Recipe for: Yeast Sticks with Garlic and Dill in Cream Sauce - photo 1
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Recipe for: Yeast Sticks with Garlic and Dill in Cream Sauce

Spicy Cakes and Bakes Snacks 90 min Medium 0 views ~11.82 PLN - (0)
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Description

Traditional Masurian yeast sticks in a summer version — soft, slightly crispy on the outside elongated rolls flavored with garlic butter and fresh dill. This dish combines the simplicity of rustic bread with a light, creamy sauce highlighted by dill; perfect for a picnic by the lake, for grilling, or as a snack at a summer party. The sticks pair wonderfully with cold soups, salads made from seasonal vegetables, and pickles, and their appearance (golden crust and green accents of dill) creates an appetizing, rustic presentation.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 450 g
  • Fresh yeast 25 g
  • Milk 250 ml
  • Sugar 10 g
  • Butter 60 g
  • Chicken egg 1 pcs (~60 g)
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Sour cream 200 g
  • 🌿 Spices
  • Salt 8 g
  • Dill 1.5 bunch (~30 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Cucumber 0.5 pcs (~150 g)
  • Lemon 0.1 pcs (~10 g)
💰 Estimated dish cost: ~11.82 PLN (2.95 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Yeast dough

1

Activating the yeast: in a small saucepan, heat the milk to a temperature of 35-37°C (touch it with your finger: it should be pleasantly warm, not hot). Crumble the fresh yeast into a bowl, add 10 g of sugar, and pour in 50 ml of warm milk from the saucepan. Stir with a spoon until the yeast dissolves. Set aside in a warm place for 8-10 minutes — a foam and a light "cap" should appear on the surface.

Ingredients: Fresh yeast, Milk, Sugar
Use a kitchen thermometer or check the temperature on your wrist. If there is no foam after 10 minutes, the yeast is inactive — start over with a new cube.
2

In a large bowl, sift the wheat flour and mix it with salt. Make a well in the flour in the center (like a crater).

Ingredients: Wheat flour, Salt
Use a large metal or glass bowl (minimum capacity 3 l). Sifting adds lightness to the dough.
3

Pour the beaten egg, melted (but not hot) butter, the remaining milk (about 200 ml), and the foam from the activated yeast into the well in the flour. Stir the middle part with a wooden spoon, gradually incorporating the flour from the edges until the ingredients combine and form a sticky dough.

Ingredients: Butter, Milk, Fresh yeast, Wheat flour
Use a wooden spoon or a mixer with a dough hook. If you don't have a mixer, knead by hand on a countertop for 8-10 minutes.
4

Kneading: transfer the dough to a lightly floured surface and knead for 8-10 minutes (by hand) or use a mixer with a hook for 5-7 minutes, until the dough becomes smooth, elastic, and stops sticking to your hands. If it's too sticky, add a maximum of 1-2 tablespoons of flour every minute.

Ingredients: Wheat flour, Butter
Do not knead for too long (more than 12 minutes by hand), as the dough may become too tough. The best result is achieved with a soft, elastic texture.
5

First rise: grease a large bowl with a few drops of rapeseed oil and place the dough in it. Turn the dough in the bowl so that the surface is lightly oiled. Cover with a cloth and set aside in a warm place without drafts for 45-60 minutes, until it doubles in volume.

Ingredients: Rapeseed oil
The best place is a turned-off oven with a slightly warm interior or near a warm stove. The dough is ready when an indentation slowly springs back after pressing it with your finger.

Preparation of garlic butter

6

Prepare garlic butter for spreading on the breadsticks: melt the remaining butter (about 20 g) in a small saucepan, add crushed or finely chopped garlic (about 2 cloves = 10 g), a tablespoon of rapeseed oil (15 g), and half of the chopped dill (about 15 g). Mix and set aside in a warm place.

Ingredients: Butter, Garlic, Dill, Rapeseed oil
Do not fry the garlic for long — just briefly heat it with butter to release its aroma. Use a small saucepan or a bowl in a water bath.

Shaping and Baking

7

Shaping: after the dough has risen, take it out onto a lightly floured countertop and gently deflate it with your hand. Divide the dough into 12 equal parts — it's easiest to weigh portions of about 80 g each. From each portion, shape a roll about 20-25 cm long, slightly flattened to resemble a finger. Place the fingers on a baking sheet lined with parchment paper, spaced about 3 cm apart.

Ingredients: Wheat flour
Use a kitchen scale to ensure the portions are equal — this will result in even baking. If the dough is sticky, dust your hands with a little flour, but don't overdo it.
8

Before baking, cover the breadsticks with a cloth and let them rest for 15 minutes to rise slightly. In the meantime, preheat the oven to 200°C (top-bottom). Bake the breadsticks for 15-18 minutes on the middle rack, until they turn golden and are springy to the touch.

Use the convection function carefully (reduce the temperature by 10-20°C if using this function), preferably bake on the middle shelf. Check readiness by color and firmness — excessive browning indicates too high a temperature.
9

After removing from the oven, immediately brush the breadsticks with the prepared garlic butter and sprinkle with the remaining freshly chopped dill. The butter will soak in and add flavor, creating a crispy, shiny crust.

Ingredients: Butter, Garlic, Dill, Rapeseed oil
Spread with a spatula or silicone brush right after taking it out — when the fingers cool down, the butter won't absorb as nicely.

Cream sauce

10

Prepare the sauce: pour the cream into a bowl, add finely chopped or pressed garlic (about 1 clove = 5 g), finely chopped dill (about 10 g), salt, and pepper to taste. If you want a fresher, cooler version, add squeezed grated cucumber (optional). For a tangy touch, drizzle with 10 g of lemon juice (optional). Mix and chill for 10 minutes in the refrigerator to let the flavors meld.

Ingredients: Sour cream, Garlic, Dill, Cucumber, Lemon, Salt, Black pepper
If you are adding cucumber, grate it on a coarse grater and squeeze out the water well — excess moisture will thin the sauce. Taste the sauce and season gradually.

Serving

11

Arrange the breadsticks on a large board or platter, and place a bowl of sour cream sauce next to them. You can also serve slices of fresh tomatoes, young lettuce, and cucumber as a summer touch. Enjoy the breadsticks warm or slightly cooled.

Ingredients: Dill, Sour cream
Use a wooden serving board for a rustic effect. Additionally, you can add grilled slices of cheese or cold cuts for variety.

Fun Fact

💡

In the Masurian region, yeast bread has always accompanied meals in the fields and by the campfire — the simplicity of the ingredients and the aromas of herbs (dill, garlic) are characteristic of the local cuisine.

Best for

piknik grill letnie przyjęcie

Tips

🍽️ Serving

Serve the sticks warm, straight from the baking tray; keep the sauce cool. Complete the plate with slices of aged cheese, pickled cucumbers, or a warm tomato salad. The sticks will work well as an accompaniment to cold soups and vegetable creams.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. To refresh, bake for 5-7 minutes in the oven at 180°C or 1-2 minutes in a toaster. Store the sauce in the refrigerator for up to 2 days; mix before serving.

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