A Simple Pampushky Recipe For Delicious Garlic Rolls!
If you like garlic bread, you’ll have to try making Ukrainian pampushky! These fluffy garlic rolls from Ukraine – sometimes spelled pampushki – are easy to make and irresistible to eat!
Often served with a bowl of borscht, these warm buns are smothered with a delicious mix of freshly minced garlic, fresh dill, and olive oil!
Ingredients
Here are the ingredients needed to make these pampushky rolls. Overall, it’s actually not too difficult – and working with yeast doesn’t have to be too scary!
- All-purpose flour – To make the dough.
- Milk – For the dough; either whole milk or low-fat milk will work.
- Butter – Use unsalted butter.
- Instant dry yeast – Use yeast that hasn’t expired to ensure effectiveness.
- Sugar – Adds sweetness and feeds the yeast; regular granulated sugar works well.
- Salt – To enhance the overall flavor of the bread.
- Garlic cloves – Infuses the bread with garlic flavor; use fresh garlic cloves for best taste.
- Sprigs of dill – Adds freshness and extra flavor; alternatively, you can use parsley.
- Olive oil – Use good quality olive oil.
Recipe Tips and Substitutions
Before you set out to make these delicious garlic pampushky, read through these recipe tips so that you know exactly what to expect!
- For the recipe to turn out well, make sure that the instant dry yeast you’re using hasn’t expired. Also, be sure that the milk is warm (not hot) so as not to harm the yeast.
- Knead the dough well until it is smooth and elastic for the best texture.
- The rising time may vary depending on how warm it is in your home.
- Divide the dough into equal pieces to ensure even baking.
- Brush the pampushky with milk, egg yolk or sugar water before baking so they’ll brown nicely during baking.
- Don’t overbake the rolls, as this can dry them out.
- Pampusky taste best when they are fresh and warm.
How to Make Pampushky – Step by Step Instructions
In this section, we’ll show you exactly how to make this Ukrainian garlic bread recipe. You can follow along with the recipe process photos as we guide you through each step of the preparation.
Of course, you can find the detailed recipe card at the end of this post for easy reference!
In a large bowl, whisk together the all-purpose flour, salt, sugar, and instant dry yeast.
Now add the warm milk (98-100°F) and the softened butter.
Knead the mixture into a soft dough that doesn’t stick to your hands. If needed, add more flour gradually.
Cover the bowl with cling film and let it rise in a warm place for 40-50 minutes, or until it doubles or triples in size.
The exact rising time may vary depending on the temperature of your home.
The dough should have noticeably increased in size. If it hasn’t, let it rest for a bit longer.
Punch down the dough and divide it into 6 equal portions.
Shape the dough into small round rolls and place them in a baking dish, leaving some space between them.
Cover the baking dish with cling film or a dishtowel and let them rise again in a warm place for another 30 minutes.
Towards the end, preheat the oven to 360 degrees Fahrenheit.
Brush the tops of the buns with milk (alternatively egg yolk or sugar water) to give them a golden crust during baking.
Bake at 360 degrees Fahrenheit for 20-25 minutes, or until golden and cooked through.
Remove the finished buns from the oven.
In a small bowl, whisk together the olive oil, chopped dill, and minced garlic.
Brush the hot buns generously with the oil mixture and let them cool slightly before serving.
You can serve them with a bowl of borscht or another soup/dish of your choice. Enjoy!
Storage Tips
Pampusky definitely taste best freshly baked when they are still warm.
If you have leftovers, allow them to cool and then place them in a container with a lid or wrap them with cling film to prevent them from drying out.
You can store them at room temperature for up to 2 days and reheat them in the microwave, oven or air fryer before serving.
FAQ
Here’s an answer to a frequently asked question about these garlic buns:
Pampushky – also spelled pampushki – is the name given to a type of garlic bun/roll from Ukraine. In some circles, pampushky is sometimes also used to refer to a kind of plump Ukrainian donut.
Related Recipes
If you enjoyed these garlicky delights, here are some more classic Ukrainian recipes you might like to try!
- Kruchenyky (Meat Rolls with Mushrooms)
- Classic Borscht
- Kasha (Buckwheat Porridge and Mushrooms)
- Banosh (Ukrainian Corn Porridge)
- Galushki (Ukrainian Dumplings)
Pampushky (Ukrainian Garlic Bread)
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup milk, warm
- 2 ounces butter, softened
- 1 teaspoon instant dry yeast
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- milk or egg yolk, for brushing
- 3 garlic cloves, minced
- 3-4 sprigs dill, chopped
- 3 tablespoons olive oil
Instructions
- In a large bowl, whisk together the dry ingredients.1 1/2 cups all-purpose flour, 1 teaspoon instant dry yeast, 1 teaspoon granulated sugar, 1/4 teaspoon salt
- Add the warm milk (98-100°F) and the soft butter.1/2 cup milk, 2 ounces butter
- Knead the mixture into a soft dough that doesn't stick to your hands. If needed, add more flour gradually.
- Cover the bowl with cling film and let the dough rise in a warm place for 40-50 minutes, or until it doubled or tripled in size.
- Punch down the dough and divide it into 6 equal portions. Shape them into small round rolls and place them in a baking dish, leaving some space between them. Cover with cling film and let them rise again for another 30 minutes in a warm place. Towards the end, preheat the oven to 360 degrees Fahrenheit.
- Brush the tops of the buns with milk (alternatively egg yolk or sugar water) to give them a golden crust during baking. Bake for 20-25 minutes, or until golden brown and cooked through.milk or egg yolk
- Remove the finished buns from the oven. Whisk together the olive oil, chopped dill, and minced garlic in a small bowl. Brush the hot buns generously with the oil and let them cool slightly before serving.3 garlic cloves, 3-4 sprigs dill, 3 tablespoons olive oil
Notes
- Make sure the instant dry yeast you’re using hasn’t expired and the milk is warm (not hot) so as not to harm the yeast.
- Knead the dough well until it is smooth and elastic for the best texture.
- The resting time may vary depending on the temperature in your home.
- Divide the dough into evenly-sized pieces to ensure even baking.
- Don’t overbake the rolls, as this can dry them out.
- Pampushky taste best when they are fresh and still warm. They are often served with borscht.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
