Easy Pav Buns

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.

Activate The Yeast

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.

Pav Dough

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.

Pav Buns

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.
Easy Pav - Ready For OVen

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

Easy Pav Buns

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 12 Buns

Easy Pav Buns


Flour - 350g (3 C)
Milk - 240g (1 C)
Sugar - 15g (1 Tbsp)
Yeast - 7gm (2 1/4 Tsp or 1 packet)
Fine Sea Salt - 7 gm (1Tsp)
Butter - 3 Tbsp


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. When adding milk to knead rely on the feel of the dough to determine the amount of water required.


Happy Cooking !!!

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Easy Pav

13 thoughts on “Easy Pav Buns

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