Pav is a soft and delicious bread that is a staple in the Indian fast food scene. It is white bread made with the addition of milk and butter. Typically shaped into square buns these are served with various fritters, spicy vegetable or bean dishes. These are great as slider buns or dinner rolls.
Keyword Pav bread
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 2 hourshours30 minutesminutes
2 1/4Tsp1 pkt Active Dry Yeast (7g)
1TspFine Sea Salt7 g
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 it 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 large bowl. Make a well in the center of the flour mix and pour in the activated yeast mix. 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 (about 3 times volume of the dough to give some headroom). Lightly coat the insides of the bowl with oil. Form the dough into a smooth ball and place it in the oiled bowl. Cover and let it rise in a warm place until it has doubled 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 them 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 more butter. Let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
If not using within a day, wrap and freeze the rolls individually.
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.
Water can be used in place of milk, but the bread will not be as tender.
When adding milk to knead rely on the feel of the dough to determine the amount of water/milk required. This is especially important when measuring by volume.