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
Scale
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.
