Garlic Pampushki, Bread is Good for You
Prep Time: 5 hours
Cook Time: 30 minutes
Total Time: 5 hours 30 minutes
This recipe makes 30 rolls.
- 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
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.