Nalini'sKitchen: Ladi Pav /Pav Buns

After 4 eggless cakes for the first week, I chose to share eggless yeast breads,buns and rolls for the second week of Blogging Marathon #51.When I was thinking to make some breads and buns the first thing came in my mind was the Ladi pav.This recipe I got it from one of my college lecturer long time back.I tried these buns many a times and came out soft and good.
Whenever I make some kind of dinner rolls or bun,I make it in large quantities But this one,I made it in February when the temperature was in single digit,so had a doubt the dough will raise properly or not.So I scaled down the measurement and used instant rapid raise yeast.I kept the dough next to my cooking range while cooking and it was warm enough to raise.The dough rose well within an hour and the output was soft delicious buns.Lets move on to the recipe.............................

Ladi Pav/Pav Buns

Basic Information

Preparation time ~ 15 minutes
Proofing time ~ 1 hour 40 minutes

Cooking time ~ 15-20 minutes

Makes ~ 7 buns

Ingredients

Ingredient	Quantity
All purpose flour	13/4 cups+1 tbs for dusting
Instant yeast	11/4 tsp
Unsalted butter	2-3 tbs
Sugar	11/2 tbs
Lukewarm milk	1/2-3/4 cup
Salt	1/2 tsp+a pinch
Milk /butter	for brushing

Method

Take all purpose flour,butter,instant yeast,salt and sugar in a bowl.To this add the lukewarm milk and mix it to a soft dough.Cover the dough with a damp cloth and let it rest for 15 minutes.

Now on a floured surface knead the dough for atleast 10 minutes till it becomes smooth and pliable. Keep.Keep it a warm place to raise for an hour.

After an hour the dough would be doubled in size and if you make an indent on the dough it stays.Now punch down the dough and divide it into 7 equal portions.

Smoothly roll each portion to a ball and arrange it on a baking tray.Cover it with a plastic cling wrap and keep it in a warm place for another 30-40 minutes.

Before 10 minutes of the second raise pre heat the oven at 375 F and brush the rolls with milk or egg.Bake it for 15-20 minutes in the preheated oven.Once its done brush it with butter and remove it.Cool it on a cooling rack.

Serve it with potato Bhaji.

The milk should be lukewarm otherwise the yeast won't proof properly.
If you are not using instant yeast add the yeast to the lukewarm milk with a tsp of sugar to activate the yeast.
Do not bake it for more than 40 minutes.
Pav can be stored in room temperature in air tight container for two days.
Do not dust too much of flour otherwise it make the bun so dense and harder.
Here I got 7 rolls so I used my square pan and cover the rest of the space with aluminium foil.