Bake your own delicious, golden garlic pampushki. These garlic pampushki are crisp on the outside and so so soft on the inside. You'll love them!

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We LOVE bread. There were two things we asked our wedding caterer to stock up on; potatoes and BREAD! What kind of Ukrainian wedding runs out of bread? After all, Ukraine is known as the breadbasket of Europe.

Guess who was born in Ukraine? Meeee!! Ignore me, please. I think it’s these garlic pampushki (pahm-poosh-kee) going to my head. Thanks for sharing in the excitement with me. I would pass you a pampushka if you were right here in front of me (extra garlicky).

Before we serve up the bread recipe, I want to spend a little time with a lesson on bread and why it’s good for you. Bread has taken too much flak over the years especially with all the newfangled diets out there. I want you to see beyond the “carbs”.

Lesson 1: Which grains should I eat? Choose whole grains when possible and buy organic if you can. This includes whole wheat bread, whole grain bread, quinoa, brown rice, buckwheat. Which ones should I avoid? I was going to say white bread, but I don’t think I could ever say no to Costco’s artisan bread, so lets just call it moderation. According to the USDA, try to make at least half of your grains whole grains.

Lesson 2: Grains are Good and tasty: Food pyramid anyone? According the the USDA , grains should make up 1/4 of your diet because they are good for you. The important thing is to choose  the right grains (see point #3). Whole grains have many of the essential nutrients our bodies need including vitamins, minerals, fiber and antioxidants. Don’t worry, we won’t have the fiber discussion again (but know that I am always happy to talk about the importance of fiber for digestion and “regulation” (I’m doing it again; It’s the Nurse in me!).

Lesson 3: Your brain needs grains: What? Your brain needs carbohydrates?? Did you know carbs turn into glucose to give your brain energy? So, choosing a low/no carb diet can starve your brain of the energy it needs. Not to mention grains have B vitamins that are important for your brain to function at its best and stay healthy over time. Check out this site: GrainsForYourBrain.org. It features videos from Dr’s, Professors and Researchers. Oh and I spotted some great recipes posted there by chefs and moms.

Lesson 4: Eat grains smartly: In the end, eat your grains responsibly and share all this good info with the people you love 🙂

Onto the Recipe…

Ingredients for Garlic Pampushki:

2 1/4 cups luke warm water
1/2 Tbsp salt
1 1/2 Tbsp sugar 
2 tsp active dry yeast (Red Star brand)
3/4 cup whole wheat flour *measured correctly
3/4 cup rye flour (if you don’t have rye, sub with whole wheat flour) *measured correctly
3/4 cup better for bread flour
plus 2 1/2 cups better for bread flour
2 Tbsp canola oil plus more to grease the counter and pan

*Watch our easy video tutorial on how to measure correctly

Ingredients for the topping:

4 cloves of garlic, pressed
1 tsp salt
2 Tbsp water
6-8 oz bacon into small strips
4 Tbsp olive oil

Garlic PampushkiGarlic Pampushki-11

How To Make Garlic Pampushki (Dinner Rolls):

1. In a large kitchen aid mixer bowl, combine 2 1/4 cups warm water (about 100˚F), 1 1/2 Tbsp sugar and 1/2 Tbsp salt; stir to dissolve.

Rye and Whole Wheat Bread Recipe-1

2. Sift the 3/4 cup wheat flour, 3/4 cup rye flour and 3/4 cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter (it’s the good stuff!); toss it into the batter. Whisk together until well blended. Let it rise in a warm room uncovered for 2 hours, stirring the batter about once every hour. It will be bubbly.

Rye and Whole Wheat Bread Recipe-2

3. Using the dough hook attachment add 1/2 cup all-purpose flour until well blended, scraping down the bowl if needed. Blend in the rest of your flour (2 cups) a heaping Tbsp at a time, letting the dough dissolve the flour in between each spoon (this takes about 20 min).

Rye and Whole Wheat Bread Recipe-3

4. Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes or until dough is no longer sticking to your bowl. Note: after you add the oil it will look like it’s coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes.

Just let it do it’s thing and everything will work out ;). If it’s still really sticking to the bowl around the 20 min mark, add another heaping Tbsp of better for bread flour. Remove dough hook and Let it rise in the bowl, uncovered, until double in volume (45 min)

Rye and Whole Wheat Bread Recipe-4

5. Grease your bread pans, counter and fingers a little with the canola oil and transfer the dough onto the oiled counter. Pinch the dough in the center to form two sections with your hands. Divide each section again and again, and again until you have a total of 30 rolls. Grease your rimmed baking dishes lightly with oil.

Place dough balls onto each pan about 1/2″ apart into each prepared pan and let it rise on the counter or outside if it’s warm until  2 1/2 times in volume (about 1 1/2 hours – note: it rises faster if its in a warm place ~100˚F). Bake at 360˚F for 30 minutes or until rolls are golden.

