Ukrainian Garlic Pampushki Bread Rolls with Bacon
Traditional Ukrainian yeasted bread rolls featuring a unique three-flour blend of whole wheat, rye, and bread flour for complex flavor and texture. Each soft, pillowy roll gets tossed in aromatic garlic oil and crispy bacon bits while warm, creating a glossy exterior and savory coating. Perfect as a side dish for hearty soups, stews, or Eastern European meals. The extended fermentation process develops deep flavor, while the garlic-bacon finish makes these rolls irresistibly addictive.
Ingredients
- 2 ¼ cups luke warm water
- ½ Tbsp salt
- 1 ½ Tbsp sugar
- 2 tsp active dry yeast
- ¾ cup whole wheat flour
- ¾ cup rye flour(optional)whole wheat flour1:1gluten-free
use if rye unavailable
- ¾ cup better for bread flour
- 2 ½ cups better for bread flour
- 2 Tbsp canola oil
- canola oil, for greasing
- 4 garlic cloves
- 2 Tbsp water
- 1 tsp salt
- 6 strips bacon
- 4 Tbsp olive oil
Instructions
- 1
Combine warm water, sugar, and salt in mixer bowl, stirring to dissolve
- 2
Sift wheat flour, rye flour, bread flour, and yeast into water mixture, adding any residue from sifter
- 3
Whisk until well blended and let rise uncovered for 2 hours, stirring once every hour until bubbly
- 4
Using dough hook, blend in all-purpose flour, then remaining bread flour one heaping tablespoon at a time over 20 minutes
- 5
Add canola oil and mix for additional 20 minutes until dough stops sticking to bowl
- 6
Let dough rise uncovered until doubled in volume
- 7
Transfer to oiled counter and divide dough into 30 equal portions
- 8
Place dough balls on greased rimmed baking dishes with space between each
- 9
Let rise until 2.5 times in volume
- 10
Bake until golden brown
- 11
Press garlic cloves and mix with salt and water
- 12
Saute bacon strips in dry skillet until golden brown
- 13
Combine bacon, garlic mixture, and olive oil in large bowl
- 14
Toss warm rolls with garlic-bacon mixture until shiny and let cool uncovered
Tips
Let the dough work through its sticky phases naturally - it will become less sticky after the full 20-minute mixing time with oil.
Place rising dough in a warm spot around 100°F to speed up the process and achieve better volume.
Toss rolls with garlic mixture while still warm for best absorption and glossy coating.
Good to Know
Store covered at room temperature for 2-3 days or freeze for up to 3 months
Dough can be shaped and refrigerated overnight before final rise and baking
Serve warm or at room temperature as a side dish
Common Mistakes
Don't add extra flour too early - let the dough finish its mixing cycle to avoid dense rolls
Avoid overbaking to prevent dry, tough texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, but hand mixing will require more time and effort, especially during the 20-minute flour incorporation phase.
What if I don't have three different flours?
You can substitute all with bread flour or all-purpose flour, though the flavor complexity will be reduced.
How long do these keep fresh?
Best eaten within 2-3 days at room temperature, or freeze for longer storage and reheat when needed.