This Ukrainian bread is the ultimate version of garlic bread—pillowy, glazed and golden with lots of garlic and herbs. It's often served with borscht but is delicious with anything, or just by itself. Fresh garlic is made into a paste, infusing the oil and herbs that get brushed over the rolls after baking. We’ve added dried minced garlic to the dough for delicious garlic flavor in every bite.
Whisk together the warm milk, lukewarm water, yeast and sugar in a glass measuring cup or small bowl until combined. Set aside until the mixture is foamy, about 5 minutes.
Add the yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add 2 tablespoons of the oil and mix on low speed just until combined, about 15 seconds. Add 2 3/4 cups of the flour, 1 teaspoon of the salt and the dehydrated garlic and mix on low speed until the dough comes together and clings to the dough hook, about 4 minutes. Add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough is smooth and starts to pull away from the bottom of the bowl. Increase the speed to medium and mix for 1 more minute.
Transfer the dough to a lightly floured surface and shape into a smooth ball. Lightly coat a bowl with a little oil. Add the dough, turn to coat with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
Lightly grease a 9-inch metal cake pan or pie dish. Punch the dough down and divide it into 8 equal pieces. Tuck the corners under each piece and roll into a ball. Place the balls side-by-side in the pan with 7 around the sides and 1 in the middle. Cover and set aside in a warm place until puffed up and almost doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F. Brush the dough with the egg. Bake until golden brown and cooked through, 25 to 35 minutes.
Meanwhile, smash the garlic cloves with the side of a chef’s knife. Roughly chop the garlic so no very large pieces remain. Sprinkle the garlic with 1 teaspoon of kosher salt. Using the side of the knife, flatten and scrape the garlic and salt together until it forms a paste. Stir the garlic paste into the remaining 2 tablespoons oil. Add the parsley and set aside.
Remove the rolls from the oven and immediately slather the tops with the garlic oil. Serve warm.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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