Pampushky

1. **Prepare the Dough:** In a small saucepan, warm the milk over low heat until just steaming. Add the butter and stir until melted. Remove from heat and let it cool to room temperature.

2. **Activate the Yeast:** In a large mixing bowl, combine the flour, yeast, sugar, and salt. Pour in the cooled milk mixture and stir until a rough dough forms.

3. **Knead the Dough:** Transfer the dough to a lightly floured surface and knead for about 8 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.

4. **First Rise:** Place the dough in a clean, oiled bowl, cover with a damp cloth, and let it rise in a warm place for 40-45 minutes, or until doubled in size.

5. **Shape the Rolls:** Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and arrange them in a greased 20cm round ovenproof dish, leaving a small gap between each.

6. **Second Rise:** Cover the dish with a damp cloth and let the rolls rise for another 30 minutes, or until they start to join together.

7. **Preheat the Oven:** While the rolls are rising, preheat your oven to 200°C (180°C fan/gas mark 6).

8. **Bake:** Place the dish in the preheated oven and bake for 25-30 minutes, or until the rolls are golden brown.

9. **Prepare the Topping:** While the rolls are baking, finely chop the garlic and dill. In a small bowl, combine the garlic, dill, vinegar, and sunflower oil.

10. **Apply the Topping:** Once the rolls are baked, remove them from the oven and immediately drizzle the garlic and dill mixture over the hot rolls.

11. **Serve:** Allow the rolls to cool slightly before serving warm. They pair beautifully with soups like borscht.

12. **Storage:** Store any leftover rolls in an airtight container at room temperature for up to 2 days. Reheat before serving.