If you are craving a bread experience that’s bursting with flavor and warmly comforting, then you absolutely must try this Garlic Pampushki: Soft Ukrainian-Style Garlic Bread Rolls with Bacon Recipe. These fluffy, pillowy rolls soak up the rich aroma of garlic and the irresistible savoriness of crispy bacon, delivering an explosion of taste with every bite. They are a true celebration of traditional Ukrainian baking, elevated with a few modern touches. Whether you’re serving them at a family dinner or sharing with friends, these pampushki are sure to become a beloved staple that feels like a delicious, cozy hug from the inside out.
Ingredients You’ll Need
The magic of these garlic pampushki lies in the simple, wholesome ingredients that come together to create a delightfully soft texture and a savory garlic-bacon flavor. Each choice in this list plays a crucial role, whether it’s the perfect blend of flours for an airy crumb or the crispy bacon that adds the ultimate savory crunch.
- Warm water (2 1/4 cups): This activates the yeast and helps create a tender dough.
- Salt (1/2 Tbsp + 1 tsp): Enhances the overall flavor and season the garlic paste.
- Sugar (1 1/2 Tbsp): Feeds the yeast to help the dough rise beautifully while balancing the savory notes.
- Active dry yeast (2 tsp): The essential leavening agent for soft, fluffy rolls.
- Whole wheat flour (3/4 cup): Adds a hearty texture and a nutty flavor that complements the garlic.
- Rye flour (3/4 cup): Adds earthiness and depth; whole wheat can substitute if rye isn’t available.
- Better for bread flour (3 1/4 cups total): Provides strength to the dough for an ideal chewy structure.
- Canola oil (2 Tbsp + more for greasing): Keeps the dough moist and the rolls tender.
- Garlic cloves (4): Creates the bold, vibrant garlic punch that pampushki are famous for.
- Water for garlic mix (2 Tbsp): Helps create a smooth garlic sauce to coat the rolls.
- Bacon strips (6-8): Adds a smoky, crispy contrast that takes these rolls to the next level.
- Olive oil (4 Tbsp): Ties everything together with richness and a silky finish.
How to Make Garlic Pampushki: Soft Ukrainian-Style Garlic Bread Rolls with Bacon Recipe
Step 1: Activate the Yeast Mixture
Start by combining warm water (about 100ËšF), sugar, and salt in a large bowl, stirring until dissolved. This creates the perfect environment for your yeast to come to life. Adding yeast to this mixture kickstarts the fermentation process that gives these rolls their airy, soft texture.
Step 2: Mix the Flours and Yeast
Sift together whole wheat, rye, and bread flour with the yeast and add it to the salted water mixture. Incorporate everything well and let this batter rest, uncovered, at room temperature for 2 hours. Stir occasionally to allow the wild bubbles of fermentation to develop. This stage is where the dough builds character and flavor.
Step 3: Add Remaining Flour to Form Dough
Attach a dough hook to your mixer and gradually add the remaining flour, about half a cup at a time. This slow addition helps the flour fully absorb moisture, resulting in a smooth and elastic dough. This can take about 20 minutes but trust me, the patience pays off with a beautifully developed dough.
Step 4: Incorporate Oil and Finish Kneading
Once flour incorporation is complete, add canola oil and continue mixing for another 20 minutes until the dough is no longer sticky and cleanly pulls away from the sides. The oil adds tenderness and richness, making the final rolls irresistibly soft. If it remains sticky near the end, sprinkle in a little extra flour.
Step 5: Prepare for Shaping
Lightly grease your hands, countertop, and bread pans with canola oil. Transfer the dough onto the counter, which is now ready for dividing and shaping. The oil prevents sticking and helps the dough handle easily.
Step 6: Shape the Rolls and Second Rise
Divide the dough repeatedly by pinching the center sections until you have 30 small dough balls. Arrange them about half an inch apart on the greased pans. Let these rise in a warm space until they’ve nearly tripled in volume, about 1.5 hours, to get that luscious fluff before baking.
