Soft ladi pav or dinner rolls are my favourite. I already have a recipe on my blog but i was trying to make another version of the same recipe. This time i made them using the bread flour and it definitely made the difference in the texture.
you can try both and versions of the pav and trust me you will get excellent results. The main difference being that this recipe doesn’t add butter in the dough, so the fat in the recipe is less than the other recipe.
Makes 12 pavs
- Milk lukewarm – 95 ml
- Water lukewarm – 95ml
- Sugar – 1 tsp
- Dry yeast – 2 tsp + 1/4 tsp ( if using instant yeast use 1tsp +3/4tsp)
- Neutral oil – 1 tbsp or 15 ml
- All purpose flour or bread flour – 2 cups +1/3 cup 0r 280 gms
- Milk powder – 2 tbsp
- Salt – 1 tsp
- Milk and Butter for brushing on top
- In a bowl, take lukewarm water and milk. Add sugar and active dry yeast. Mix and leave it covered for 10 minutes for yeast to proof. (do this step only if using active dry yeast. Instant yeast is added directly to flour ). If using instant yeast, just mix milk, water,sugar and oil together to get the wet mix.
- When the yeast is bloomed and frothy, add oil and mix well.
- In a large bow, take all purpose flour or bread flour, milk powder, salt, (instant yeast if using should be added at this stage to the four). mix weel together with a fork.
- Make a well in centre and add the wet ingredients in the dry ingredients.
- Mix everything well and take out on the counter and knead using stretch and fold method for 12-15 minutes till the dough becomes stretchy, elastic and non sticky an . Do the window pane test to judge whether the gluten has formed or not.
- Form a smooth ball of dough and place in a well oiled big bowl. Cover with a cling film and keep in a warm place for first proofing. It should be doubled in volume. In summers, it takes less time than the winter. In winters, keep it inside an oven with light on. Mine took 1.5 hours in winters to double in volume. in summers, it might take 45 -60 mins.
- After it has doubled in size, punch the dough and take out on work surface. Divide into 12 equal portions. For me, it came to be 42gms each. Roll them into balls on the work surface and not on hands.
- Take a 8″square tin and apply oil on all sides. Place the balls in three rows of 4 balls each. The four balls should be touching each other and keep a little space between each row. The dough will rise and cover up the free space.
- Cover with a cling film and keep in a warm place to rise for 1 – 1.5 hours till they double in size.
- Preheat the oven on 180*c with both rods and fan on for 15 minutes.
- Once the oven is hot, brush milk on top of pavs lightly. Do not brush with pressure, Just light brushing. Bake the pav in middle rack for 15-18 mins till beautifully golden on top. tap on top of pav and it should sound hollow.
- Take out of oven and brush some melted butter on top of dinner rolls or pav. Cover with a wet cloth and keep aside for 10 mins. This lets the dinner rolls retain moisture and remain soft and fluffy.
- After 10 minutes, remove the cloth and take them out of baking pan invert them on a cooling rack and let them cool .
- Your soft, fluffy pav or dinner rolls are ready to be served.
- These can be eaten with butter, garlic butter or toasted on a pan to be eaten with bhaji or even used for vada pavs.
Hope you find this recipe intresteting an you get to make amazing dinner rolls at home. Trust me, once you make them at home, you wont like the market ones. If you have queries or any problem at any step, feel free to contact me .
Happy baking !!!