Fragrant, lean garlic buns make a great addition to lean borscht or mushroom soup.
Cooking time 2 hours
Flour 500 g
Warm water 200 ml
Vegetable oil 5 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 tsp
Dry fast-acting yeast 1/2 tsp.
A clove of garlic (or greens of garlic) 2 pcs
Dissolve 2 tbsp in warm water. tablespoons of vegetable oil.
Add salt and sugar.
Add flour with dry yeast.
Knead the dough and leave for 1 hour.
Knead the finished dough a little and leave for another 15 minutes.
Divide the dough into pieces.
Roll out the koloboks and put in a mold greased with vegetable oil.
Leave for another 20 minutes in a warm place.
Bake the buns in the oven until golden brown at 180 degrees C for 15 minutes.
Chop the greens of the garlic and mix with 2 tbsp. tablespoons of vegetable oil.
Spread over hot rolls and leave to cool slightly. Lean garlic buns are ready. Serve to the table.