Garlic Pampushki-1-1

Garlic Pampushki-2

6. While the rolls are baking, make your garlic mix: press 4 cloves of garlic into a small bowl and mix with 1 tsp salt and 2 Tbsp water. Chop your bacon into small strips, then saute on a dry skillet until golden brown.

Transfer bacon and the garlic mixture into a large silver bowl, stir in 4 Tbsp olive oil and toss the rolls with the garlic and bacon until your rolls are shiny. Leave the rolls in the bowl and keep it uncovered until the rolls are cooled down. These are crisp on the outside and so so soft on the inside. You’ll love them! The next day, try making sandwiches out of them.

Garlic Pampushki-3

Bake your own delicious, golden garlic pampushki. These garlic pampushki are crisp on the outside and so so soft on the inside. You'll love them!

Bake your own delicious, golden garlic pampushki. These garlic pampushki are crisp on the outside and so so soft on the inside. You'll love them! 

How do you get your family to eat more healthy grains?

Natasha's Kitchen Cookbook

Garlic Pampushki, Bread is Good for You

4.77 from 21 votes
Author: Natasha of NatashasKitchen.com
This recipe makes 30 rolls.
Prep Time: 5 hours
Cook Time: 30 minutes
Total Time: 5 hours 30 minutes

Ingredients 

Servings: 15
  • 2 1/4 cups luke warm water
  • 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, if you don't have rye, sub with whole wheat flour
  • 3/4 cup better for bread flour
  • plus 2 1/2 cups better for bread flour
  • 2 Tbsp canola oil plus more to grease the counter and pan

For the Garlic topping:

  • 4 garlic cloves
  • 2 Tbsp water
  • 1 tsp salt
  • 6-8 strips of bacon
  • 4 Tbsp olive oil

Instructions

  • In a large kitchen aid mixer bowl, combine 2 1/4 cups warm water (about 100˚F), 1 1/2 Tbsp sugar and 1/2 Tbsp salt; stir to dissolve.
  • Sift the 3/4 cup wheat flour, 3/4 cup rye flour and 3/4 cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter (it's the good stuff!); toss it into the batter. Whisk together until well blended. Let it rise in a warm room uncovered for 2 hours, stirring the batter about once every hour. It will be bubbly.
  • Using the dough hook attachment add 1/2 cup all-purpose flour until well blended, scraping down the bowl if needed. Blend in the rest of your flour (2 cups) a heaping Tbsp at a time, letting the dough dissolve the flour in between each spoon (this takes about 20 min).
  • Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes or until dough is no longer sticking to your bowl. Note: after you add the oil it will look like it's coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes. Just let it do it's thing and everything will work out ;). If it's still really sticking to the bowl around the 20 min mark, add another heaping Tbsp of better for bread flour. Remove dough hook and Let it rise in the bowl, uncovered, until double in volume (45 min)
  • Grease your bread pans, counter and fingers a little with the canola oil and transfer the dough onto the oiled counter
  • Pinch the dough in the center to form two sections with your hands. Divide each section again and again, and again until you have a total of 30 rolls. Grease your rimmed baking dishes lightly with oil. Place dough balls onto each pan about 1/2" apart into each prepared pan and let it rise on the counter or outside if it's warm until 2 1/2 times in volume (about 1 1/2 hours - note: it rises faster if its in a warm place ~100˚F). Bake at 360˚F for 30 minutes or until rolls are golden.
  • While the rolls are baking, make your garlic mix: press 4 cloves of garlic into a small bowl and mix with 1 tsp salt and 2 Tbsp water. Chop your bacon into small strips, then saute on a dry skillet until golden brown.
  • Transfer bacon and the garlic mixture into a large silver bowl, stir in 4 Tbsp olive oil and toss the rolls with the garlic and bacon until your rolls are shiny. Leave the rolls in the bowl and keep it uncovered until the rolls are cooled down. These rolls are crisp on the outside and so so soft on the inside. You'll love them! The next day, try making sandwiches out of them.
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: Garlic Pampushki
Skill Level: Medium/ Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Boris Zinshteyn
    April 6, 2021

    Privet, Natashenka!
    I love! your kitchen!
    Pampushki s chesnokom:
    from your portal:
    Ingredients
    1) 2 1/4 cups luke warm water
    2) 1/2 Tbsp salt
    3) 1 1/2 Tbsp sugar
    4) 2 tsp active dry yeast
    5) 3/4 cup whole wheat flour
    6) 3/4 cup rye flour if you don’t have rye, sub with whole wheat flour
    7)??? 3/4 cup better for bread flour
    8)??? plus 2 1/2 cups better for bread flour
    2 Tbsp canola oil plus more to grease the counter and pan

    Can you please explain step 7 and 8; – 2 1/2 cups better… did u mean butter? if it s butter, which one?
    thx
    Boris

    Reply

    • Natashas Kitchen
      April 7, 2021

      Hi Boris, that is not a typo. That is a bread type calls “Better for Bread Flour.”

