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Pampushky (Ukrainian Garlic Bread)

7 October, 2018 by Tara 14 Comments

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A recipe for Pampushky (Ukrainian Garlic Bread)! These soft yeast rolls are baked until golden and brushed with garlic oil while still hot.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Eight Pampushky (Ukrainian Garlic Bread) in a pie dish and covered with garlic and parsley.

Baking Bloggers

After a few months break while adjusting to our cross-country move, I am finally participating in #BakingBloggers again! 

Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project.

For October, we are baking with garlic and I am joining in with a recipe for Pampushky (Ukrainian Garlic Bread)!

Pampushky (Ukrainian Garlic Bread)

I first came across Pampushky while reviewing Mamushka last year (I shared Olia’s recipe for Uzvar, a Ukrainian Winter Punch) and have made them a few times since.

These soft yeast-based rolls are generally topped with garlic oil, but there may be variations such as poppy seeds and Natasha’s Kitchen even includes bacon.

The rolls do require proofing overnight, but aren’t overly difficult to assemble. The base is created with a sponge from the activated yeast and half of the flour. After refrigerating overnight, the remaining flour is mixed in and kneaded to make a smooth and elastic dough.

The dough is then divided into 8 equal pieces, formed into balls, and arranged in the prepared baking dish.

At this point, the dough will rise again, about 30 minutes to an hour, until doubled in size and touching. They are baked until golden and the tops are brushed with a garlic oil and finely chopped parsley.

The Pampushky are best warm from the oven served alongside Borshch, a Ukrainian beet broth.

Looking for more ways to use garlic?

Try my:

  • Macaroon Bil Toum (Lebanese Garlic Noodles)
  • Longganisang Hubad (Filipino Garlic Sausage Patties)
  • Garlic Butter Sauce for Pasta
Placing the unbaked Pampushky (Ukrainian Garlic Bread) rolls in the tan pie dish.

Check out what everyone else made:

  • Baked Garlic Sweet Potatoes by Jolene’s Recipe Journal
  • Baked Roasted Garlic Burgers by Our Good Life
  • Crispy Garlic Baked Potato Wedges by Cook with Renu
  • Garlic Breadstick Snakes by Palatable Pastime
  • Garlic Puffs by A Day in the Life on the Farm
  • These Garlic Twists by Sid’s Sea Palm Cooking
  • Kale and Garlic Ciabatta by Karen’s Kitchen Stories
  • Lemon Garlic Milk Sauce Chicken by Food Lust People Love
  • Pampushky (Ukrainian Garlic Bread) by Tara’s Multicultural Table
  • Twisted Garlic Cheese Bread by Sneha’s Recipe
Aerial view of Pampushky (Ukrainian Garlic Bread) in a pie dish next to garlic cloves and garlic sauce.

Pampushky (Ukrainian Garlic Bread) Recipe

Adapted from Mamushka

Pampushky (Ukrainian Garlic Bread)
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Pampushky (Ukrainian Garlic Bread)

A recipe for Pampushky (Ukrainian Garlic Bread)! These soft yeast rolls are baked until golden and brushed with garlic oil while still hot.
Course Side Dish
Cuisine Ukrainian
Keyword bread, garlic, Ukraine, Ukrainian
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Resting Time: 9 hours hours 30 minutes minutes
Total Time 10 hours hours 10 minutes minutes
Servings 8 Rolls

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup (225 milliliters) lukewarm water 105-115˚F (40-46˚C)
  • 2 1/2 cups (325 grams) white bread flour plus more for dusting, divided
  • 1 1/2 teaspoons (8 grams) fine sea salt

Topping:

  • 3 tablespoons (45 milliliters) sunflower oil plus more for greasing the pan
  • 4 cloves garlic peeled and minced
  • 2 tablespoons finely chopped fresh parsley
  • Pinch salt
  • 1 large egg beaten

Instructions

  • In the bowl of a stand mixer or a large bowl, sprinkle the yeast over the warm water along with the sugar. Stir to combine and allow to rest until frothy, 5-10 minutes. 
  • Mix in 1 1/4 cups (163 grams) of the bread flour, cover with plastic, and allow to rest in the refrigerator overnight.
  • Mix in the remaining 1 1/4 cups (163 grams) flour and the salt. On a floured work surface, knead the dough until smooth and elastic.
  • Grease a round 9 inch (23 centimeter) ovenproof dish with oil.
  • Divide the dough into 8 equal pieces. Form each piece into a ball and arrange in the oiled dish.
  • Cover and allow to rest at room temperature until doubled and the rolls are touching.
  • Preheat oven to 425˚F (220˚C).
  • In a small bowl, combine the 3 tablespoons oil, garlic, parsley, and salt. Set aside.
  • Once the pampushky have risen, brush with the beaten egg and bake until golden, 20-25 minutes.
  • Immediately brush with the garlic oil and serve warm.
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Filed Under: Bread, European

Previous Post: « Gyeran Mari (Korean Rolled Omelette)
Next Post: Carbonara di Salmone Affumicato (Smoked Salmon Carbonara) and Gennaro’s Fast Cook Italian »

Reader Interactions

Comments

  1. Wendy Klik

    8 October, 2018 at 5:59 am

    These look amazing. I’m so glad your back joining us Tara….I always love your recipes.

    Reply
    • Tara

      8 October, 2018 at 8:57 am

      Thanks so much!

      Reply
  2. Stacy

    8 October, 2018 at 6:34 am

    What beautiful golden orbs, Tara! I love the way they shine from the garlic oil you’ve brushed on.

    Reply
    • Tara

      8 October, 2018 at 8:58 am

      Thanks! I especially love the crackling sound while brushing the oil on. Makes such a lovely crispy crust.

      Reply
  3. Karen

    8 October, 2018 at 12:43 pm

    These rolls are gorgeous with the garlic and parsley. Interesting concept of only using some of the flour for the first rise. I’ll definitely have to try this!

    Reply
  4. Sue Lau

    9 October, 2018 at 9:21 am

    This pan of rolls would be perfect for a small holiday gathering!

    Reply
  5. Simply Inspired Meals

    9 October, 2018 at 5:07 pm

    These look delicious and it’s fun to learn about foods from other countries.

    Reply
  6. Renu

    13 October, 2018 at 10:52 am

    Loved this, such a beautiful colour crust it is

    Reply
  7. Lauren

    1 November, 2018 at 2:10 pm

    Those look and sound amazing! I might have to make a place for those rolls on my Thanksgiving menu this year.

    Reply
  8. sonia

    4 November, 2021 at 2:22 am

    I love making bread at home.
    I will be making this recipe over the weekend

    Reply
  9. Ann

    6 March, 2022 at 5:56 am

    So I want to serve these in the evening fresh. Can I leave the bowl in the oven for the first rise until noon the next day? These look delicious!

    Reply
    • Tara

      6 March, 2022 at 8:49 pm

      Hi Ann! Unfortunately, they cannot be left at room temperature for that long or the dough will overproof.

      Reply
  10. Hope

    26 July, 2022 at 9:55 am

    How long should the dough rest at room temp before baking?

    Reply
    • Tara

      26 July, 2022 at 10:20 am

      Hi Hope! It will depend on your kitchen temperature and climate. They should rest until the rolls are doubled and touching. Usually about 30 minutes to 1 hour.

      Reply

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