In the bowl of a stand mixer whisk the warm water, yeast, and honey and then let sit for 10 minutes, until it appears foamy on top.
Add the flour, oil, salt, lemon juice, and mix until combined then let sit in the mixer for 20 minutes.
Mix on low for 2 minutes.
Form a ball and place the dough in an oiled bowl, cover with a clean cloth and allow to rise in a warm spot until doubled in size, about 1 hour (maybe more depending on temperature of where you set the bowl).
Oil a large cake pan and set aside.
Separate the dough into 9 equal portions then roll the dough into balls and space the dough balls evenly in the cake pan.
Cover the cake pan with the cloth and set in a warm place for 40 minutes or so until the balls are touching one another and have approximately doubled in size.
Add a small pan of water to the lower rack of your oven then preheat the oven to 360°F.
Brush the tops of the buns with egg yolk wash then place the buns in the center of the preheated oven and bake for 10 minutes.
Cover the buns with foil then bake for 15 more minutes.
While the buns continue to bake make the garlic topping by crushing the garlic and the salt together with a mortar & pestle. Once well crushed add the oil, water, and dill and stir together.
Once the buns are cooked remove the foil and pour the garlic topping all over the tops of the buns using the back of a spoon to spread in all over.
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