Pav Buns

Another one, on my bread baking to do list – done,  Yay  ! This one, i am super happy and proud of. Unless i told someone it is home made, it would easily pass off as store bought. Try these and you would definitely get hooked on to bread baking, just like me.

Tuesday morning breakfast of paav bhaji with home made pav buns, aah bliss.

Print Recipe
Pav Buns
Another one on my bread baking list, check.
Course breads
Cuisine indian
Prep Time 120 minutes
Cook Time 30 minutes
Servings
number
Ingredients
Course breads
Cuisine indian
Prep Time 120 minutes
Cook Time 30 minutes
Servings
number
Ingredients
Instructions
  1. Sift the flour and salt together. Set aside.
  2. Mix the warm water and warm milk. Take 1/4 cup from this, for activating the yeast.
  3. Yeast activation- Mix the yeast, 1 tsp of sugar and 1/4 cup of water-milk mixture. Set aside for 5-10 minutes, until the yeast turns frothy.
  4. In a large glass bowl mix the remaining water-milk mixture and sugar.
  5. Add the frothy yeast and 1/2 cup of the sifted flour. Mix with a rubber spatula for a minute. Close with a lid and set aside for 5 minutes. [ the mixture at this point will be very wet and sticky]
  6. Add another 1/2 cup of sifted flour. Mix well with a rubber spatula and allow to rest for 10 minutes.
  7. After 10 minutes, mix once again and add the remaining flour.
  8. Start to knead the dough. [ You would find that the dough isn't too sticky by now]
  9. Add the melted butter and knead for 3-5 minutes.
  10. Grease a large bowl and keep the kneaded loose ball of dough in it. Turn it around in the bowl , so that it's surface is evenly greased too.
  11. Cover the bowl with a damp cloth and keep it in a warm place, until the dough doubles in size. [ It took about 45 minutes for me]
  12. Deflate or punch down the dough gently, and knead for a minute or two.
  13. Divide the dough into nine equal parts.
  14. Roll each portion, between your palms, into a neat circular ball.
  15. Place them, on a greased and lined baking tray. [ Give a little gap between each ball of dough, to give them enough space to expand].
  16. Grease or brush the top with little melted butter and cover with a damp cloth, for the second proofing. [ it took about 1/2 an hour for me]
  17. Pre heat the oven at 180 degrees for 10 minutes . [ do this around the time the dough has almost doubled]
  18. Brush the top of the rolls , with milk and bake them at 170 degrees for 25-30 minutes [ or until the top becomes a lovely golden brown].
  19. Remove from the oven and transfer on to a cooling rack.
  20. Let them cool completely before you decide to pounce on them.
  21. Store them in an air tight container once completely cooled.
Recipe Notes

Notes-

Oven temperature and time may vary. I baked mine in the bake mode and on the middle rack. Check for the top to turn a lovely golden brown, to know when it's done.

Though i used instant yeast, which can directly be added to the flour, i find the above method very efficient. In case you are using active dry yeast, follow the same steps as above.

The resting phase for 5 minutes and 10 minutes, after adding a part of the flour, made kneading very easy and less messy. I found that i wasn't dealing with a sticky mess and the result is by far, my best.

I have also posted a simple paav- bhaji recipe [ under breakfast and brunch] that would go very well with these rolls. Give it a shot and impress your loved one's.

Happy Baking

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4 Comments Add yours

  1. Laila Kadwani-Jain says:

    Hi… can dry yeast be used in this recipe.. also how would the recipe change if dry yeast were to be added

  2. Akila Subramanian says:

    No change in the recipe. You can follow the steps as it is in this case as mentioned in the notes. But do make sure that your yeast is viable. It should turn nice and frothy before mixing into the flour

  3. Avani Shah says:

    Hi Akila,

    I love ur recipes. Can we use the same recipe for wholewheat pav buns?

    1. Akila Subramanian says:

      Thankyou Avani. You can use wholewheat but the result will be quite different since whole wheat flour is a lot denser than all purpose flour. A combination of the two is a great idea.

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