Pav / Ladi Pav (Eggless Dinner Rolls)
This recipe gives light, fluffy, super soft, and delicious Pav, also known as Ladi Pav or Dinner Rolls. They are perfect to be served with dinner or to be used for many Indian dishes!
Video
Ingredients
- 1¼ cups (300ml) warm milk
- 2 tablespoon melted butter or oil
- 2 tablespoon sugar or honey
- 1 tablespoon active dry yeast or instant yeast
- 1 teaspoon salt
- 3 to 3½ cups (360 to 420g) bread flour or all-purpose flour
Toppings
- 1 tablespoon milk
- 1 tablespoon melted butter
Instructions
Making The Dough
- Add warm milk, melted butter, sugar, and yeast in a stand mixer bowl. Whisk lightly and loosely cover the bowl with a clean kitchen towel. Allow the mixture to sit for 5-10 minutes or until it is foamy and frothy on the top.
- Add 2 cups flour and salt, and mix on low speed with a dough hook attachment until everything comes together. Then add the remaining flour, ¼ cup at a time, and beat on medium speed until the dough comes together and pulls away from the sides of the bowl.
- If the dough seems too wet and does not come together, add more flour, one tablespoon at a time, until you have a workable dough. However, keep in mind that the dough should be soft and smooth.
- Keep the dough in the stand mixer and continue kneading the dough for 4-5 minutes. Alternatively, you can knead the dough by hand on a lightly floured surface for 4-5 minutes.
- After kneading, the dough should still be soft, and when you poke it with a finger, it should slowly bounce back.
First Rise
- Lightly grease a large bowl with oil or non-stick spray (I used the same stand mixer bowl I used to make the dough).
- Place the dough in the bowl and turn it around to coat all the sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place until doubled in size for about 1-1.5 hours. In winter, the dough may rise in 80-90 minutes, while in the summer, it may double in 45-60 minutes.
- If you use instant yeast, the dough will rise earlier than compared to active dry yeast.
Shaping and Proofing
- Lightly grease a 9x13-inch baking pan or a baking sheet.
- Once the dough is ready, punch it down to release the air and divide it into 12 equal portions. However, you may get more or fewer dough balls if you divide the dough into smaller or larger pieces.
- Hold each dough piece in your hand to shape the rolls and gather all the seams together. Pinch the seams at the bottom and place the ball on a clean surface while still holding it in your hand.
- Loosen the grip on the dough ball and roll it in a circular motion into a tight circle again the work surface. Once the dough ball becomes tight and smooth, it is ready, and do not overdo it.
- Place the rolls into the prepared pan, seam side down. Cover the pan loosely with a clean kitchen towel and let the dough balls rise for about an hour or until they are doubled in size.
Baking The Rolls
- Preheat the oven to 350°F (180°C). Brush the tops of the dinner rolls gently with milk and bake them for 18-22 minutes or until the tops are golden brown.
- Remove from the oven and immediately brush the tops with melted butter. Remove from the pan and transfer the dinner rolls to the cooling rack. Do not keep the Pav in the pan longer; otherwise, they will become soggy.
Serving Suggestions
- You can use the Pav for many Indian dishes, such as Pav Bhaji, Misal Pav, Vada Pav, and many more.
- Ladi Pav can also be used to make Masala Pav, or freshly baked Pav can be served with butter and jam.
- Serve these eggless dinner rolls with soup or stew.
Storing Suggestions
- Pav or Dinner Rolls will stay at room temperature, tightly covered, for 3 days. The leftovers can be refrigerated for up to a week.
- These dinner rolls can freeze for up to a month. Once completely cooled down, place them in a freezer bag or container and then freeze.
Notes
- Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results.
- Milk: The milk should be warm (about 110°F or 45°C) and not hot. Hot milk will kill the yeast, and cold milk will not activate the yeast.
- Yeast Proofing: The first step is yeast proofing by mixing milk, oil, butter, and yeast and allowing it to rest for 10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the milk is hot or cold.
- Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
- Dough: The dough should be soft and well-hydrated for the super soft and fluffy dinner rolls. So after adding 3 cups of flour, add more flour if the dough is sticky and does not come together. However, add more flour, one tablespoon at a time, and avoid adding too much flour.
- Kneading: Kneading is vital in making bread. Once the dough comes together, continue kneading the dough in a stand mixer for 4-5 minutes. Or you can also transfer the dough to a lightly floured surface and knead with your hands for 4-5 minutes.
Nutrition (Approximate Values)
Calories : 147kcalCarbohydrates : 25gProtein : 5gFat : 3gSaturated Fat : 2gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 1gTrans Fat : 0.1gCholesterol : 7mgSodium : 222mgPotassium : 70mgFiber : 1gSugar : 3gVitamin A : 86IUVitamin C : 0.1mgCalcium : 37mgIron : 0.3mg
Tried this recipe?Tag @vegehomecooking On Instagram