Pyrizhky are Ukrainian yeast buns that are ideal for using up leftover boiled potatoes. Whole-wheat dough is filled with mashed potatoes mixed with sauteed onion and dill, then baked.
Dissolve the fresh yeast and sugar in the lukewarm milk and let stand for 10 minutes. Add the mixture to the whole-wheat flour with the salt, egg, and oil, then knead.
Cover the dough and let it rise in a warm place until doubled in size.
Mash the leftover boiled potatoes and mix them with the sauteed onion and dill. Let the filling cool completely.
Divide the dough into pieces, fill each with the cooled potato mixture, and seal. Arrange on a baking sheet, cover, and let rise one more time.
Bake in the preheated oven until golden. Brush with melted butter as soon as they come out of the oven.
If you add the potato filling while it is hot, the dough will soften and tear; let the filling cool completely first. Allergens: contains wheat (gluten), milk and dairy products (butter), and egg.
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