Pampushky (singular: pampushka) are small Ukrainian buns made from yeast dough. Sweet Pampushky, which resemble filled doughnuts , also exist. But today we are making baked savory Pampushky to serve alongside borscht !

Can I use all purpose flour in place of bread flour?

Yes, you can use all purpose flour. Start with the same amount of all-purpose flour as noted for bread flour. Add a bit more flour if the dough seems too wet. Using all purpose flour will result in less chewy buns.

Can I use a different herb for topping?

Definitely! You can leave out the herbs all together and just make garlic buns, or try substituting parsley.

What type of oil should I use for the topping?

Sunflower oil is our favorite for these Pampushky, but any vegetable oil will work. You could even use olive oil or butter, although the flavor will be a bit different.

Can I freeze Pampushky?

Yes, these Ukrainian garlic buns freeze beautifully! Leave off the garlic dill topping and allow to cool to room temperature. Then wrap in plastic wrap and place in a freezer safe bag or container for up to one month.

Pampushky (Ukrainian Garlic Rolls) - Whisked Away Kitchen

Name: Pampushky Recipe (Ukrainian Garlic Rolls)
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 15
Cuisine: Ukrainian
Ingredients: 1/2 cup (120 ml) warm water; 1/2 tablespoon granulated sugar; 1/4 ounce (7 grams) active dry yeast* (1 packet); 3.5-4 cups (450-500 grams) bread flour, spooned and leveled*; 1.5 teaspoons kosher salt; 1/2 cup (120 ml) milk, plus additional for brushing; 2 large eggs, lightly beaten; 3 tablespoons (40 grams) unsalted butter, melted; 1 tablespoon vegetable oil (I like sunflower oil); 1 tablespoon water; 2-3 tablespoons fresh dill, chopped; 5 cloves garlic, minced; pinch of kosher salt

Ingredients

Pampushky

½ cup (120 ml) warm water
½ tablespoon granulated sugar
¼ ounce (7 grams) active dry yeast* (1 packet)
3.5–4 cups (450–500 grams) bread flour, spooned and leveled*
1.5 teaspoons kosher salt
½ cup (120 ml) milk, plus additional for brushing
2 large eggs, lightly beaten
3 tablespoons (40 grams) unsalted butter, melted

Garlic Dill Topping

1 tablespoon vegetable oil (I like sunflower oil)
1 tablespoon water
2–3 tablespoons fresh dill, chopped
5 cloves garlic, minced
pinch of kosher salt

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Instructions

Make the Pampushky dough. Combine the warm water, sugar and active dry yeast in a small bowl. Set aside for 10 minutes or until foamy.
Mix together the flour and salt in a separate bowl.
Add the foamy yeast mixture to the flour and pour in the milk, eggs and melted butter. Mix the dough until it begins to form and then turn out onto your working surface and knead until smooth and elastic (about 10 minutes).
Shape the dough into a ball and place in a greased bowl. Cover and set aside in a warm space for about one hour or until it doubles in size.
Once the dough has doubled in size, punch it down several times with your hands. Divide into 15 pieces and roll each piece into a ball. Place the Pampushky in a greased 13×8 inch (32×20 cm) baking dish and cover with a kitchen towel. Set aside in a warm space for 30 minutes.
Meanwhile, preheat the oven to 400°F (200°C).
Brush the Pampushky with milk and bake for approximately 20 minutes or until golden brown.
Make the topping. In a small bowl combine the oil, water, chopped dill, minced garlic and salt.
Spoon the topping over the Pampushky as soon as they come out of the oven. Cover with a kitchen towel until ready to eat (this also gives the topping a chance to really infuse the Pampushky).

Notes

Substitute instant yeast: 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).

Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your rolls. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storage and freezing: Leftover Pampushky can be kept in an airtight container or bag for 2-3 days. For freezing, omit the garlic dill topping and let the Pampushky cool completely. Wrap in plastic wrap and place in a freezer-safe container or bag for up to one month. Thaw in the refrigerator overnight or at room temperature for several hours before reheating.

Reheating: To reheat one or two rolls, microwave for about 20-30 seconds. To reheat a whole batch, cover with foil and bake at 300°F (150°C) until warmed through.