Am a big-time bread fan, can eat it for all my three meals. Baking Pav (White bread dinner rolls) is my first bread baking experience and wow what an experience it was!! Thoroughly enjoyed it. Addicted to bread baking now so you will be seeing more bread recipes on this space. Recommend bread baking to all, must try at least once !!
Ever since childhood, we got Ladi (slab) pav from a bakery situated at walking distance from our house. Usually we did get slice bread but for those days where mom was making Pav Bhaji, vada pav or chicken my family preferred Pav. Bakery served freshly baked pav around 7:oo PM everyday. As soon as the big tray of bread would be out of that huge furnace, it would disappear in minutes, they were always in demand. Bakery aroma always makes me hungry. I could hardly resist not eating those soft & hot pav so on my way back home, I would start plucking n eating the white part of the bread. By the time I reached home, the pav looked as if some mice nibbled it. But that's not it, I would spread some butter over that still so hot pav and finish it all 🙂
Ingredients: (Makes 12 -16 Pav (White Bread Dinner Rolls)
3 and half cups of All purpose flour (Maida)
2 and ¼ teaspoon of dry active yeast (1 packet) (using rapid rise)
1 tablespoon of sugar
1 teaspoon salt
3 tablespoon melted butter or oil
1 cup luke warm water
¼ cup luke warm milk
Method:
Add the sugar and yeast to luke warm water and stir to mix it. Keep it aside and let it froth up (approximately 10 mins). This step is not required for rapid rise yeast. Rapid rise yeast can be directly added to the flour.
Once the yeast froths up, add milk, butter mixture and salt to it. Mix. Next add 1 cup of flour at a time and mix to form a sticky dough
Spray or grease a baking dish with some oil and keep aside. Roll the dough into a thick circle and divide into 12 -16 equal parts. Roll each part into a smooth ball and place it on the greased baking dish.
Place all the balls equidistantly allowing ample space for them to rise as they will rise and spread. Again cover and let them rise for 45 mins to and hour. At this point start preheating the oven to 400F.
After 45 mins you can see that the balls have doubled and now they stick to each other.
Bake for 15-20 mins. Remove from oven, let them cool for 5 mins in the pan and then transfer to a cooking rack.
Notes:
- The pav may feel hard when they are just out of the oven. They will soften as they cool.
- Brushing the pav with milk before baking them is optional.
- Once the Pav are out of the oven you can brush them with some butter for a richer flavor.
- You can use all water for this recipe and skip the milk
- You can use Kitchen Aid stand mixer for kneading the dough as it makes it easier. Knead the dough on on medium low speed for 2-3 minutes till everything mixes well then turn the speed to medium high and knead for the remaining 7-8 minutes.
- You can store the Pav in airtight container on counter top for 2-3 days and then store in refrigerator for upto a week.
That's it, our soft and fluffy Pav (White Bread Dinner Rolls) are ready. These Pav can be used for variety of dishes like Pav Bhaji, Chicken gravy or the very famous snack Vada Pav. Stay tuned for recipes using Pav.
Happy Baking!!
Shweta
Shweta Arora
Shubha, looks like you didnt knead it enough. The dough will be sticky at the start and thats the reason I mentioned above to use additional flour (as required) to knead it into a smooth and elastic dough. Hope this helps.
Shubha
This recipe was a disaster for nme... The dough was very sticky n watery... N the buns would not hold shape....;( dunno wgAt went wrong
Shweta Arora
Thanks Pratima, If you try these would love to know how these turned out 🙂
Shweta Arora
Thanks Saru, glad you got the perfect texture and color you were looking for. I know how joyful it is to see the bread bake perfectly 🙂
Shweta Arora
Yes, you can use the yeast available to you. Follow the instructions on the yeast packet incase any mentioned.
saru L
I always used bread flour. But using your recipe gave me the exact outer soft texture I was looking for. Thanks a lot for the perfect recipe. 🙂
only thing was missing from my breads was the nice golden brown colour on top.was it because I kept them on middle rack and not on top
Jayashree Krishna
hi swetha , can i use prestige bakers active yeast instead of the yeast you have used..pls advice
Shweta in the Kitchen
Hi there, thanks for that catch 🙂 looks like I was hungry so ate that number..hahaha It should be 1/4 cup of luke warm water. Have now updated it. Will be eager to hear how they turned out for you 🙂
pizzarossa
Hi Shweta,
I'd love to give this recipe a try, but there's a problem in the ingredients list! It says "1/ cup luke warm water" Should there be a 4 or a 3 or a 2 after the "/"?
Thanks 🙂
Vanamala Hebbar
Dinner roll looks awesome..
Pratima Kapoor
This is very first time i am visiting your "tasty and yummy" blog via food gawker.I totally agree with you these pav are great with pav bhaji or channa masala or other non veg recipes. Very soft and fluffy pav, perfectly baked pav. Your step by step pictorials are really useful. Beautifully done. I would love to give it a try.
Archana Potdar
Wow these are delicious. Are you by any chance from Goa?
Thanks for linking the pav to bake fest.
Kathleen Richardson
Who can resist yeast rolls! Not me!
Janani
wow beautifulllll nicely explained
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