How to make it
8 steps. Take it one step at a time.
Combine warm water, sugar, and yeast
In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for about 10 minutes until it becomes frothy.
10 minIn a large mixing bowl, sift the flour
In a large mixing bowl, sift the flour and add salt. Create a well in the center and pour in the yeast mixture and vegetable oil.
Knead the dough on a lightly floured surface
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a warm damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
1 hrPunch down the dough
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and arrange them in a greased circular baking dish, leaving a little space between each roll.
Cover the rolls and let them rise
Cover the rolls and let them rise for another 30 minutes. Preheat your oven to 200°C (392°F).
30 minBake the pampushky
Bake the pampushky for 20-25 minutes at 200°C (392°F) until they are golden brown and sound hollow when tapped on the bottom.
20 minPrepare the dressing
While the rolls are baking, prepare the dressing. Mix the crushed garlic, sunflower oil, chopped dill, and a pinch of salt with 1 tablespoon of water.
As soon as the rolls come out of the oven
As soon as the rolls come out of the oven, brush them generously with the garlic dressing while they are still hot.
A little kitchen wisdom
For the most authentic flavor, use unrefined sunflower oil for the garlic dressing. Ensure the water for the yeast is warm (about 35-40°C) but not hot, or it will kill the yeast.
