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Ladi Pav ( Dinner Rolls)

Akum Raj Jamir
Soft, spongy and fluffy; these homemade ladi pav aka dinner rolls are so addictive and impossible to resist that you would keep coming back for more. Who doesn’t love a freshly baked homemade bread? When it comes to baking, there’s nothing which can beat the aroma and taste of the freshly baked homemade bread.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Snack
Cuisine American, Indian
Servings 9 Rolls

Equipment

  •  OTG
  • Mixing bowl
  • 7.5 inches square pan
  • 240 ml measuring cup set

Ingredients
  

  • 2½ cup all purpose flour (320 grams)
  • 1¼ cup warm milk (300 ml)
  • 1 teaapoon yeast
  • 2 tablespoon sugar
  • 2 Tablespoon Milk powder (this is optional)
  • 2 tablespoon butter
  • 1-2 tablespoon butter and milk extra for brushing

Instructions
 

Prepare The Pan And Oven:

  • Grease the pan with butter and set aside. Preheat oven @180°C for 10 minutes.

Activate The Yeast:

  • In a bowl add ½ cup warm milk, sugar and yeast. Mix well, cover and set aside for 5-10 minutes until it becomes thick, foamy, and bubbly.
  • This proofing procedure shows that yeast is alive and active. Yeast needs to foam up (become frothy and bubbly). If it doesn’t then discard and start all over again. Still it doesn’t work then change your yeast.

Prepare The Dough:

  • In a large mixing bowl add sieved flour and milk powder. Mix and incorporate them well.
  • Make a well in the center and add the activated yeast. Mix to combine.
  • Now add the milk in batches and knead to form a soft, pliable dough.
  • Add butter and incorporate the butter in the dough. Once the dough is blended, it will turn soft and non-sticky.
  • Do not add all the milk or water at once. Add water as needed since the water absorption varies depending upon the variety of flour.

Knead The Dough:

  • Take the dough out in a clean surface and knead the dough for 5-10 minutes using stretch and fold method as shown in the video and step picture above.
  • This step is important to develop the gluten and make the pav soft. Your dough is done when it looks smooth and springs back when you poke it.

Proofing The Dough:

  • Grease the bowl lightly with a bit of butter or oil. Place the dough in the greased bowl, cover the dough with cling wrap or a plate and keep in a warm place for proofing for 45 minutes to 1 hour until doubled.
  • The dough has beautifully proofed and doubled in size.
  • Remove the cling wrap and gently punch down the dough to flatten and remove the incorporated air.
  • Take out the dough and gently knead it for 2-3 minutes.

Shaping And Second Proofing:

  • Divide the dough into 9 equal portions.
  • Shape all the portions nicely into smooth balls with the help of your palms and place it in the prepared pan leaving a little space between each dough ball. They will expand and spread as they rise
  • Cling wrap the prepared pav or cover them with a damp cotton cloth and set aside for 20-25 minutes in a warm place
  • After the rise period, the buns will expand and fill up all the empty space. They are now ready for baking.

Bake The Dinner Rolls:

  • Remove the cling wrap and brush the pav with milk and sugar mixture gently. (you may just use milk or may do egg wash).
  • Bake the pav at preheated oven @180°C with both rods switch on for 20-25 minutes or until the top surface is golden brown.
  • Please note that the top surface of the pav will be hard but do not worry it will turn soft once it cools down.
  • Remove from the oven and immediately brush the pav lightly with butter and cover them with a clean towel for about 10 minutes.
  • Demould from the pan and let it cool down completely in a cooling rack.

Video

Notes

  1. All purpose flour can be substituted with whole wheat flour or can use the 50:50 ratio.
  2. Always sift the flour atleast twice.
  3. Always use a good quality and fresh yeast for best result.
  4. Always use lukewarm milk to activate the yeast.
  5. It is important to activate the yeast if you’re using dry active yeast before proceeding with the recipe.
  6. Do not proceed if your yeast is not activated.
  7. Any baking recipe, be it bread, pastry or cake, need to hit the hot oven. So always ensure to preheat your oven for perfect results.
  8. Keep your dough covered at all times; while proofing, shaping and dividing the dough in order to avoid the drying of the dough.
  9. Use the correct pan size. Too large size pan will make the bun spread flat and lose its shape.
  10. Immediately brush butter on the pav once it is out of oven for glossy effect and also it makes the bread softer.
  11. Remove the baked pav from the baking pan after about 5-10 minutes and allow to cool on a wire rack to avoid the base of the pavs from getting soggy due to condensation if left in the pan itself. 
Keyword bread, bun, homemade bread, homemade bread rolls, pav