Garlic & Dill Buns (Pampushky)
Soft, yeasty buns brushed with garlic butter and fresh dill. Perfect with borscht.
- Time
- 1 h 35 min
- Serving
- 323 kcal
- Ingredients
- ≈ $0.26
- Protein
- 8 g
Ingredients
- 1 Wheat flour 55 g
- 2 Dry yeast 2 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 35 ml
- 4 Sunflower oil 10 ml
- 5 Sugar 4 g
- 6 Garlic≈ $10.00 per kg 5 g
- 7 Dillpack 50 g ≈ $1.80 5 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix warm milk3 with yeast, 1 tsp sugar, and 1 tbsp flour; let sit 10 minutes until foamy.
Add remaining flour, ½ tsp salt, and 5 mL oil; knead into a soft dough.
Cover and let rise 45 minutes, until doubled in size.
Shape into small rolls, place in a pan, and let proof 15 more minutes.
Bake at 350°F (180°C) for 18–20 minutes until golden brown.
Mash garlic6 with dill7 and remaining oil; brush over warm buns.
Tips
- Why it works
- Knead the dough with warm milk so the yeast activates faster and the buns rise evenly. If the milk is cold, the process slows by 15–20 minutes, and the dough won't rise in the time given.
- Substitutions
- Replace the dill with parsley of the same freshness and amount. Instead of sunflower oil, use butter, but cut it to 5 ml, since it's richer.
- Common mistakes
- The buns won't rise if the yeast didn't dissolve in the milk or a lump of flour in the middle of the dough didn't break up. Check: the dough should be smooth and slightly sticky to the hands.
- Storing and reheating
- Keep in a sealed bag in the fridge for 2 days. Reheat in the microwave for 20 seconds or in the oven at 160 °C for 5 minutes. Prepare the garlic mixture just before serving.
- Serve with
- Serve with hot borscht or as a side to fried fish on a festive table. Keep sour cream nearby for dipping.
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