Ukrainian garlic bread rolls (Pampushky z chasnykom)

1. Dissolve the yeast and sugar in the lukewarm milk and leave for 10 minutes until frothy.

2. Mix the flour and salt in a bowl, add the yeast milk and 2 tablespoons of the oil and knead for 8-10 minutes into a smooth, elastic dough; cover and leave in a warm place for 1 hour until doubled.

3. Divide the dough into 16 equal pieces, shape into balls and place them side by side, slightly apart, in an oiled baking tin (or round tin); leave to rise for another 30 minutes and preheat the oven to 200 °C.

4. Bake for 20-25 minutes until the tops are golden brown.

5. Meanwhile crush the garlic to a paste with a pinch of salt and mix with the sunflower oil, 2 tablespoons of water and the finely chopped dill.

6. Brush the hot rolls generously with the garlic dressing and leave covered for 5 minutes to soak it up; serve warm with borscht.

Tip: Pampushky are borscht's inseparable companion: the soft, garlicky rolls are torn and dipped into the hot soup.