Served alongside borscht at Ukrainian tables, pampushky are soft yeasted rolls finished with a brush of garlic butter straight from the oven, which gives the bread its signature aroma.
Crumble the fresh yeast into the lukewarm milk with the sugar and let it foam for 10 minutes.
Add the salt, egg, oil and yeast mixture to the flour and knead until smooth and elastic.
Cover the dough and let it rise in a warm spot until doubled in size.
Divide the dough into equal pieces, roll into balls, arrange on a baking tray and let rise once more, covered.
Bake in the preheated oven until golden on top; as soon as they come out, brush with the melted butter mixed with crushed garlic.
You can freeze the shaped rolls raw; thaw and let them proof at room temperature before baking the same way. Allergens: contains wheat (gluten), milk and dairy (butter) and egg.
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