Ladi Pav | Ladi Pao | Pav Recipe (Eggless Dinner Rolls)
Step by step pictorial recipe to make fail-proof, soft, fluffy and eggless ladi pav (dinner rolls). Learn how to make perfect dinner rolls with this detailed recipe.
Servings 15 dinner rolls
Ingredients
- 4 cups / approx 575 grams all-purpose flour, plus more for dusting as required (spooned and leveled)
- 1 teaspoon sugar
- 1.5 teaspoon Kosher salt
- 2.5 teaspoons active dry yeast*
- 2 + 1 tablespoon unsalted butter,
- 1 & 2/3 cups lukewarm milk, approx 415 ml
- 2 teaspoons Oil/oil spray, to grease the bowl and the dough.
Instructions
- Add active dry yeast & sugar to 1/3 cup of lukewarm milk/water. Leave it in a warm place for about 10-15 minutes or until it is all frothy and bubbly.
- Measure the flour using a measuring cup or weigh the flour, sift in a large mixing bowl, add the salt, activated yeast mixture, and the remaining 1 & 1/3 cup lukewarm milk/water.
- Mix the contents of the bowl using a spatula/ or with your hands.
- Dust your work surface with very little flour, transfer this sticky dough, add 2 tablespoons of butter, and start kneading until you get a soft & pliable dough.
- This will take approximately 10-12 minutes, but the dough will definitely come together. You can use a bench scraper to scrape the dough off the work surface and keep folding to make it easier. Do not add more flour, as it will result in hard dinner rolls, add few tablespoons flour at a time if it is still very sticky or simply grease your palms with more butter if required. Once the dough is done, poke it with your finger, if it springs back, it is ready for the next step.
- Tuck the edges of the dough towards the center to form a ball and transfer it to big greased bowl. Spray some oil spray on the dough or apply little oil over the dough. Cover with a clean kitchen napkin, and set aside in a warm place to proof or double in size. It may take anywhere from 45 mins to 1.5 hours depending on the climatic conditions.
- After the dough has risen, deflate it and transfer to the working surface. Knead again for another 5 minutes at least, add very little flour if the dough is too sticky.
- Cut the dough with a scraper/dough knife/ regular knife into equal portions and shape them into rolls. Tuck the edges underneath towards the center, roll the dough against your work surface or between your palms to form a smooth round ball. If you have a weighing scale, you can divide the rolls equally. I just eyeballed it.
- Place them in a greased 9 x 13 greased tray. Leave little space between each. Cover with a damp kitchen cloth and let it proof for the second time. This will take approximately 30 minutes depending on the weather conditions.
- Preheat the oven to 400 F, Brush the risen dough balls with milk for a nice brown colored crust. Bake for about 15 -18 minutes or until they are done and the top is golden brown. The top of the rolls will appear hard as soon as you remove it from the oven. You should be able to hear a hollow sound when you tap on top of the roll, that's how you know it is well cooked. I remove mine at 18 minutes.
- Remove the prepared rolls from the oven and brush with remaining 1 tablespoon of butter whilst still warm. They will soften once they start cooling down. Enjoy these, slathered with some butter or with bhaji or any curry of your choice.
Notes
- To store the rolls, place them in an airtight container or ziplock bag. They stay good for 2-3 days at room temperature.
- If you buy yeast in packets, then 1 packet i.e 2 & 1/4 teaspoons are sufficient for this recipe too.
- You may use half milk and half water.
- This same recipe can be used to make homemade buns too. Only remember to place them at least 3 inches apart so that they the buns don’t touch each other after proofing, and they maintain their round shape.