Eggless Ladi Pav or Dinner Rolls

Ladi Pav or Dinner Rolls…

 

Dinner Rolls

Dinner Rolls

Dinner Rolls

Dinner Rolls

Jump to Recipe

This year has been a year of Ladi Pavs for me. Throughout the year,  baked these buns several times and always succeeded surprising my guests who found difficult to believe that these were homemade. Shape, softness, texture, taste and looks, everything just comes out perfect. The taste is in fact much better than that of store bought ones.

Till last year, I used to make Pav bhaji only when My hubby was on tour or was not having dinner at home. This is because he never liked Pav bhaji till then. But now, he demands to have this. All because of the homemade buns. He is in just love with these buns.

Feathery soft Pav buns are a treat in itself. The looks as well the taste is intoxicating. Once you start having homemade buns you just don’t feel like buying these from the market.

And its’ such a simple recipe with very few ingredients. Along with the recipe I am sharing with you certain crucial points to keep in mind while making these. Though the points are simple but can sometimes leave you confused if not known.

The recipe is more or less similar to my Basic Sandwich Bread. Almost everything is same except the shape.

If you are new to bread making then I would advise you to first go through my posts which explains the process of bread making in detail. These are Basic Steps Involved in Bread making which explains the kneading and proofing process in detail. Then there is a post about yeast titled All about Yeast which will give you all the details about yeast.

Coming over to the Ladi Pav, Ladi Pav means small rolls of bread joined together wherein you pull one roll from the slab and consume it. These are also called Pull apart buns.

These Pav buns are a speciality of Mumbai.  You can use the same Pav buns either for Pav Baji or Misel Pav or Vada Pav or Dabeli.

How to Shape Pav Buns

For shaping these buns, first of all, cut the proven dough into small pieces using a pizza cutter. Refrain from stretching the balls else you may destroy the gluten developed therein. Usually, 3 cups flour (400 g ) gives you 9 buns weighing 70 to 75 g each. Thus a single pav bun would weigh around 70 grams. In the beginning, measure your balls and then shape them into roundels. Take a ball, fold it towards the centre from all the parts, exactly the way you make stuffed chapati. Then press it little. There shouldn’t be any cracks. Now invert it and keep it in a greased baking tray for second proofing.

Dinner Rolls

Placing the Pav Buns in the Baking Pan

Always take a deep dish for baking Pav buns. This is because the buns need some support to rise. They will not form shape otherwise. Keep the round buns in the baking tray, side by side. You may leave little or no space in between. Now, while proofing the buns will rise upwards and thus take the shape.

Dinner Rolls

You may bake these buns either in Microwave convection or in Airfryer or in an Otg. Preheating is required in all the three modes. Read more details about it below.

Baking In Microwave Convection

Just preheat the Microwave Convection for 15 minutes and bake your buns for 2o to 25 minutes and they will be perfect with golden brown colour.

Baking In Airfryer

Take out the airfryer basket and keep the buns in it for proofing. Once the airfryer is preheated, keep the basket back and bake your pav buns. They will be ready in just 10 to 12 minutes.

Dinner Rolls

Baking In Otg

Preheat your Otg with both the rods on. Now, keep the baking tray in the middle rack and bake using only the bottom rod for the first 15 to 17 minutes. Thereafter, continue baking for another 10 minutes but use both the rods so that the top gets golden brown. It may sound little confusing but is really helpful. If you do not use the top rod then the top will remain white only. If you start baking with the top rod on then the buns may get cracks due to direct heat. So, initial 15 minutes bake only with the bottom rod and thereafter use both the rods.

Dinner Rolls

Brush With Butter

When baked these buns have a  dry top. Brush these with melted butter and you will have beautiful looking shiny buns. Now, keep these on a wire rack and cover with a damp cloth till cools down completely. Thereafter, you can store these in a zip pouch or an airtight container.

Dinner Rolls

Now let’s see the recipe to make Feather soft Ladi Pav in detail

 

Step By Step Instructions To Make Ladi Pav.

First of all, we will activate the yeast. For this, take sugar and yeast in a cup and put lukewarm water in it. Cover it and leave for 10 minutes till it gets bubbly and frothy. Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate. if for any reason, your yeast doesn’t bubble up and get frothy even after half an hour then discard it and start afresh.

Dinner Rolls

Take all purpose flour, milk powder and salt in a bowl and mix everything.

Dinner Rolls

Put yeast water and milk in it and start kneading. It will be very sticky. Add butter and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking.

Dinner Rolls

Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.

Dinner Rolls

Grease the bowl liberally, put the dough in it, invert the dough so that the top also gets oily. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough.

Dinner Rolls

When the dough has risen, punch it to release the gases. Knead it lightly for few seconds.

Grease a baking pan. Grease the bottom as well the sides of the pan.

Dinner Rolls

Roll it into a log and cut roundels using a pizza cutter. Normally, with this much dough, you will get 9 buns each of 70-75 gm.  You may even measure these so as to keep equal sized.

Dinner Rolls

Roll it into a ball either keeping in between your palms or on the kitchen counter. Fold from all the sides as you do while making stuffed chapati and then press it. Invert it and keep it in the baking pan.

Dinner Rolls

Cover it with a cloth and leave for second proofing till buns double in size. It normally takes 25 to 30 minutes.

Dinner Rolls

You can use a round pan as well…

Dinner Rolls

Or in muffin moulds…At times, when I am left with little dough then I just make mini buns like this and bake in airfryer. Alternatively, you can keep the leftover dough in the refrigerator and bake in Otg later on.

Dinner Rolls

After about 20 minutes (or more if it is cool weather), start preheating oven at 180 degrees.

Milk wash the buns, that is, brush milk over the buns. This is done so that they don’t dry out while baking.

