Eggless Pav Buns Recipe | Ladi Pav | Pav Bhaji

Ladi Pav | Pav Bhaji buns Recipe

Baking bread is not rocket science, anyone can bake bread at home as long as you friend yeast. Learning to use yeast is definitely a trick but with practice you will fall in love with freshly baked bread at home. i still remember I struggled with yeast and every time I try to proof yeast it would just not foam up and I used waste another set of yeast just to get all the more disappointed. But one of my friend she helped me and said use warm water and not hot water, all the while I used to kill yeast and it never foamed up. As I did my research I also learnt that yeast does not foam up if it is expired. If you are someone who never had luck with yeast trust me it is simple logic, warm up water in a microwave for 20 seconds, it must be warm to touch and try to add a drop of the water in your inner wrist it must be warm and not too hot. Just add sugar and yeast to the water and mix it once. Let it sit for 5 minutes and the yeast should proof if it does not proof then something wrong with the yeast check the expiry date if thats not the issue then the issue is with the water, repeat the process again. 

Easy Eggless Dinner Rolls Recipe

How to make pav buns at home

Soft pav buns recipe without eggs

PAV BUNS RECIPE | LADI PAV RECIPE | EGGLESS DINNER ROLLS

Recipe Source - Here

Prep time - 10 mins

Proof time - 1 + 1 hours

Bake time - 12 mins - 15 mins

Makes - 16 medium pav buns

Ingredients

Whole milk - 1 cup 

Active dry yeast - 1 satchet (2 and 1/2 tsp)

Sugar - 2 tbsp

Maida/ all purpose flour - 3 cups

Unsalted buttter softened - 3 tbsp

Salt - 1/2 tsp

Butter/ milk - 2 tbsp to brush the rolls

Method

1. Warm the milk in a microwave safe bowl for 20 seconds, add in the sugar and yeast and mix well set aside to proof for 5 minutes. After 5 minutes give a good mix and set aside for another 5 minutes.

2. Combine the flour, salt and butter in a mixing bowl and add in the yeast. Form a dough and cover set aside for 15 minutes.

3. Now transfer the dough to a work surface and knead for 15 minutes till the dough is soft and pitable, if its sticky just dusk some more flour. If its dry add some milk. 

4. Now make a ball of the dough and transfer to a greased mixing bowl, add more oil on the dough so that it does not form a crust, cover with cling film / a cloth to proof for an hour in a warm place. 

5. I usually keep the bowl in the oven with the light on (remember the oven must not be on). 

6. After an hour remove the mixing bowl and punch the dough knead for 2-3 minutes. Divide the dough into 16 parts or 8 parts, i made medium sized pav buns you can make them bigger too.

7. Line them in a greased 9 inch pan apart with 1" distance between the dough balls. 

8. Once all the dough is lined cover with cling film or cloth to proof again for 1 hour. I place them in the oven with light on.

9. Once the buns are fully proofed take out the tray, brush them with melted butter/ milk and preheat the oven to 375 F for 10 mins and bake in center of oven for 12-15 minutes.

10. Once done remove the baking tray from the oven and place on a cooling rack, let the buns coll down or serve while they are still warm. 

Enjoy soft homemade pav buns/ ladi pav / dinner rolls. 

Stay tuned for Pav Bhaji masala recipe  ;-)

Pav Bhaji Recipe

COOKS WISDOM

TIP 1

1. To get perfectly foamy yeast mix, make sure to warm water in a microwave for 20 seconds and tip in the sugar and yeast, set aside to proof for 5 minutes. 

TIP 2

2. While using milk to proof yeast make sure that the milk has fat (full fat) the fat in the milk helps to activate yeast, you can also proof yeast with water.

TIP 3

3. If you eat eggs I suggest you to brush the buns with egg wash before baking them, this gives a lovely golden color to the rolls but you can always use butter / milk. 

TIP 4

4. These buns stay fresh for 3-4 days in room temperature. You can warm them everytime in the microwave for 10-20 seconds before serving.

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