Recipe courtesy of
Liza Zeneski
for
Food Network Kitchen
Recipe courtesy of
Liza Zeneski
for
Food Network Kitchen
Watch how to make this recipe.
Pampushky
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- Level: Easy
- Total: 3 hr 30 min (includes rising time)
- Active: 45 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 259
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 117 mg
If a hug could take the form of bread, it would be these Russian and Ukrainian garlic bread rolls. After all, even the word “pampushky” sounds like a warm, comforting embrace. No soup is complete without these pillowy, garlicky and slightly sweet bread rolls on the side. I can still picture my great-grandmother ladling soup like beef borscht into our bowls for lunch, then immediately placing a hot cast-iron skillet with steamy pampushky on the table, straight out of the oven. I would dig in, burning my fingertips, excited to savor every soft bite. Don’t let the yeasted dough intimidate you — these come together effortlessly and pair beautifully with any hearty soup, stew, red sauce or chili — the possibilities are endless.
- Level: Easy
- Total: 3 hr 30 min (includes rising time)
- Active: 45 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 259
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 117 mg
Ingredients
Dough:
Garlic Butter:
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Directions
- For the dough: Mix the sugar, yeast and 1/2 cup warm water in a small bowl and let sit until foamy, about 5 minutes.
- Whisk together the honey, whole egg and 1/2 cup of the milk in a small bowl. Whisk in the melted butter.
- Mix the flour and kosher salt in a stand mixer fitted with the dough hook. Add the yeast mixture followed by the milk mixture. Knead on medium speed until smooth and elastic, about 10 minutes. (Alternatively, you can mix and knead by hand, but the dough will be very sticky.) Transfer the dough to a large, greased bowl and cover with plastic wrap. Allow the dough to rest in a warm place until doubled in size, 1 1/2 to 2 hours.
- Grease a 10-inch cast-iron skillet with the remaining 1 tablespoon butter, making sure to go all the way up the sides of the skillet.
- Turn the dough out onto a lightly floured surface and shape it into 24 equal balls (each ball will weigh about 1 ounce). Arrange the dough balls in the prepared skillet, cover with a kitchen towel and let rise again in a warm place until the dough is puffed but not doubled, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Whisk the egg yolk in a small bowl with the remaining 1 tablespoon milk. Brush the dough balls with the egg wash mixture and bake until light golden, 25 to 30 minutes. (Do not overbake the rolls or they will lose their fluffiness – make sure to remove them when they are light golden. A thermometer inserted into one of the rolls – without touching the bottom of the skillet – should register between 190 and 200 degrees F.)
- For the garlic butter: A few minutes before the rolls are ready to come out of the oven, melt the butter in a small saucepan over medium heat (you want the garlic butter to be hot and ready right as you pull the rolls from the oven). Add the kosher salt, garlic and some pepper and cook to infuse the butter with the garlic flavor, 2 to 3 minutes. Remove from the heat and whisk in the dill and parsley.
- Remove the rolls from the oven and brush them all over with the garlic butter using a pastry brush. Make sure to get into all the nicks and crannies. Sprinkle with sea salt. Let the rolls sit to soak in the butter for about 10 minutes. Serve hot.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
