Pampushky

1 cup milk
2 1/4 tsp dried yeast
2 tbs caster sugar
2 tbs olive or grapeseed oil
3 cups (380g) plain flour
2 tsp salt
1 egg, beaten

For the Garlic Oil

3 tbs olive oil
3-4 garlic cloves, 1 crushed and 3 sliced into large chunks
1 tbs fresh dill leaves, very finely chopped
1 tbs fresh parsley leaves, very finely chopped
kosher salt (not really required)

Prepare the garlic oil, combine all ingredients and stir to combine well. Be careful with the salt!

Warm the milk slightly. Add the milk to the bowl or your bread maker or cake mixer.

Add the sugar and sprinkle the yeast on top. Whisk the mixture and allow it to activate and become foamy (5-10 minutes).

Once the yeast is activated, add the oil, flour and salt.

Use the dough setting on your bread machine or low setting or your cake mixer with dough hook attached and mix. If using a cake mixer, turn the speed to medium once the dough has formed a ball and continue to mix for 6-8 minutes. 10-15 minutes in the bread machine should be sufficient, if using the bread machine. The dough is ready when it is elastic, glossy and soft and easily comes away from the sides of the bowl.

Add the dough to a lightly oiled bowl and cover with a clean, damp kitchen towel. Let the dough rise for 1 1-2 hours or until doubled in size.

Once the dough has risen, punch it down to remove the air and transfer it to a clean surface. Form the dough into a rectangle and divide into 8 equal portions. These portions should be the same size if you want perfectly symmetrical buns. Use scales to weigh the dough portions.

Form each piece into a ball by pinching the edges inward and then on a flat surface, roll the dough into a ball shape.

Preheat the oven to 170 degrees celsius (fan-forced).

Lightly grease a 23cm round baking dish.

Beat the egg to form the egg wash.

Place each ball of dough in the baking dish, leaving an equal distance between each ball and the edge of the dish.

Allow the dough to rise a second time for 30 minutes, or until the rolls have puffed up and filled the pan.

Brush the tops of the buns with egg wash and bake for 25-30 minutes or until deep golden brown.

Remove the large chunks of garlic from the oil.

When the rolls are ready, remove them from the oven and immediately brush the garlic-herb mixture over the rolls.

Allow the rolls to cool for 15 minutes before serving.

Pampushky can be served at room temperature but are better slightly reheated.