lean yeast dough 500-600
fresh dill
vegetable oil
salt
caraway seeds (optional)
Roll out the dough into a rectangular layer of 1 cm or thinner, the surface is abundantly and uniformly lubricated with vegetable oil and sprinkle with finely chopped dill, lightly season with salt, wrapped rolls, carefully transfer to a greased baking sheet, prick with a fork the surface and sides of the roll, allow to stand for 15 – 20 min, lubricate strong tea, if desired you can sprinkle the surface of roll with caraway seeds and bake until cooked at 180-200 degrees. Serve with tea, broth, soups.