Pampushky (Ukrainian Garlic Bread)

Pampushky (Ukrainian Garlic Bread)

Course Side Dish
Cuisine Ukrainian
Keyword bread, garlic, Pampushky, Ukraine, Ukrainian
Servings 8 Rolls


  • 2 1/4 teaspoons (7 g) active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup (225 ml) warm water 105-115˚F
  • 2 1/2 cups (390 g) white bread flour plus more for dusting, divided
  • 1 1/2 teaspoons (8 g) fine sea salt


  • 3 tablespoons sunflower oil plus more for greasing the pan
  • 4 cloves garlic minced
  • 2 tablespoons finely chopped fresh parsley
  • Pinch salt
  • 1 egg beaten


  • 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 of the bread flour, cover with plastic, and allow to rest in the refrigerator overnight.
  • Mix in the remaining 1 1/4 cups flour and the salt. On a floured work surface, knead the dough until smooth and elastic.
  • Grease a round 9 inch 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.