Pampushky are Ukrainian traditional garlic and herbs pillowy soft dinner buns. It’s a must when it comes to another iconic Ukrainian dish - borsch. The garlic’s sharp taste perfectly compliments the sweetness of beets in borsch. It’s a celebration of flavors, but you can eat these buns with soups or just as a snack. The highlight of these buns is in its garlic and herbs sauce - a mixture of sunflower oil and freshly grated raw garlic and salt. I prefer to use unrefined sunflower oil for this recipe, which is widely used in Ukrainian cuisine. But any vegetable oil will work just fine. The heat of the bread cooks the garlic just enough to soften its natural flavor. Fresh herbs add even more to its taste. But watch out, these buns are for garlic lovers only!

To make these rolls, take:

- 3 cups of strong bread flour

- 1 cup of raw clabbered milk

- 3/4 cup of melted butter

- 1 tbsp of white sugar

- 1/2 tsp of kosher salt

- 1 tbsp of instant yeast

- 1 egg

Warm up the clabbered milk. Add melted butter, an egg, sugar and salt.
Sift the flour with instant yeast. Don’t put all the flour at once. It’s better to add more if needed. Knead the soft and elastic dough. Leave to proof for about an hour and a half in a lightly greased container.
Knock back the dough when in doubles in size. This recipe makes 12 buns. Shape the rolls and leave for rest for half an hour more. Brush the egg wash on top and bake in preheated to 350 F oven until golden brown. To make garlic and herbs sauce, crushed the garlic, salt and
chopped herbs in a mortar. Add vegetable oil and cold water to reach the right consistency. Brush the rolls with garlic sauce while they are hot. They are best when served warm, so eat them right out of the oven, or reheat them before serving.

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