Ukrainian pampushky (garlic bread rolls) recipe

Pampushky are a traditional Ukrainian garlic bread rolls. So soft and fluffy, topped with garlic oil, and chopped parsley they are fantastic

If you love garlic bread rolls, you must try Ukrainian pampushky. These small round yeast buns are incredibly fluffy, soft, and flavorful due to the minced garlic, oil, and chopped fresh herbs.

Garlic has a special power to make food taste better, especially when you mix it with oil, dill, or herbs. It’s no surprise that this combination makes for a perfect topping for bread rolls!

Each bite is a perfect blend of soft and chewy texture with a burst of savory, garlicky goodness. Additionally, prepared similarly to tear-and-share bread, these yeast rolls are perfect for sharing.

In Ukraine, garlic pampushky are traditionally served with red borscht, the famous beetroot soup. This combination is loved by Ukrainians and others because it’s simply fantastic!

In addition, they are a perfect complement to green borscht, creamy mushroom soup, and any other soup, providing a delightful garlicky flavor that enhances the overall taste.

What is pampushky?      

Pampushky, the plural form of the word pampushka, are traditional Ukrainian dinner rolls made from delicious yeast dough. They are generously brushed with a flavorful mixture of sunflower oil, minced or crushed garlic, salt, and chopped fresh dill or parsley.

Don’t confuse them with sweet fried pampushky, pampuhy, or pampukhy (Ukrainian doughnuts). While garlic pampushky are savory and baked, on the other hand pampukhy are sweet, fried, and filled with various sweet fillings. The latter are usually enjoyed during Christmas dinner (Sviata vecheria) as a traditional treat.

Ukrainian pampushky have a rich and ancient history. The first mention of these delightful buns can be traced back to the annals of Cossack times! Back then, the dough for pampushki was made with melted lard, and the buns were generously topped with savory salo—a traditional Ukrainian delicacy consisting of cured slabs of pork fatback.

Over time, the recipe has evolved, becoming lighter and incorporating changes. Nowadays, sunflower oil is commonly used as a substitute for lard in the dough.

Pampushky recipes can be found in cookbooks and on the internet, and each Ukrainian family has their own cherished version, passed down through generations. Today, I’ll share my grandmother’s recipe, which results in incredibly fluffy and soft savory buns, even though the dough is eggless and dairy-free. The best part is that they stay fresh for a long time and taste absolutely heavenly.

Useful tips

If you own a digital kitchen scale, I highly recommend using it for this recipe instead of cups and spoons. Measuring by weight is more accurate and guarantees better results.

The yeast dough for these Ukrainian garlic bread rolls is actually quite simple to make – all you need to do is knead it well. You can either do this by hand, or use a stand mixer with a dough hook. Once the dough has doubled in size, divide it into round balls and allow them to rise again. It may seem like a long and complicated process, but trust me, it’s really not.

Just follow a few simple tips and you’ll have the perfect pampushky with garlic in no time:

• Don’t add hot or too cold water to the yeast. Hot water can kill the yeast, while cold water will prevent it from activating. Therefore, the water should be lukewarm.
• For an authentic Ukrainian, use sunflower oil as it is traditionally used in Ukrainian recipes. Its neutral flavor makes it a perfect fit for savory buns. However, if you prefer more pronounced flavors, olive oil can also work well.
• Plain regular white flour is best for this recipe. Avoid using whole wheat flour as it can negatively impact the flavor and texture of the dough.
• You may need more or less flour than specified in the recipe, depending on its quality. Gradually add the flour and adjust as needed; if the dough is too sticky, add a few additional spoonfuls.

Pampushky ingredients

When baking these buns, I usually use a round baking pan with a diameter of 24cm / 2 inches. However, if you don’t have one, a cake tin can be used instead. This recipe yields 16 medium-sized rolls. If you prefer smaller buns, keep in mind that they will require less time to rise and will bake a bit faster.

Additionally, feel free to add more garlic to the topping to make this bread even more garlicky.

You will only need a handful of simple ingredients to make this traditional Ukrainian recipe. Let’s take a look at what goes into it.

For the dough:

• 220g (¾ cup + 3 Tbsp) lukewarm water
• 1Tbsp sugar
• 3Tbsp sunflower or olive oil
• ½ tsp salt
• 400g (3cups + 2Tbsp) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast

Garlic oil topping:

• 1 tsp salt
• 2Tbsp sunflower or olive oil
• 2 large cloves of garlic (finely minced)
• 50ml (3 1/3 Tbsp) cold water      
• 2Tbsp chopped parsley (fresh or frozen) or dill

Pampushky recipe

To activate the yeast, start by combining the yeast, sugar, and lukewarm water in a large bowl. Then, cover the bowl with a kitchen towel and let it sit at room temperature for 10-15 minutes until the mixture becomes foamy.

Once the yeast mixture becomes foamy, add the sunflower or olive oil.

At this point, gradually add the flour – start with 400g / 3cups + 2Tbsp and continue adding until the dough comes together. If the dough is too sticky to handle, add another 50g / 6Tbsp of flour. Don’t forget to add salt as well.

After mixing the dough, it’s time to knead it until it’s smooth and no longer sticks to your hands. Once you’ve achieved the desired texture, the next step is to let it rest for 2 hours in a warm place until it doubles in size.

Punch the risen dough to knock out the air and divide it into 16 equal pieces. Roll each piece into a ball, and then assemble the rolls on a baking pan. You can brush the pan with some oil or cover it with parchment paper. Make sure to leave a little space between the buns.

After covering the rolls with a kitchen towel, allow them to rise for 20 minutes until they are almost touching each other. Next, bake them in the oven at 180C (350F) for 25-30 minutes until they turn golden brown.

While the bread rolls are baking, make garlic oil. Whisk the minced garlic, add salt, sunflower oil, and water (you can also use a mortar and pestle, or a blender).

After making the garlic oil, add chopped parsley or dill and stir the mixture. Once the pampushky are done baking, remove them from the oven

Be sure to spoon the garlic oil on top of the pampushky immediately after removing them from the oven. This is crucial to ensure that the bread rolls absorb all the topping and achieve a divine flavor. You may also choose to sprinkle some salt on top.

The final step is to let the freshly baked Ukrainian garlic bread rolls cool down a bit before indulging in their warm, aromatic goodness.

Serving suggestions

Ukrainian garlic pampushky are best enjoyed warm and fresh, as their scrumptious flavor is simply divine on its own.

They also make for a perfect side dish and pair well with any soup or a hearty meat stew. Are you feeling adventurous in the kitchen? Why not try making your own baker’s yeast from scratch! With just 25g / 1oz of homemade yeast, you can create these delicious bread rolls and take your culinary skills to the next level. Once you have made it, you can use it in the exact same way as active dry yeast for all your favorite recipes.

FAQ

I hope you enjoy this Ukrainian pampushky recipe. Whether you’re hosting a party, feeding a hungry family, or just looking for a fun way to enjoy some bread, these traditional garlic rolls are sure to be a hit. Bon appetit or as we say in Ukraine, Smachnoho!

Tried this recipe? Please leave a comment with Star Ratings ⭐️⭐️⭐️⭐️⭐️ below. I will really appreciate it.
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