Pav bread is very much in demand in the Indian fastfood scene. These are very similar to soft dinner rolls. There are many different ways to make these buns but usually it is made with white flour, with or without diary. This recipe uses milk and makes a very spongy delicious pav.Video Recipe
Homemade breads are best eaten the same day or frozen to be used later, where as the store bought varieties stay fresh for day and even weeks. Fungal inhibitors, chemical preservative and other additives aid greatly in this. There are bread making techniques that can enhance the keeping properties of bread without the use of non food additives. Here is a version of Pav which is my favorite when making large batches a day or two ahead.
The recipe starts out by activating the yeast. Mix 1/4 cup warm milk , 110°F or just warm to touch, with 1 tablespoon sugar. Stir well to dissolve. Sprinkle the yeast on top and let it sit undisturbed for 5 to 10 minutes in a warm environment. If the yeast is active you will be seeing bubbles on the surface as in the picture.
Mix the flour, salt, butter, and milk to the yeast solution and knead for 10 to 15 minutes until a soft pliable dough is formed. Shape the dough into a ball and place in an oiled bowl. Cover and let it rest in a warm environment for about 1 hour till it doubles in size.
Punch down the dough and knead gently a few times. Divided into 12 pieces and form each piece into a ball. Place in an oiled pan. Cover and let it rise for 20 to 30 minutes in a warm area. The dough balls should almost double in size. Allowing it to further increase in size will weaken the gluten strands leading to the buns collapsing while in the oven. If it happens knead it together again and reform the balls.
Preheat the oven to 375°F (190°C). Brush the tops with butter and bake 20 mins. Remove from the oven and brush with butter. Cool in the pan for 10 minutes and transfer to a cooling rack to cool completely.
Checkout this quick video of making Easy Pav .
Happy Cooking !!!