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Pampushky — fluffy Ukrainian rolls with garlic and dill
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Source: https://recipheon.com/en/recipes/snacks/pampushky-fluffy-ukrainian-rolls-with-garlic-and-dill
About this recipe
Pampushky are fluffy Ukrainian yeast rolls dressed after baking with garlic oil and fresh dill. This home version uses a simple water-based dough with a little sunflower oil. Two rises create a soft, light center, while baking the rolls close together protects their tender sides from drying out. Garlic and dill are added to the finished hot rolls so they keep their fresh aroma. The recipe makes twelve rolls, or six servings of two. Allow about 3 hours and 20 minutes including both rises and a short rest; the dough may need longer in a cool kitchen.
Ingredients
Dough
400 g white all-purpose flour, Polish type 500
250 ml lukewarm water
7 g instant yeast
15 g white sugar
7 g fine salt
20 g sunflower oil
Garlic and dill
12 g raw garlic, weighed after peeling
8 g fresh dill with tender stems, weighed after removing tough stalks
30 g sunflower oil
25 ml boiled and cooled water
2 g fine salt
Steps
Mix the flour, instant yeast, sugar and 7 g salt in a bowl. Pour in 250 ml lukewarm water and 20 g oil. Knead in the bowl or on the counter for 8–10 minutes, until smooth, elastic and slightly sticky. By the end it should form a soft ball and pull away from the sides of the bowl.
Shape into a ball, place in a bowl and cover. Leave in a warm place for about 60–90 minutes, until doubled in volume. Judge by its growth: rising may take longer in a cool kitchen.
Line a pan about 28 × 20 cm and at least 5 cm high with parchment paper. Gently deflate the dough and divide into twelve equal pieces of about 58 g. Round each piece by tucking the edges underneath so the top is smooth and taut. Arrange seam-side down in four rows of three, leaving small gaps.
AI-generated Cover the pan with a kitchen towel and leave for about 30–45 minutes, until the rolls are visibly puffy and almost touching. Meanwhile, heat the oven to 190°C using conventional top-and-bottom heat. Put well-risen, soft and puffy rolls into the oven.
Put the pan on the middle rack and bake for about 25–30 minutes, until the rolls are golden and the dough between them is baked through. If the tops brown too quickly, cover loosely with foil and finish baking. Make the garlic dressing while the rolls bake.
Finely chop all the peeled garlic. Wash the dill, dry thoroughly and finely chop with its tender stems. Combine the garlic, all the dill, 30 g oil, 25 ml boiled and cooled water and the remaining 2 g salt. Mix thoroughly.
Immediately after taking the rolls out of the oven, spread all the garlic-dill dressing over the hot rolls. Scrape out the bowl and work the dressing into the gaps between the rolls as well. Cover with a clean kitchen towel for 10 minutes to soften the crust. Serve warm, pulling them apart; one serving is two rolls.
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