golden brown. While the rolls are baking, mix the remaining 2 tablespoons of oil with the minced garlic and chopped fresh dill in a small bowl. As soon as the rolls come out of the oven, brush the hot rolls generously with the garlic and dill mixture. Sprinkle with flaky sea salt and let them cool slightly before serving.