Dinner Rolls

Bake for 20 to 25 minutes or till the top gets golden brown.

Dinner Rolls

Take out the baking tray, brush the top with butter for the glossy look.

Dinner Rolls

Leave it for 5 to 10 minutes. Run a knife around the edges and invert the complete slab of buns on a wire rack.

Dinner Rolls

The bottom looks like this…

Dinner Rolls

Cover it with a damp cloth and let it cool down completely.

Once completely cool, keep it in a zip pouch or airtight container.

Remains good at room temperature for a day or two. Or keep in the refrigerator for longer shelf life.

Serve with Bhaji or make Vada Pav or Misel Pav.

Dinner Rolls

 

Ladi Pav

Homemade Ladi Pavs are just unparalleled. Step by step pictures given here will help you make these buns with ease in your kitchen.

Course Main Course, Snack
Cuisine Baked
Keyword Buns, Dinner Rolls, Ladi Pav, Pav Bhaji
Prep Time 30 minutes
Cook Time 25 minutes
Proofing Time 1 hour 30 minutes
Total Time 55 minutes
Servings 4
Author Samira

Ingredients

  • 3 Cups (375 g)All-Purpose Flour
  • 3 Tablespoon Milk Powder
  • 3/4 teaspoon Instant Yeast
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • 1 Tablespoon Butter, Softened plus 1 tsp for Brushing
  • 2 Tablespoon Oil
  • 3/4 Cup Water lukewarm
  • 1/2 Cup Milk, at room temperature plus 1 tsp for Milk Wash

Instructions

  1. First of all, we will activate the yeast. For this, take sugar and yeast in a cup and put lukewarm water in it. Cover it and leave for 10 minutes till it gets bubbly and frothy. Water should be lukewarm wherein you can put your fingers comfortably. Too hot water will kill the yeast and if not sufficiently warm then the yeast will not activate. If the water doesn't get frothy even after half an hour then discard it and start afresh.

  2. Take all purpose flour, milk powder and salt in a bowl and mix everything.
  3. Put yeast water and milk in it and start kneading. It will be very sticky. Add butter and just keep on pressing the dough with the back of your hand (knuckles) and after about 7 to 8 minutes it will stop sticking.
  4. Put the dough on your kitchen counter and knead for another 4 to 5 minutes. Stretch the dough using the heel of your hands, fold it, then again stretch. Soon the dough will be smooth and shiny.
  5. Grease the bowl liberally, put the dough in it, Flip it so that both the sides of the dough are properly greased. Cover it with a plate or lid and let it rise for an hour or so till doubles in volume. Time is just a rough guide and will depend on the weather. If too cold then it may take even longer. So, instead of time, watch your dough.

  6. Once the dough is double, do the ripe test. Insert two fingers in the dough to see that the indentations remain and rebound slowly. Punch it to release the gases. Knead it lightly for few seconds.

  7. Grease a baking pan. Grease the bottom as well the sides of the pan.
  8. Roll it into a log and cut roundels using a pizza cutter. You may even measure these so as to keep equal sized. With this much flour, you will get 9 buns.

  9. Roll it into a ball either keeping in between your palms or on the kitchen counter. Fold from all the sides as you do while making stuffed chapati and then press it. Invert it and keep it in the baking pan.
  10. Cover it with a cloth and leave for second proofing till buns double in size. It normally takes 25 to 30 minutes.
  11. After about 20 minutes (or more if it is cool weather), start preheating oven at 180 degrees.
  12. Milk wash the buns, that is, brush milk over the buns. This is done so that they don't dry out while baking.
  13. Bake for 20 to 25 minutes or till the top gets golden brown.
  14. Take out the baking tray, leave it for 5 to 10 minutes. Brush the top with butter for the glossy look.

  15. Run a knife around the edges and invert the complete slab of buns on a wire rack.

  16. Cover it with a damp cloth and let it cool down completely.
  17. Once completely cool, keep it in a zip pouch or airtight container.
  18. Remains good at room temperature for a day or two. Or keep in the refrigerator for longer shelf life.
  19. Serve with Bhaji or make Vada Pav or Misel Pav.
  20. Step by step pictures given in this post will help you in getting a clear understanding as to how to make these buns.

Recipe Notes

1. Kneading is the key to have soft buns. The dough will be extremely sticky in the beginning but with continuous kneading for 8 to 10 minutes, it will be manageable.

2. Always take a deep baking pan so that the Pav can rise fully and beautifully.

3. These can be baked in microwave convection or Otg or in Airfryer.

Baking In Microwave Convection

Just preheat the Microwave Convection at 200 degrees C for 15 minutes and bake your buns for 2o to 25 minutes and they will be perfect with golden brown colour.

Baking In Airfryer

Preheat airfryer at 180 degrees C. Take out the airfryer basket and keep the buns in it for proofing. Once the airfryer is preheated, keep the basket back and bake your pav buns. They will be ready in just 10 to 12 minutes.

Baking In Otg

Preheat your Otg at 180 degrees C for 15 minutes with both the rods on. Now, keep the baking tray in the middle rack and bake using only the bottom rod for the first 15 to 17 minutes. Thereafter, continue baking for another 10 minutes but use both the rods so that the top gets golden brown. It may sound little confusing but is really helpful. If you do not use the top rod then the top will remain white only. If you start baking with the top rod on then the buns may get cracks due to direct heat. So, initial 15 minutes bake only with the bottom rod and thereafter use both the rods.

I am sure you will find this post helpful and will now easily make Pav in your kitchen. In case, you have any query or I have missed out on something then please feel free to ask.

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I would love to have your comments and feedback as you know your feedback fuels my enthusiasm to post more good content. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary. You may like my FB page to know about my latest recipes.

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