I tried baking pav buns at home about seven years ago , using a pressure cooker and it turned out amazing though the top didnt brown as much as i would have liked it to , but the bread was mind blowing super soft .
Years later i got myself a small oven for baking and i have been successfully making pav bread at home . I enjoy baking breads rather than consuming them , except for relishing pav bhaaji, i dont bake to eat , but for the pleasure of baking , the different stages of making bread is so calming and rightly said that baking is therapeutic .
With the recipe that iam sharing below, not only can we make excellent pav buns but also super light soft dinner rolls .
Delicious soft fluffy pav buns and dinner rolls , eggless . Ingredients
The recipe is good for making dinner rolls as well as paav buns .
2 1/4 cups all purpose or bread flour
of this use only 2 cups for kneading … set aside 1/4 cup or less for adjusting dough later and dusting on the counter .
200 ml warm water
1 1/4 tsp active dried yeast
4 tbsp unsalted butter softened
1 tbsp sugar
as needed salt
4 tbsp milk powder ( recommended )
First prepare the yeast for activation by adding in a bowl, add warm water and sugar .
allow to activate .may take about 5 ti 10 minutes.
Now take another bowl, add the flour, salt ,milk powder , and the water activated by yeast .
first use a spatula to mix the ingredients as it will be very sticky, difficult to handle , you can use a stand mixer if you have one ,
now tip the contents on to a board or knead on a lightly , floured counter add in softened butter , keep kneading the sticky mixture which will soon become easy to handle with kneading
do not keep adding any flour, just work the dough and you will get a smooth non sticky dough , about 12 minutes of kneading .
you can use a drop of oil to grease your palms.you will notice dough getting stretchy, supple and smooth . Take the dough and you should be able to stretch .
The smooth soft dough is now ready for proofing , place this dough in a oiled glass bowl, cover with cling wrap or cloth and allow to rise .
Proofing may take around 40-60 minutes.
after an hour or so, notice the dough has almost doubled , now tip the contents onto a floured surface or a non stick mat
i used a non stick plate which was very useful to bring the sticky dough together without adding too much flour for handling , after the rise .
Knock the dough to flat , and punch few times, use a spatula or a scraper to bring together .
stretch dough to a cylindrical shape, slightly roll , do not apply too much pressure , now slice off the required small ball of dough from the cylindrical shaped dough , to make individual paav buns or round shapes for dinner rolls .
you can also shape a round ball of the prepared dough , slice off individual pieces as shown in video, and roll into small balls .
take each ball, flatten it with fingers or use a rolling pin , and roll up like a small barrel ( for flat shaped paav, or if you want round paav , then shape into small smooth balls by gathering four corners of the dough and tucking underneath . ( like an envelope)
Place all these prepared balls on a baking tray which is greased , little apart from one another as they will again rise on second proofing , cover to allow a second rise for about 40 minutes . . before baking , brush the top of the paav with milk
meanwhile, while the dough balls are rising , preheat oven to 175 degrees C .
bake at 175 for 20 to 30 minutes ( depends on your oven type ) around 20 minutes you can check to see if the top is getting browned, you can use a aluminium foil to cover to prevent over browning , or reduce heat and allow to bake till done .
remove when the top starts getting browned, and brush with a stick of butter, cover with a moist cloth for 5 minutes to keep paav buns softer .