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.

Step 2

Mix in 1 1/4 cups (163 grams) of the bread flour, cover with plastic, and allow to rest in the refrigerator overnight.

Step 3

Mix in the remaining 1 1/4 cups (163 grams) flour and the salt. 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.

Step 5

Divide the dough into 8 equal pieces. Form each piece into a ball and arrange in the oiled dish.

Step 6

Cover and allow to rest at room temperature until doubled and the rolls are touching.

Step 7

Preheat oven to 425˚F (220˚C).

Step 8

In a small bowl, combine the 3 tablespoons oil, garlic, parsley, and salt. Set aside.

Step 9

Once the pampushky have risen, brush with the beaten egg and bake until golden, 20-25 minutes.

Step 10

Immediately brush with the garlic oil and serve warm.