"Pampushki", Ukrainian/Russian dinner rolls with garlic and dill. Perfect with Borscht!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is often less expensive.

fresh garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder provides flavor with longer shelf life.

fresh parsley

🥗Healthier: dried parsley

💰Cheaper: none

Dried herbs are more cost-effective and have a longer shelf life.

Combine 150 milliliters of warm water, 2 teaspoons of sugar, and 2 teaspoons of active dry yeast in a large mixing bowl and mix together.

Add 1 egg to the mixture and mix well.

Add 0.5 teaspoons of salt and 3 tablespoons of avocado oil to the mixture.

Add about two-thirds of the total flour (300 grams) to the mixture and mix into a paste.

Add the remaining flour and start forming the dough.

Transfer the dough onto a surface and knead until smooth and pliable.

Form the dough into a ball and place it in a lightly oiled mixing bowl, covering it with oil.

Let the dough rise in a warm place for 1 hour.

Mince 3 cloves of garlic and chop fresh dill.

Combine minced garlic, chopped dill, 2 tablespoons of avocado oil, and 1 tablespoon of water to make the topping.

Divide the proofed dough in half and roll into a snake, cutting pieces of about 30 grams each.

Form each piece into a ball and place them in an oiled baking dish, tightly packed.

Cover and let proof for another 20 minutes.

Prepare an egg wash by scrambling 1 egg.

Bake the pampushki at 360°F (182°C) for 25 minutes or until golden brown.

Brush the warm pampushki with the garlic-dill topping and sprinkle with finishing salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens