Bombay Pav Buns/ Dinner Rolls/ Home made Buns

I’m here today to share Eggless Pav Bread Buns Recipe. Nothing makes a Homemade Pavs/Buns special quite like dinner rolls. You can make Pavs from your favorite bread mix. Soft Pavs/Dinner Rolls are usually a little richer than bread recipes with more sugar and fat than corresponding bread recipes. This feather-soft bun is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas.

Preparation Time:     1 ½ hours

Baking Time:             20-25 Minutes

Serves       :               8 to 10 Pavs        

Ingredients:

All Purpose Flour/ Maida               2 cups

Organic Sugar                             1 Tablespoon

Salt                                            ½ Teaspoon

Melting Butter /Oil                        2 Tablespoons

Extra flour for kneading the dough

           

For Proofing Yeast:

Warm Milk                                   ¾- 1 Cup

Sugar                                          1 Tablespoon

Instant Active Dry Yeast                1 Tablespoon

Other Ingredients:

Milk for brushing

Butter for brushing

Extra Butter and flour for greasing and dusting the pan

Method:

Proofing yeast:

• Warm milk in a bowl, add sugar and then yeast. Mix well and keep in a warm place for 10 to 15 minutes till it becomes frothy

 Making Dough

• In a bowl add all-purpose flour and a little salt and sugar.
• Mix and make a well in the center of the flour.
• Add the yeast mixture to the well.
• Add butter (or Oil) and knead it for 10 Minutes.
• Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready.
• Add the oil-butter mixture. Knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic

• Now transfer the dough to a big bowl, cover and keep aside in a warm place about one hour (or more depending on your climatic conditions).

• The dough will rise and double or even triple in volume.
• Once the dough has risen, remove it from the bowl and knead it for another 2-3 minutes. This step is important for lighter pavs.
• Divide the dough into 12 equal portions. Roll each portion of the dough into a smooth round.
• Grease a cake tin with oil and place the shaped dough balls. Now cover the tin with damp cloth or a plastic wrap and keep aside for another half an hour (or a little more) till they rise.
• Remove the damp cloth after 30 minutes, you will see that the pavs have risen.

• Brush the dough with the milk.

Baking Pavs:

• Bake it in a pre-heated oven at 200°c (400°f
• Place the cake tin in the oven and bake pavs for 20 Minutes.
• The pavs should evenly brown from top.
• Turn off the oven and remove the pavs.
• Once cooled, de-mould it and brush the Pavs with butter and cool completely.
• ENJOY with Pav Bhaji.!!
• Store pavs in a zip lock bag or airtight box to prevent them from drying. They are good to go for 2 to 3 days. You can also refrigerate them for a week or more.