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Traditional method

Pampushky (Ukrainian garlic rolls)

Пампушки · Ukrainian garlic rolls · Garlic pampushky · Pampushki

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Soft Ukrainian wheat rolls are baked close together and brushed with fresh garlic, dill and oil. This savory garlic-topped baked form is separate from sweet fried pampushky.

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Twelve golden Ukrainian pampushky rolls topped with fresh garlic and dill in a rectangular baking dish; illustrative editorial image.

Garlic-topped Ukrainian rolls

Pampushky are soft wheat rolls served alongside Ukrainian borshch. In the baked savory form, the rolls are arranged in a dish, baked until golden and brushed while hot with fresh garlic, oil and herbs. This recipe records that form. Sweet pampushky fried in fat are a separate preparation and are not included here.

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Mix and proof the dough

This twelve-roll batch uses 450 g bread flour, 250 ml milk, one packet active dry yeast, 1 tablespoon sugar, one egg, 1 teaspoon salt and 2 tablespoons olive oil. Warm the milk to 38–43°C (100–110°F), stir in the sugar and sprinkle the yeast over it. After about 10 minutes, foam should form. Mix in the beaten egg and salt, add the flour gradually, and fold in the oil. Knead for 3–5 minutes to a soft, tacky dough. Cover and leave for about an hour, until the dough has more than doubled. The source cautions that flour absorption varies; keep the dough soft rather than adding flour until it feels dry.

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Shape, bake and finish

Divide the risen dough into twelve pieces of about 50 g and shape them into balls. Set them in a lightly oiled deep baking dish with roughly 2.5 cm between each roll. Cover and proof for about 20 minutes as the oven heats to 218°C (425°F). Bake on the centre rack for 20–25 minutes, until the tops are golden brown. While the rolls bake, mix 3 tablespoons olive oil with 3 finely chopped or pressed garlic cloves and 2–3 tablespoons chopped dill; add a few pinches of salt if desired. Brush this mixture over the rolls as soon as they come out of the oven, and serve them hot.

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Handle garlic oil safely

Fresh garlic mixed with oil can support Clostridium botulinum if it is stored improperly. USDA FSIS advises making the mixture fresh; refrigerate any leftover topping promptly and use it within three days, freeze it, or discard it. The recipe here uses the topping immediately and tells cooks to discard unused mixture. Refrigerate remaining garlic-topped rolls promptly instead of keeping them at room temperature. CDC also advises against tasting raw dough and recommends cleaning hands and equipment after handling flour or egg.

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History

Recipe sources describe pampushky as Ukrainian garlic rolls traditionally served with borshch. Their accounts document present-day food practice and do not establish a first date or precise birthplace.

Ingredients

Yield 12 rolls · Scaling: source batch only

Bread flouradd gradually; the source's full measured batch uses this amount
450 g
Milkwarm to 38–43°C (100–110°F)
250 mL
Active dry yeastabout 2¼ tsp; check packet size
1 packet
Sugardough
15 mL1 tbsp as recorded
Eggbeaten; mix into dough
1
Saltdough
4.9 mL1 tsp as recorded
Olive oildough
30 mL2 tbsp as recorded
Olive oilgarlic-herb topping
44 mL3 tbsp as recorded
Garlicfresh; finely chopped or pressed for topping
3 cloves
Fresh dillchopped for topping
30 mL2 tbsp as recorded
source allows 2–3 tbsp
Salt (optional)garlic-herb topping
a few pinches, optional
Olive oil (optional)for greasing hands and baking dish
as needed

Method

Risks and precautions · Standard risk
raw flour and egg in dough

Uncooked flour and egg can carry germs; do not taste the dough and bake the rolls before eating.

Hazard source
fresh garlic stored in oil

Fresh garlic-in-oil mixtures can support Clostridium botulinum growth if they are stored improperly.

Hazard source

Bake the rolls before eating; wash hands and utensils after handling raw flour, egg or dough.

Control source

Make garlic oil fresh and use it immediately. Refrigerate any leftover mixture promptly for use within three days, freeze it, or discard it. Do not keep fresh garlic oil at room temperature.

Control source

Brush the rolls with the fresh garlic oil immediately after baking. Discard unused topping; refrigerate remaining topped rolls promptly.

  1. Warm the milk to 38–43°C (100–110°F). Stir in the sugar, sprinkle the yeast over it and leave for about 10 minutes, until foamy.
  2. Beat the egg and stir it into the yeast mixture with the salt. Add the flour gradually, mixing until a soft, sticky dough forms. Fold in 2 tablespoons olive oil.
  3. Turn the dough onto a lightly floured surface and knead for about 3–5 minutes. It should remain tacky but hold together; avoid adding extra flour unless the dough is too wet to shape. Put it in a lightly oiled bowl, cover and let rise in a warm place for about 1 hour, until more than doubled.
  4. Oil your hands, turn the dough out and knead briefly. Divide it into 12 pieces of about 50 g and shape each into a smooth ball. Arrange them in a lightly oiled deep baking dish, leaving about 2.5 cm between rolls. Cover and proof for 20 minutes while heating the oven to 218°C (425°F).
  5. Bake on the centre rack for 20–25 minutes, until the tops are golden brown.
  6. While the rolls bake, finely chop or press the garlic and mix it with 3 tablespoons olive oil, chopped dill and a few pinches of salt if wanted. Make this garlic-oil mixture fresh for immediate use.
  7. Brush the fresh garlic-herb oil over the rolls as soon as they leave the oven. Serve hot. Discard any unused garlic-oil mixture; refrigerate remaining topped rolls promptly rather than storing them at room temperature.

Conditions

Yield12 rolls
Active time35 min
Fermentation1.33 h
Temperature controlMulti-stage

Places

Ukraine

Traditional preparation · Country evidence

The sources identify Ukrainian garlic-topped baked rolls and their association with borshch; no precise birthplace is claimed.

See Ukraineon the mapLocation source 1 → · Location source 2 →

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Sources