1 cup (225 milliliters) lukewarm water 105-115˚F (40-46˚C)
2 1/2 cups (325 grams) white bread flour plus more for dusting divided
1 1/2 teaspoons (8 grams) fine sea salt
Topping:
3 tablespoons (45 milliliters) sunflower oil plus more for greasing the pan
4 cloves garlic peeled and minced
2 tablespoons finely chopped fresh parsley
Pinch salt
1 large egg beaten
Directions:
Step - 1
In the bowl of a stand mixer or a large bowl, sprinkle the yeast over the warm water along with the sugar. Stir to combine and allow to rest until frothy, 5-10 minutes. Mix in 1 1/4 cups (163 grams) of the bread flour, cover with plastic, and allow to rest in the refrigerator overnight.
Step - 2
Mix in the remaining 1 1/4 cups (163 grams) flour and the salt.
Step - 3
On a floured work surface, knead the dough until smooth and elastic.
Step - 4
Grease a round 9 inch (23 centimeter) ovenproof dish with oil.Divide the dough into 8 equal pieces.
Step - 4
Form each piece into a ball and arrange in the oiled dish. Cover and allow to rest at room temperature until doubled and the rolls are touching.
Step - 5
Preheat oven to 425˚F (220˚C).
Step - 6
In a small bowl, combine the 3 tablespoons oil, garlic, parsley, and salt. Set aside.
Step - 7
Once the pampushky have risen, brush with the beaten egg and bake until golden, 20-25 minutes. Immediately brush with the garlic oil and serve warm.
