This recipe for Ukrainian soft rolls or bulochky is frequently eaten with garlic oil as a side accompaniment to a hearty soup. This recipe takes three rises but the result is well worth the effort. Try serving this with Ukrainian Meatless Borscht Recipe.
Here is a larger photo of Ukrainian Bulochky and Garlic Dipping Oil
Here is a larger photo of Ukrainian Bulochky and Garlic Dipping Oil
Prep Time: 30 minutes
Cook Time: 25 minutes
Takes three rises: 2 hours, 30 minutes
Total Time: 3 hours, 25 minutes
Yield: 24 to 36 Ukrainian Bulocky
Ingredients:
- Rolls:
- 1 teaspoon sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 1 1/2 cups warm milk
- 1/3 cup (5 1/3 tablespoons) room-temperature butter
- 1/3 cup sugar
- 3 to 4 teaspoons salt
- 1 cup warm water
- 3 large beaten eggs
- 8 to 8 1/2 cups all-purpose flour
- Melted butter
- Garlic Dipping Oil:
- 2 cloves garlic
- 1 teaspoon salt
- 1 cup sunflower oil
Preparation:
- To make the rolls: Dissolve 1 teaspoon sugar and yeast in 1/2 cup warm water and let stand 10 minutes. In a large bowl or stand mixer, place 1 1/2 cups warm milk and stir in butter until melted. Add 1/3 cup sugar, salt, 1 cup warm water and eggs, mixing well. Add yeast mixture and mix again. Add 8 cups flour and knead until dough is smooth and shiny. Add additional 1/2 cup flour if necessary. Transfer to a greased bowl, cover and let rise in a warm place until doubled.
- Punch down dough and let rise again until doubled. Turn dough out onto a lightly floured surface and divide into 36 balls for medium rolls or 24 balls for larger rolls. Place on a parchment-lined baking pan, cover and let rise until doubled.
- Heat oven to 400 degrees. Brush rolls with melted butter. Bake 10 minutes, reduce heat to 350 degrees and bake 15 minutes longer or until an instant-read thermometer registers 190 degrees. Remove from oven and cool on a wire rack. These rolls can be eaten while still warm.
- To make the garlic dipping oil: Grate garlic into a medium bowl. Sprinkle with salt and add oil. Mix and let the flavors meld a few hours before serving. The rolls are eaten by dipping them in the oil.
