I was craving for some pav bhaji for last couple of days. There is small Indian takeout stand in our neighborhood where they sell samosas, chaats, bhelpuri, paani poori and pav bhaji. I could not ask for more as living thousands of miles away from home I can relish these chatpata treats anytime of the day and week. I do indulge in these treats sometimes but I mostly I like to recreate in my kitchen and have it at the comfort of my home. That way I know what goes in my plate, and I find the homemade ones tastier and more satisfying.
I went ahead and baked the pav bread at home along with the bhaji that goes with it. We had a great dinner while watching an old Hindi comedy “Hera Pheri”.
These Pav bread rolls are Indian version of dinner rolls. These are soft and spongy and goes great with bhaji as in Pav Bhaji or as a side with a bowl of warm soup. Some recipe calls for eggs but this recipe is eggless.
The rolls are easy and fast to prepare and like in any bread it needs the rising and proofing time. The rolls came out perfect and I am planning to bake another batch to make the bada pav very soon.
Eggless Pav Bread
By August 31, 2014Published:
- Yield: 9 rolls
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 2 hrs 10 mins
These Pav bread rolls are Indian version of dinner rolls. These are soft and spongy and goes great with bhaji as in Pav Bhaji or as a side with a bowl of warm soup. Some recipe calls for eggs but this recipe is eggless
- 2 cups all-purpose flour
- 1 teaspoons salt
- 2 tablespoons milk powder
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 3/4 cup luke warm milk (temp @ 110-115 F)
- 4 tablespoons butter softened
- 2 tablespoons milk to brush on top before baking
- 1 tablespoons melted butter to brush on top after baking
- Proof the yeast in warm milk with the sugar. Mix and set aside for 5 minutes until it becomes frothy.
- Meanwhile in a large bowl add the flour, salt, milk powder and whisk together. When the milk-yeast mixture is frothy, add it to the flour and with a wooden spoon mix together to form a sticky lump of dough.
- Place the lump of dough onto a wooden board and add the softened butter to it. Mix the butter well with your hands and continue to knead until it forms a smooth dough about 12-15 minutes. The dough may be tacky but not sticky at this stage.
- Place the dough on a lightly greased bowl, cover and let it double in volume in a warm place; about and hour. Meanwhile grease a 9x9 inch square pan with oil or butter and set aside.
- Lightly flatten the dough and knead on a wooden board for couple of minutes. Divide the dough into 9 equal sized portions. Roll each portion between your palms into a smooth ball. Place each balls on the prepared pan. Leave a little space between each ball. Cover and set aside in a warm place to double itself about 30 minutes.
- During the last rise, preheat the oven to 350F. When the balls are doubled in size, brush the tops with milk and bake for 18-20 minutes or until the rolls are lightly golden brown in color.
- Take the pan out of the oven and cool the rolls on the pan for 5 minutes and then transfer the rolls to a wire rack to cool completely. Brush the top of the pav with melted butter when the rolls are still warm.
- Serve with a side of bhaji. Enjoy!
While kneading the sticky dough, do not add any flour or oil. Just keep on kneading until you get a smooth dough. Adding flour will make the rolls tough and chewy. Stickiness of the dough will depend on the quality of flour and the climate or region you are baking, so you may need slightly more or less milk to make the dough. Store the leftover baked pav rolls in a paper bag for 1-2 days but it tastes great when freshly baked.
These freshly baked pav rolls are Yeast spotted.