Pampushki pull apart rolls

Pampushki pull apart rolls

These pull-apart garlic rolls are traditional in Ukraine, where they are called ‘pampushki’ (pronounced pahm-poosh-kee) I got this recipe a year or so ago from my friend Jay Porter @porterhouseorangery and its amazing with a pasta type dish or like a Paella. I cooked this on my Kamado Clever Joe today but have used my Classic 3 many times and my Gozney wood over. All cook this very well.

Ingredients for the rolls.

  • 300g bread flour
  • 100g plain flour
  • 225g warm water at 34c
  • 35g runny honey
  • 21g olive oil
  • 5g salt
  • Juice of a lemon
  • 9g dried yeast

Ingredients for the Garlic sauce.

  • 3 cloves garlic
  • tsp salt
  • a good glug of olive oil (glug is a proper term for us bbq chefs)
  • Handful of chopped fresh parsley


Pop the yeast and honey into the warm 34c water and mix, leave this for 5/10 minutes until it reacts and starts bubbling away.

Once done add the remaining ingredients into your bowl, as ever I use my KitchenAid and mix together slowly adding the water mix.  Once mixed but not kneaded cover and rest for 20 minutes. Then kneed for 3 or 4 minutes and pop in your fav proofing pot to double in size, Remember to oil the pot coz this is a sticky mess haha. I leave this from between 90 minutes which is ideal unto 4 hours if work gets in the way.

Then tip the mix out onto a clean surface and bring together with a quick kneed. Then divide into 8 or 9 equal ish pieces and roll into balls.

Pop into a well greased cast iron pan, I use a 12″ pan with 2″ sides which is perfect for my Kamado or Gozney wood oven depending on how I am feeling. Once in the pan cover in clingfilm and pop into a corner or warm area to double in size again, This should take less than an hour which is perfect for lighting the bbq and set to 180c.

Cook for around 30 minutes, mine took 35 last night but were perfection. Lovely crusty bottom and soft onto. Cover in the garlic sauce whilst it’s still warm and do this a couple times. It’s gorgeous and sucks up all the flavour this way.

We go light on the garlic but only because we live with a toddler 🙂 but more is better. Let cool slightly and tip out onto a cooling rack or area.


These work great with Garlic but also a nice recipe to do without, they make great burger buns and really are delicious. These are a winter staple for us.

If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.