Step 7: Bake the Rolls
Pop the pans into a 360ËšF oven and bake for 30 minutes or until golden brown. The aroma will fill your kitchen with a promise of a delicious reward. Perfectly baked, these pampushki have crisp exteriors and meltingly soft insides.
Step 8: Prepare the Garlic and Bacon Coating
While rolls bake, press your garlic cloves and mix with salt and water to form a pungent paste. Simultaneously, crisp up chopped bacon in a dry skillet until wonderfully golden. Stir bacon and garlic paste with olive oil, then toss the warm rolls gently in this mixture. This final step coats each roll with a glossy, flavorful hug of garlic and bacon that makes it completely irresistible.
How to Serve Garlic Pampushki: Soft Ukrainian-Style Garlic Bread Rolls with Bacon Recipe
Garnishes
Fresh herbs like finely chopped dill, parsley, or chives work beautifully to add a burst of color and mild freshness on top of these garlic pampushki. A light sprinkle of smoked paprika or cracked black pepper can also enhance the savory aroma and add a subtle smoky complexity.
Side Dishes
These rolls pair wonderfully with hearty soups such as borscht or a creamy mushroom soup, soaking up every drop of flavor. They are also fantastic alongside simple salads or roasted vegetables, especially when you want your meal to have that wholesome homemade touch.
Creative Ways to Present
Try stacking these pampushki into a rustic bread basket for a family-style table, or slice them halfway to make mini sandwiches filled with creamy cheese or sautéed greens. They also make wonderful bases for finger food platters, especially drizzled with a bit of sour cream or yogurt dip.
Make Ahead and Storage
Storing Leftovers
Wrap leftover rolls tightly in plastic wrap or an airtight container and store at room temperature for up to two days. This keeps their soft interior intact. For longer enjoyment, refrigeration is possible but may dry the rolls out if not well wrapped.
Freezing
Place cooled pampushki in a freezer-safe bag, separating layers with parchment paper to prevent sticking, and freeze for up to three months. When you’re ready to enjoy, simply thaw at room temperature or warm in the oven for that freshly baked feel.
Reheating
To bring back that fresh-baked softness, heat rolls in a preheated oven at 350ËšF for 5-7 minutes. If you prefer, microwaving for 20-30 seconds wrapped in a damp paper towel also works but may yield slightly less crisp crust.
FAQs
Can I make these rolls without rye flour?
Absolutely! If rye flour isn’t available, you can substitute it with whole wheat flour. It will slightly alter the flavor profile but maintain the robust texture and wholesome quality of the rolls.
Is it necessary to use different types of flour?
Using a variety of flours like whole wheat, rye, and bread flour adds complexity to both flavor and texture, giving these pampushki their character. However, you can simplify by using all bread flour in a pinch, just expect a slightly lighter taste.
How can I tell when the dough has risen enough?
The first rise should almost double in size, and the second rise should look airy and about two to two and a half times the original dough volume. If you gently press a finger in and the dough springs back slowly, you’ve nailed it!
Can this recipe be made by hand without a mixer?
Definitely! Kneading by hand takes a bit more elbow grease, roughly 15-20 minutes longer, but the process is the same. The key is achieving a smooth, elastic dough that no longer sticks significantly to your hands.
What’s the best way to keep the garlic flavor balanced?
Fresh pressed garlic mixed with water and salt creates a strong but smooth paste that evenly coats the rolls. Tossing the rolls while warm helps the flavor absorb perfectly without overpowering, giving just the right punch.
Final Thoughts
There is something deeply satisfying about making and sharing this Garlic Pampushki: Soft Ukrainian-Style Garlic Bread Rolls with Bacon Recipe. The combination of soft, pillowy bread soaked in savory garlic and crispy bacon makes them utterly unforgettable. Whether you’re new to bread-making or a seasoned pro, these pampushki will bring a slice of Ukrainian tradition to your table and a smile to everyone’s face. Give them a try—you won’t regret it!
