These delicious ukrainian garlic rolls (pampushki) are soft, fluffy and perfect served alongside a big bowl of borscht!
Freshly baked bread rolls brushed with a homemade garlic dill oil while still hot — these pampushki (пампушки) are exactly what you need for soup season. The little pull-apart rolls are made with a rich yeast dough that results in a wonderfully soft and pillowy texture — the perfect dinner rolls!
You’ll need the following ingredients for your pampushki dough:
- active dry yeast: We opt for active dry yeast here, but you can substitute instant yeast if you’d like. There’s no need to activate instant yeast, so you can just mix everything together! To make this substitution, I would recommend using a bit less instant yeast — about 1¾ teaspoons (5 g).
- warm water: The water should be warm (but not hot!) to activate the yeast — about 110 F (43 C) if you want to get technical. Warm tap water will work just fine.
- sugar: While not necessary to activate the yeast, we add sugar to the water-yeast mixture to make sure the yeast is still active. The sugar feeds the yeast, causing it to bubble up so you can be sure that your yeast hasn’t expired. A little sugar also enhances the flavor of the rolls so don’t skip it!
- milk: Adding whole milk (instead of using solely water as the liquid) makes for a richer dough with more flavor.
- bread flour: Bread flour produces chewier rolls, but you could use all-purpose flour in a pinch. You can start with the same amount of all-purpose flour, but may need to add just a tiny bit more if the dough is too wet.
- eggs: The eggs also contribute to a richer, more tender dough.
- butter: A few tablespoons of melted butter for even more flavor!
- salt: A necessary addition for flavor and texture.
To make the pampushki, mix together warm water and sugar and sprinkle the yeast over the top to activate.
Once the yeast is foamy, combine it with the remaining ingredients and stir until the dough begins to form. Turn the dough out onto your counter and begin kneading. The dough should be quite soft, but if it’s incredibly sticky you can add additional flour as necessary. The dough is ready when it’s smooth and elastic — this usually takes about 10 minutes of kneading for me.
Next is a bit of hands-off time while we let the dough rise for about an hour or until it doubles in size. Then separate your dough into 15 equal pieces, roll them into buns and place them in a greased pan. Cover with a kitchen towel and let them rise for another 30 minutes.
Now just bake your pampushki at 400 F (200 C) for about 20 minutes or until golden brown. If you want to make sure they’re done, you can always check the internal temperature which should be at about 200-210 F (93-99 C).
garlic + dill topping
And now for the best part: the garlic and dill topping! While the rolls are baking, mix together the topping: vegetable oil, water, fresh dill, garlic and a pinch of salt.
As soon as the rolls come out of the oven, spoon the garlicky dill mixture all over the pampushki. The wonderful aroma of fresh herbs and garlic will fill your kitchen and you’ll want to dive right in! But I highly recommend waiting just a bit and covering the pampushki with plastic wrap or a kitchen towel for at least 15 minutes. This gives the topping a chance to really infuse the rolls with flavor!
And what should you serve with your pampushki? Here are our favorite options:Print
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