LADI PAV | INDIAN BREAD ROLLS
Ladi Pav | Indian Bread Rolls are homemade, soft, pillowy, buttery eggless rolls that are commonly served with certain types of street food. Easy to make, these slightly sweetish and golden pav are perfect for pav bhaji, vada pav, egg bun, maska buns and dabeli.
Ingredients
- 3 cups all purpose flour
- 2¼ tsp instant active dry yeast
- 1¼ cups warm milk
- 3 tbsp butter
- 3 tbsp milk powder
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp oil
- ¼ cup all purpose flour for dusting
- 1 tbsp milk for brushing
- extra butter for greasing
Instructions
- If you are using dry active yeast which is not instant then you need to ferment the yeast first. Take about ¼ cup of warm milk, add a bit of sugar and sprinkle the yeast over it. Cover it and place the mixture in a warm place for 10 minutes. After 10 minutes the mixture will become frothy.
- Add flour, salt and sugar and mix the flour. Add the instant dry active yeast. Mix the dough.
- Add oil and rub into the flour.
- Add the warm milk. Using a spatula mix everything together to form a shaggy dough.
- Cover the bowl and allow the dough to rest for 10 minutes.
- Dust the work top with some of the flour. Knead the dough for nearly 10 or 15 minutes using the heel of your palm. Keep on greasing you hands with the measured butter whenever the dough becomes too sticky. Don't get tempted to add lots of flour. By 15 minutes you should have used up the measured butter.
- The dough should be soft and silky.
- Alternately dust the bowl of your dough kneader with some flour. Transfer the dough to the dusted bowl.
- Allow the dough kneader to knead the dough for 10 minutes at medium speed.
- At intervals add 1 tbsp butter at a time.
- Dust the worktop with some flour.
- Using the sides of your palm slowly start tucking in the edges of the dough and at the same time shaping it into a ball.
- Grease a bowl lightly with extra butter. Rub little bit of butter over the kneaded dough. Place the dough into the greased bowl.
- Cover it with a cling film or lid and place it in a warm place till the dough becomes double the size. Mine took about 1 hour 15 minutes.
- Dust the worktop with flour. Remove the fermented dough from the bowl. Deflate it gently.
- Divide the dough into quarters. Roll each piece into a ball. Shape it like a log.
- Cut each log into 3 parts. Alternately you can measure the dough on your kitchen scales and divide it into 12 equal parts.
- Take a piece of the dough, bring the edges together in the middle. Pinch the seams to close.
- Roll into a ball. Place on the flour dusted board and using your the edges of your palm tuck in the sides to create a tight ball.
- Grease the pan or tray with some butter. I have used a 8" X8" pan. This means I will be using only 9 dough balls.
- 2 parts I shaped into logs and placed in a small baking tray. This gives you an idea that the dinner rolls can be shaped the way you like. The extra 1 dough I baked as a single bun.
- Arrange 9 balls almost touching each other in the square pan/tray.
- Cover the tray with a damp cloth. Place it in a warm place for the rolls to rise till they are double the size. Mine took about 30 minutes.
- Preheat the oven to 200°C. Brush the tops with the remaining 1 tbsp milk. Place the tray into the hot oven and bake the rolls for 15-18 minutes.
- Remove the tray from the oven.
- Cover the baked bread with a cloth for 5 minutes.
- This helps to soften the rolls.
- Remove the towel. Remove the buns from the tray and allow them to cool on a wire rack.
Notes
- Add more flour if the dough is too sticky to knead. However make sure the dough is not too hard. It should be soft.
- Use a kneading machine if you have one.
- Resting the dough for 10 minutes after adding the ingredients, helps the gluten to start working and the dough becomes easier to knead.
- If you are not going to use the buns immediately, store them in an airtight container to keep them soft.
- Add minced garlic, or a tsp of cumin seeds into the dough for flavoured buns.
- Make them into tiny buns for your kids lunch box.