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Garlic Pampushki: Soft Ukrainian-Style Garlic Bread Rolls with Bacon Recipe
- Prep Time: 300 minutes
- Cook Time: 30 minutes
- Total Time: 330 minutes
- Yield: 15 servings (2 rolls per serving)
- Category: Bread
- Method: Baking
- Cuisine: Ukrainian
Description
Garlic Pampushki are traditional Ukrainian garlic bread rolls, perfect as a savory treat or accompaniment to soups and stews. These soft, fluffy rolls have a crisp exterior and a flavorful garlic-bacon oil coating, making them irresistibly aromatic and delectable. Made with a mixture of whole wheat, rye, and bread flours, they offer a rich texture and wholesome taste.
Ingredients
Dough Ingredients
- 2 1/4 cups luke warm water (about 100ËšF)
- 1/2 Tbsp salt
- 1 1/2 Tbsp sugar
- 2 tsp active dry yeast
- 3/4 cup whole wheat flour
- 3/4 cup rye flour (or substitute with whole wheat flour)
- 3/4 cup better for bread flour
- 2 1/2 cups better for bread flour (additional)
- 2 Tbsp canola oil, plus more for greasing
Garlic Mixture and Topping
- 4 garlic cloves
- 2 Tbsp water
- 1 tsp salt
- 6–8 strips of bacon
- 4 Tbsp olive oil
Instructions
- Prepare the yeast mixture: In a large stand mixer bowl, combine 2 1/4 cups warm water (around 100ËšF), 1 1/2 Tbsp sugar, and 1/2 Tbsp salt. Stir until salt and sugar dissolve.
- Mix initial flours: Sift together 3/4 cup whole wheat flour, 3/4 cup rye flour, 3/4 cup bread flour, and 2 tsp yeast into the salted water. Add any leftover flour from the sifter to the batter. Whisk everything until well blended. Allow the mixture to rise uncovered in a warm place for 2 hours, stirring about once every hour until bubbly.
- Add remaining flour: Attach the dough hook to your mixer. Gradually add 1/2 cup all-purpose flour until incorporated, scraping the bowl as needed. Then add the remaining 2 cups of bread flour, a heaping tablespoon at a time, letting the dough absorb each addition. This process takes approximately 20 minutes.
- Incorporate oil and continue mixing: Add 2 Tbsp canola oil to the dough and mix for another 20 minutes until the dough no longer sticks to the bowl. If too sticky after 20 minutes, add another heaping tablespoon of bread flour. Then let the dough rise uncovered in the bowl until it doubles in volume, about 45 minutes.
- Prepare baking pans and portion dough: Lightly grease the bread pans, counter, and your hands with canola oil. Transfer the dough onto the counter. Pinch and divide the dough repeatedly until you have 30 equal rolls. Place the dough balls about 1/2 inch apart on the greased pans.
- Final proof: Let the rolls rise at room temperature or in a warm place (~100ËšF) until they have expanded 2 1/2 times their original volume, approximately 1 1/2 hours.
- Bake the rolls: Preheat your oven to 360ËšF (182ËšC). Bake the rolls for 30 minutes or until golden brown on top.
- Prepare garlic and bacon topping: While rolls bake, press 4 garlic cloves into a small bowl and mix with 1 tsp salt and 2 Tbsp water. Chop bacon into small strips and sauté in a dry skillet until golden brown.
- Finish and serve: Combine the cooked bacon and garlic mixture in a large bowl. Stir in 4 Tbsp olive oil. Toss the warm rolls gently in this mixture until shiny and coated. Leave rolls uncovered in the bowl to cool. Enjoy the crispy outside and soft inside. These rolls are perfect fresh or used the next day for sandwiches.
Notes
- Use a warm environment for proofing to help the dough rise faster, ideally about 100ËšF.
- You can substitute rye flour with whole wheat flour if rye is unavailable.
- If dough feels too sticky during mixing, add flour cautiously in small amounts.
- Make sure not to overcrowd the rolls on the baking pan to ensure even baking and proper rise.
- The garlic and bacon oil coating should be applied while the rolls are hot for optimal flavor absorption.
- Store leftovers in an airtight container; rolls can be reheated or used for sandwiches the following day.
