1. Dissolve the yeast in warm water. Add 2 tablespoons of sugar and 2 tablespoons of flour, then mix well. Cover with plastic wrap or a damp towel and let stand for 20–25 minutes. 2. Sift 2 cups of flour into a large bowl. Add the yeast mixture and salt. Knead the dough. If it feels too wet, add a little more flour. The dough should be soft and come together into a ball. Cover and let it rest for 10 minutes. 3. Add 1 tablespoon of vegetable oil and knead once more (about 10 minutes by hand). The dough should no longer stick to your hands. 4. Lightly oil the bowl where the dough will rise. Coat the dough with a thin layer of oil as well. Shape it into a ball, place it in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour. It should double in size and become airy and porous. 5. Line the dish with parchment paper or grease it with vegetable oil. 6. Lightly oil your hands and work surface. 7. Turn the dough out onto the work surface and divide it into 12 pieces. Shape each piece into a ball. Do not add flour. 8. Place the dough balls into the baking dish. If you space them apart, you’ll get individual rolls. f you place them close together, they’ll bake into a pull‑apart bread. 9. Cover with a towel and let rest for 25 minutes. 10. Preheat the oven to 375°F (190°C). 11. Mix the egg yolk with 1 tablespoon of milk and brush the pampushky. 12. Bake for 25–30 minutes, until golden. 13. TOPPING. Press the garlic through a garlic press, add a pinch of salt and the olive oil, and mix. You can add chopped herbs of your choice. 14. Remove the pampushky from the oven and immediately brush them with the garlic topping. Let them sit for about 5 minutes. 15. Remove from the pan and serve warm, or transfer to a rack to cool.

   1. Boil potatoes, carrot, and beet separately until soft. Let them cool, then peel and grate each vegetable into separate bowls. 2. Peel the hard-boiled eggs and grate them finely. 3. Cut the herring fillets into small pieces. 4. Assemble the salad: On a flat serving dish, start layering the ingredients. Spread each layer evenly and apply a thin layer of mayonnaise between each layer: 1st layer: Grated potatoes 2nd layer: Chopped herring 3rd layer: Finely chopped onion 4th layer: Grated carrot 5th layer: Grated beet 6th layer: Grated eggs 5. Cover the salad with plastic wrap and refrigerate for at least 2–3 hours (or overnight) to let the flavors meld together. 6. Slice into portions and enjoy this traditional Russian layered salad!