Pav bread is very much in demand in the Indian fast food 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. Check out the video here.
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.
Easy Pav Buns
- 3 C Flour (350g)
- 1 C Milk (240g)
- 1 Tbsp Sugar (15g)
- 2 1/4 Tsp (1 pkt) Yeast (7gm)
- 1 Tsp Fine Sea Salt (7 gm)
- 3 Tbsp Butter
- Warm the milk to 110°F or just warm to touch. Take 1/4 C of the milk and mix in 1 tbsp of sugar. Sprinkle the yeast on top and set aside for 5 to 10 minutes in a warm place. By then the yeast should activate the milk should be frothy.
- Take the flour and salt in a big bowl. Make a well in the center of the flour mix and a dd the activated yeast to it. Slowly mix in the flour adding the remaining milk as needed to bring all the flour together. Add 2 tablespoons of the softened butter and knead for 10 to 15 minutes until the dough becomes soft and pliable.
- Take a large bowl big enough to hold the risen dough. Lightly coat the insides of the bowl with oil. Form the dough into a smooth ball and place in the oiled bowl. Cover and let rise in a warm place until the it doubles in volume, about 1 hour.
- Uncover and punch down the dough. Divide into 12 portions and form each portion into a smooth ball.
- Take an ovenproof container and arrange the balls side by side so that they just touch each other. Cover and let rise till almost doubled , about 20 to 30 minutes.
- Preheat the oven to 375°F (190°C). Melt the remaining 1 tablespoon of butter and lightly brush the tops of the risen buns. Transfer to the oven and bake for about 20 minutes till the tops are browned.
- Remove from the oven and brush the tops with the remaining butter. Let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
- If not using the same day, individually wrap and freeze the rolls.
- The volume measurements are approximate and tend to change a little depending on the flour and how it is measured. Weighing gives more predictable results.
- When adding milk to knead rely on the feel of the dough to determine the amount of water/moisture required. This is especially important when measuring by volume.
Checkout this quick video of making Easy Pav .
Happy Cooking !!!