Garlic Pampushky (Ukrainian Garlic Bread Rolls)

Stunningly delicious bread rolls with garlic sauce!

Recipe author

Servings:

Water (160 ml of it for the sponge)

240

Sugar

Yeast (fresh)

Wheat flour

400

Vegetable oil

Salt

Water

100

Vegetable oil

Salt

Garlic (1 medium head)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 11 % 5 g

Carbohydrates 77 % 36 g

210 kcal

GI: 0 / 0 / 100

Cooking method

This recipe comes from Ukrainian cuisine. Garlic pampushky are made from a lean yeast dough. To make it, dissolve the yeast in warm water and add the salt, sugar, and 100 g of flour. Cover the sponge and leave it in a warm place to rise. Once it has risen, pour in the oil and add the rest of the flour in parts (not all at once), knead the dough well, and set it in a warm place to rise again. Shape the dough into balls, about 30 g each. Place the rolls on a baking sheet or in a pan and let them rise for 20 minutes. Bake them for 7–8 minutes. For the sauce, mash the chopped garlic with salt and gradually work in cold boiled water and vegetable oil. Keep the proportions in mind, but you don't have to pour all the sauce over the pampushky — I make this much, which may be too much for you, so drizzle it on a spoonful at a time and see how you like it. Brush the warm rolls with the sauce and serve hot. Garlic pampushky pair perfectly with Ukrainian borscht.
Be prepared for the flour to need adjusting — you may need a little more or a little less than the recipe states. Go by how the dough should feel (firm, soft, loose, etc.). Flour of even the same type can behave quite differently.
Keep in mind that every oven is different, so temperature and baking time may vary from what's given here.