      Reply

  • Silvia
    December 9, 2017

    Hi Natasha, can you make these with sourdough instead of a yeast? I am gluten sensitive but noticed that the long soughdough fermentation makes the wheat protein easier to digest. Thank you.

    Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      I didn’t realize that about sourdough – that’s great to know! I haven’t tried these with a sourdough but I think that could work!

      Reply

  • Anna
    April 8, 2016

    Hi Natasha, thank you for your website, I use it all of the time! So easy to use and recipes are always reliable. I also am a nurse, and I agree with you 100% about whole grains. 🙂 wanted to recommend this to you, have you ever seen Forks over Knives? If you haven’t, watch Forks over Knives, and Forks over Knives extended Interview, and the Engine 2 Diet. These go into some depth about the dark side of USDA… I know these can be found on netflix. The nurse in you will absolutely love these documentaries, I know I did. Let me know what you think.

    Reply

    • Natasha
      natashaskitchen
      April 8, 2016

      Thank you so much for your suggestions!! I’ll have to check it out 🙂

      Reply

  • karolina
    April 23, 2015

    Quick question, can I cut the Recipe in half?

    Reply

    • Natasha
      natashaskitchen
      April 23, 2015

      Yes. It can be done. The recipe does take a good amount of waiting time so I just make the full batch because it seems more “worth it” ;).

      Reply

      • Karolina
        April 23, 2015

        Thank you so much

        Reply

  • Eliza
    April 9, 2015

    Natasha,
    I’m hoping to make this recipe for my husband (who is Ukrainian) bc he says he loves to eat pampushki with borsch. I’ve used your website to make a few different dishes and he always really enjoys them! My problem is that I don’t have a KitchenAide Mixer. I imagine it is possible to make these rolls without one but not sure how?! Any ideas?
    Thanks!!

    Reply

    • Natasha
      natashaskitchen
      April 10, 2015

      You can either use a bread maker to make the dough or blend in the flour with a spatula, adding just enough flour so it doesn’t stick to your hands and then knead the dough by hand. The KitchenAid just saves time and is easier, but it’s not absolutely necessary. Let me know how you like it 🙂

      Reply

  • Maria
    October 21, 2014

    Hi! I want to try those. Usually we freeze all our bread (my husband makes amazing rye and whole wheat bread with pecans and crunberries, 4 loafs at once, freeze after cooling and slicing). Can I freese those pampushki? Thank you!

    Reply

    • Natasha
      natashaskitchen
      October 21, 2014

      I don’t know if they’d freeze well after the topping goes on; the bacon, and garlic mixture might be unpleasant when you thaw, but I think they would freeze nicely without the topping; maybe just brush them lightly with olive oil, let them cool to room temp and then freeze.

      Reply

      • Rose
        August 30, 2017

        Just a suggestion. You can freeze them once baked and cooled. Once you’re ready to enjoy them, just thaw, warm them in the oven and toss in the freshly made garlic and bacon mixture. That’s what I would do. 😋 I’ll have to try these very soon. They sound so delicious!

        Reply

        • Natasha
          natashaskitchen
          August 30, 2017

          Thank you so much for sharing your tip with us! 🙂

          Reply

  • Tanya
    July 5, 2014

    Once all the flour was incorporated, I added 2 Tbsp canola oil and let mix for an additional 20 more minutes, so the dough would not stick to the bowl. Well after the 20 minute mark it was still sticky. So, I added another tablespoon of better for bread flour and it was still sticking to the bowl. Anything I did, it was still sticky. So I just gave up and let it double in volume. When they came out the oven they were really hard and not soft in the inside, they were hard as a brick. Would I make this again? Probably not.

    Reply

    • Natasha
      natashaskitchen
      July 6, 2014

      Hi Tanya, I’ve been using this same recipe for years with very fluffy and great results every time. It’s based in the bread loaves recipe that I have posted. I’m happy to help you troubleshoot. The most important question is what kind of flour did you use and did you follow all of the rising times in the instructions?

      Reply

  • Sean
    September 27, 2013

    We eat cereal frequently, so that helps

    Reply

  • Melinda
    September 27, 2013

    tweeted

    https://twitter.com/MelindaJoy926/status/383635971196993536

    Reply

  • Melinda
    September 27, 2013

    I try to swap out wheat flour in recipes that all for white flour. I also only buy whole grain breads and cereals.

    Reply

  • Deece
    September 23, 2013

    That looks so good! We regularly eat oatmeal for breakfast and I only buy whole wheat breads that have lots of extra yummy whole grains and seeds; I would love to start baking my own bread though.

    Reply

  • anonymous
    September 21, 2013

    So who won the 100 giveaway? Just wondering

    Reply

    • Natasha
      natashaskitchen
      September 24, 2013

      Once Blogher makes this announcement, I will post it here 🙂 The winner will be notified soon!

      Reply

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