Homemade Pav and Dinner Rolls

If you are looking for warm, fluffy, and perfectly-proofed Homemade Ladi Pav and Buns, then this is THE recipe for you!

These eggless ladi pavs are surprisingly simple to make and tastes so much better than the store-bought ones. These golden pavs make a perfect meal when paired with bhaji.

Ingredients :

Luke warm water..... 1/2 cup

Active dry yeast.... 1/2 tbsp

sugar..... 1 tbsp  

All purpose flour..... 2 cups    

salt... 1/2 tsp   

   milk.... 1/4 cup

Instructions

• GETTING THE YEAST READY
• Assemble all the ingredients. For few seconds warm up milk, water, and sugar. This milk and water should be LUKEWARM and not warm. Take it off the flame and mix in the yeast. WATCH THE VIDEO ABOVE. 👆
• Whisk it well.
• Let it sit for 5- 10 minutes. After 10 minutes it will look like a thick creamy paste. In another 5 minutes it will become all foamy and bubbly (frothing may take longer for some). This proofing procedure shows that yeast is alive and active.
• If the yeast is not foamy or bubbly as shown in the pic, please discard the yeast and start again. Do not continue with flat yeast as it will result in dense and sticky pav.

• In a bowl combine flour with salt.
• Mix it well. Slowly and gradually add water/milk..
• Add yeast.
• Combine flour and yeast together. Mix in butter and oil.
• Knead the dough for at least 5-10 minutes.
• The dough should be smooth.
• Transfer it to a bowl. Cover the dough with a wet towel.
• And set it in a warm place for at least 1- 2 hours. The dough will double in size. (Mine was doubled in 1 hour but if it is not like this – as shown in pic. please keep it for another 30 minutes). The dough should be like this all airy and puffed up. Poke a finger in the dough and make an indent (or a small hole with your finger) in the dough. If the hole/indent remains and the dough doesn’t bounce back that means the dough is ready for the next step.
• Remove the dough from the bowl, dust it with some flour and start kneading the dough. This step is necessary – if the dough is not kneaded well, pav will turn out dense.  Dough elasticity and gluten formation are enhanced by kneading. Well-kneaded, smooth and rounded dough is ready.
• Divide the dough into equal parts -7 PAVS. I used 1/4 cup measurement cup to make equal size balls. You can see in video. Keep some distance between the pavs.

• Cover them with a wet towel and set it in a warm place for at least 30 minutes to 1 hour. Lift the wet towel to see them doubled in size.  If they are not doubled – let them rise for another 30 minutes. Preheat oven at 200 degree celcius for 5 mins.
• They will stick to each other – no worries. Pavs will have some pockets of bubbles on top.
• Brush pavs with butter and… Bake them in a preheated oven (200 degree celcius ) for 20 minutes or until light brown from the top.

• Apply butter to the freshly baked pavs and it will soften the top. Beautifully baked pavs are ready.
• The most important point is wrap the hot buns with wet towel for 10 mins. By doing this step your buns will be very soft like store bought buns.