Garlic Pampushki Dinner Rolls

This post may contain affiliate links. Read my disclosure policy. 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

How To Make Garlic Pampushki (Dinner Rolls):

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 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.