Pampushky (Ukrainian Style Garlic Rolls)
Light and fluffy bread rolls topped with fresh garlic and herbs, best served with a hot bowl of Borsch but go great with any meal. Baked until golden brown, then topped right away with the garlic oil for maximum flavor.
Notes: The milk can be substituted with water but slightly alters the flavor and texture.
The garlic and herb oil is an optional finish but is highly recommended!!
Pampushky:
active dry yeast, 2 1/4 tsp
warm whole milk, 1 cup
sugar, 1 Tbsp
all purpose flour, 3 cups (360 grams)
salt, 2 tsp
olive oil or butter, 3 Tbsp plus more for forming
Egg Wash:
milk, 2 Tbsp
water, 1 Tbsp
egg yolk
Garlic Herb Oil:
garlic, 3-4 large cloves
fresh dill and/or parsley, hefty handful
EVOO or butter, 4 Tbsp
salt, 2 tsp
Method:
Add the yeast, warm milk, and sugar to a mixing bowl. Stir and set aside for 5-10 minutes. The mixture should form bubbles to confirm the yeast is active.
To the bowl add flour, salt, and oil. Stir until it starts to clump up, move to a clean countertop, then knead for 8-10 minutes. If the dough is too sticky, dust with a bit more flour. After kneading the dough should be soft, smooth, and slightly tacky. Move to a greased bowl and let rise in a warm area until it’s doubled in size, about 1.5 hours.
Prepare a baking dish, large enough to allow the rolls to expand, and grease the dish with some olive oil to prevent sticking. Move dough to a clean countertop. Coat hands and dough in a bit of oil to prevent sticking, then divide into 12 pieces. Roll into balls and smooth out any cracks, then arrange in the baking dish. There should be about an inch between the rolls. Cover and let proof another 30 minutes to an hour (they should look plump and jiggly).
Preheat oven to 400°. Prepare the egg wash in a small bowl, add all the ingredients then mix well. Brush the rolls gently, then bake in the preheated oven for about 20-30 minutes (until golden brown).
In the meantime, prepare the garlic herb oil. In a small bowl combine the minced garlic, fresh chopped herbs, salt, and olive oil. As soon as the pampushky are ready, remove them from the oven and top with the oil. Let cool a bit before serving.
