Ladi Pav / Pav Bread (Eggless Dinner Rolls)

5 from 72 votes

Ladi Pav / Pav Bread (Eggless Dinner Rolls)

Ladi pav, also known as pav buns or pav bread, are fluffy and soft eggless dinner rolls that are a staple of Indian cuisine, particularly in the streets of Mumbai. These soft and delicate buns are typically sold in sets of three or four, arranged in a row (hence the name 'ladi').

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: pav buns

Calories: 186kcal

Author: Shilpa Kerur

Ingredients

3½ cups all-purpose flour
2 teaspoon active yeast
3 tablespoon milk powder
2 tablespoon sugar
2 teaspoon salt
4 tablespoon butter at room temperature
1¼-1½ cup water lukewarm (approximately)
2-3 tablespoon milk

Instructions

Make and proof the dough:

In a large mixing bowl, combine together flour, yeast, milk powder, salt, and sugar.
Add butter and rub it well with the flour.
Slowly add water to knead the flour. Keep kneading for 8-10 minutes until you get a soft, pliable dough.
Cover the bowl with a cling wrap. Let the dough rest in a warm place until it doubles in size (45 minutes to an hour).

Shape the pav buns:

Once the dough is rested, place it on a lightly dusted surface. Punch the dough to remove air and knead again for 4-5 minutes
Lightly grease a 9x13 inch baking pan.
Divide the dough into equal-sized balls. You should get 12-14 lemon-sized dough balls.
Roll each dough into smooth balls and place it onto the baking pan. Repeat with the rest of the dough.
Cover with a clean kitchen towel and let it rest for another 20-30 minutes.
Meanwhile, preheat the oven to 390 F (200 C).
Once the pav is rested for the second time, brush some milk onto them.
Bake in a preheated oven for 25-30 minutes until the top is golden.
Remove from the oven and spread some butter onto them.
Cool completely on a wire rack before serving or storing.

Notes

Kneading the dough well is an important step in making ladi pav. Make sure to knead the dough well for at least 10-12 minutes to develop the gluten and create a soft and fluffy texture. You can also use a stand mixer to knead the ladi pav dough.

Resting the dough is important to allow the gluten to relax and the yeast to ferment. After kneading the dough, cover it with a damp cloth and let it rest in a warm place for at least 1 hour or until it doubles in size. You can also let the dough rest again after shaping the buns to allow them to rise before baking. You can also proof the dough in an Instant Pot by placing it in the yogurt mode.

Brushing the buns with butter immediately after baking will help to keep them soft and add a rich flavor.

Nutrition