Ukrainian Garlic and Dill Pampushky
Pampushky are light, pillowy Ukrainian yeasted rolls infused with a post-bake garlic and dill oil topping, traditionally served as an essential companion to borsch.
Pampushky are light, pillowy Ukrainian yeasted rolls infused with a post-bake garlic and dill oil topping, traditionally served as an essential companion to borsch.
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In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and oil. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.
Arrange the dough balls in a greased round baking pan or cast iron skillet, placing them close together.
Cover and let rise for another 30-40 minutes until puffy.
Preheat the oven to 375°F (190°C).
Brush the tops of the rolls with beaten egg.
Bake for 20-25 minutes until golden brown on top.
While the rolls bake, mix together the minced garlic, chopped dill, and oil in a small bowl.
As soon as the pampushky come out of the oven, generously brush the tops with the garlic-dill oil.
Serve warm alongside borsch or other Ukrainian dishes.
Store cooled pampushky in an airtight container at room temperature up to 2 days; reheat wrapped in foil at 300°F for 10 minutes.
Yes. Prepare through the second rise, cover, and refrigerate up to 12 hours. Bring to room temperature before baking, or add 5–10 minutes to bake time.
Pampushky are typically softer and fluffier due to their enriched dough, and they're defined by their garlic-dill oil finish rather than plain butter.
Yes. Use 1/2 oz (14g) fresh yeast crumbled into warm water; proof and proceed as directed.
Likely causes: water too hot (kill yeast), insufficient rise time, or over-kneading. Ensure water is 110–115°F and allow full rise until puffy.
Yes. Cool completely, wrap individually, and freeze up to 3 months. Thaw and warm in a 300°F oven for 10 minutes before serving.
