How to cook
Activate the yeast with 2/5 cup (100 ml) warm milk and 2 tbsp flour. Wait 15 min. for it to effervesce.
Sift the flour, make a well in it, add the salt, sugar, vinegar, oil and 1 1/5 cups (300 ml) milk. Knead a medium-hard dough and leave it in a warm area to rise.
Once risen, tear small bits of the dough. Roll them out into long, narrow strips, smear them generously with melted butter and form into wicks.
Then cut them into pieces of the same size. Arrange them in a buttered tray. Leave to finish rising and once ready, bake in a slightly preheated 392°F (200 °C) oven.
In a small bowl, mix the dill, remaining butter, pressed garlic cloves and 2 pinches salt. When you take the buns out, smear them with this garlic mixture while still hot.